Whole Roasted Chicken on the Grill (or the oven, which ever is most convenient).
Try this delicious new self basting method of cooking the chicken standing up.
Cook 1/2 chicken per person to be served on Sunday and 1/2 chicken per person for use during the coming week. This chicken is good hot or cold.
Skin may be removed after cooking and before chilling for use later in the week.
Equipment:
Covered grill
1 aluminum can per chicken to be cooked
Wash chickens inside and out with cold water and dry. Place 1/4 cup mixed seasoning salt (your choice or see In The Kitchen choice below)
In a paper bag, shake whole chicken in the bag to coat with seasoning.
Mix 3 parts sauce (your favorite bottled sauce or sauce recipe from In The Kitchen below) with 1 part vinegar, fill each can 1/3 full with marinade mixture.
Place the can inside the chicken, legs down so chickens appear to stand on the grill. Close the grill and cook for approximately 60 minutes at approximately 350 degrees or until juices run clear. No basting is necessary.
Do the same thing if you are cooking in the oven but be sure to add a drip pan to catch the juices.
Seasoned Rub
1/4 cup salt
3 tablespoons black pepper
1 teaspoon paprika
1/8 teaspoon ground cardamom
1/8 teaspoon celery seed
1/8 teaspoon cayenne.
Make this mixture up as you use it or make it in quantity and have on hand. Store in an air-tight container.
Marinade
1 tablespoon salt
1 teaspoon pepper
1/8 teaspoon cayenne, and cardamom
1 teaspoon celery seed
1/2 cup Worchestershire sauce
1 cup wine, vegetable or meat broth
1/4 cup vinegar
In a small sauce pan, add liquids and reduce slowly until you have 1/2 cup. Add seasonings and simmer 2 more minutes. Cool and store in the refrigerator. Experiment and make your own sauce. See other rubs, marinades and sauces in main list of recipes under Sauces and Salsas.