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Garlic herb chicken on the ProBBQ

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Post  Roxy Mon Feb 11, 2008 9:45 pm

This is my version of garlic herb roasted chicken cooked on the ProBBQ Frontier. I like a hotter temp to cook chicken as this helps a lot with the skin and also makes for a shorter time between cutting board and the table and chicken can take the higher temps.

I start with a garlic herb mixture that I make with:

1 Tbsp salt
1 Tsp black pepper
1 Tbsp Olive oil
2 Tbsp minced garlic
2 Tbsp lemon juice
1 Tbsp chopped fresh thyme
2 Tbsp fresh chopped basil
1 Tbsp fresh chopped oregano

Mix together well until the salt has been dissolved.

Garlic herb chicken on the ProBBQ DSCF2066

Next comes the chicken preparation. I like to remove the back bone from the chicken for a easier cook and presentation. First I will make 2 cuts leading into the cavity which are guides for the rest of the cut as well it is a lot easier to cut through this part of the chicken from the inside.

Garlic herb chicken on the ProBBQ DSCF2067

Garlic herb chicken on the ProBBQ DSCF2068

I am able to cut the rest of the way down each side of the back bone from the out side of the chicken using the spine for a guide.

Garlic herb chicken on the ProBBQ DSCF2070

Heres a shot of the chicken with its spine removed.

Garlic herb chicken on the ProBBQ DSCF2071

What I like to do at this time is cut the breast bone in half allowing the chicken to lay flat and also assist in the prep of the finished chicken. I place the knife along the breast bone and use the cartilage as a guide and push the knife down just a bit to split the bone but not cut through.

Garlic herb chicken on the ProBBQ DSCF2072

At this time I like to remove excess fat and tissue that is not right for eating and trim the chicken for cooking which includes the wing tips and the ends of the leg bones which I will cut the tip off. It just looks better than an untrimmed bone.

Garlic herb chicken on the ProBBQ DSCF2073

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Garlic herb chicken on the ProBBQ DSCF2075

At this point it is time to finish dressing the chicken by adding the garlic herb seasoning mixture underneath the skin. I find it is a lot easier to gain access to the chicken from the back end, this will help prevent tearing the skin in the process. It is very easy to get under the skin from the back end of the chicken by gently working your fingers up under the skin..

Garlic herb chicken on the ProBBQ DSCF2076

Once I have gained access into the area I will apply my garlic herb mixture generously.

Garlic herb chicken on the ProBBQ DSCF2077

Next its time to work on the thigh and leg area. As you can see in the picture you can access this area where the cut was made when the back bone was removed.

Garlic herb chicken on the ProBBQ DSCF2078

Once you have freed the thigh skin you can push it over the leg so you can add some herbs to this area of the chicken as well.

Garlic herb chicken on the ProBBQ DSCF2079

With this recipe I do not add a lot of seasoning to the chicken as I want the full flavour or the garlic herb mixture to come through so I lightly seasoned the out side of the chicken with a basic chicken rub.

Garlic herb chicken on the ProBBQ DSCF2080

I like to allow the flavours to soak into the chicken a bit so at this point I placed the birds in the fridge for 4 hours before they went on the smoker.

I fired up the ProBBQ Frontier using one chimney of lit Great Charcoal briquettes and about a half chimney of unlit in the cooker. I used some pecan and cherry chunks for smoke but not a lot as I wanted just a hint of smoke.

Birds are on the cooker which is running at about 325 degrees. I am using an empty water pan that I have covered with tinfoil.

Garlic herb chicken on the ProBBQ DSCF2082

Got my handy portable Canadian beer cooler close by.. Wink

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I flipped the chickens over after 45 minutes.

Garlic herb chicken on the ProBBQ DSCF2084

Got me another portable beer cooler over by the door of the house.. Very Happy

Garlic herb chicken on the ProBBQ DSCF2086

About an hour and fifteen minutes into the cooker and the chicken is at 136 degrees in the thigh and I flipped them over once again.

Garlic herb chicken on the ProBBQ DSCF2088

At the hour and 45 minute mark I discovered that my temp probe had crapped out so I had to use the low tech way to determine when they were done. When the leg bone turns free of the meat they are done...

Ready to come off the smoker.

Garlic herb chicken on the ProBBQ DSCF2090

The money shot and ready to eat.

Garlic herb chicken on the ProBBQ DSCF2098
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Post  Mack Mon Feb 11, 2008 10:21 pm

Dang fine looking birds there Roxy, but I just got to get me one of them beer coolers Smile
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Post  Roxy Mon Feb 11, 2008 10:42 pm

Mack wrote:Dang fine looking birds there Roxy, but I just got to get me one of them beer coolers Smile

The one draw back is they are seasonal. Wink
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Post  Mack Mon Feb 11, 2008 10:53 pm

Looks like you could have done with some help on those items in the cooler... just holler next time tongue
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Post  Roxy Tue Feb 12, 2008 1:08 am

Mack wrote:Looks like you could have done with some help on those items in the cooler... just holler next time tongue

No problem Ian, I will call ya over for the next cook which would be either tomorrow or Wednesday.. I will put a could extra in just for you dude... Wink
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Post  bowhnter Tue Feb 12, 2008 9:05 am

Nice tutorial! We can't get those coolers down here though...and I'm OK with that. I have had enough of it in my day!!
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Post  Uncle Jack Fri Feb 15, 2008 3:34 pm

Another fine cook Roxy! How many brews long was the cook? Laughing

U.J.

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Post  Roxy Fri Feb 15, 2008 3:51 pm

Uncle Jack wrote:Another fine cook Roxy! How many brews long was the cook? Laughing

U.J.

I think it was like a 4 beer cook as I recall.. Kinda had to drink beer in the cold. Laughing
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Post  Uncle Jack Fri Feb 22, 2008 4:53 pm

It's a tough job, but someone has to do it!!
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Post  Roxy Fri Feb 22, 2008 7:52 pm

Uncle Jack wrote:It's a tough job, but someone has to do it!!
U.J.

That it is Jack, that it is. Wink
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Post  Pig Headed Sun Feb 24, 2008 8:36 pm

Looks great Roxy. Nice tutorial on splatchcocking a chicken. I will use that. You can keep the cooler though, I will suffer by going into the house for a cold one. Very Happy
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