Marinated And “sorta Roasted” Old Chicken
From elgourmand2 7 years ago
- 1 1/2 Hr. + 12 Hrs. to make
- Serves 4-6
I say “Sorta Roasted” because I did this in my Japanese Kamado and the roasting amounted to a “hot smoke and roast”. While the bird would lack the smoky flavor the Kamodo gives it, I see no reason why this recipe wouldn’t work in a regular oven. Read more Maybe add a little liquid smoke to the marinade. I used a tough, old, full of flavor free range chicken and it came out very tender. To say we were delighted with the results would be an understatement. See less
Ingredients
- For the Marinade: shopping list
- • 3 cups warm water. shopping list
- • 1 cup dry white wine. A young fruity wine would be best. shopping list
- • 4 Tbs. sea salt. shopping list
- • 2-3 Tbs. raw sugar. White sugar won’t give you the same flavor. shopping list
- • 1 tsp. garlic, minced. shopping list
- • 1 tsp. Rosemary, chopped. shopping list
- • 1 tsp. dried sage. shopping list
- • 2 bay leaves, crushed. shopping list
- • 1 tsp. Worcestershire sauce. shopping list
- • 1 tsp. FG pepper. shopping list
- For the Chicken: shopping list
- • One 4-5 lb. (1.8-2.25 kg.) free range chicken. Completely prepped. shopping list
- • 1 large onion, quartered. shopping list
- • 1 apple, cored and quartered, optional. shopping list
How to make it
- For the Marinade:
- 1. Mix all of the marinade ingredients together in a large bowl. Mix well.
- 2. Let sit 10 minutes and mix well again. Set aside.
- For the Chicken:
- 1. Completely prep the chicken. Even if the one you buy is prepped, check it.
- 2. Place the chicken in a large, re-sealable plastic bag, add the marinade, expel as much air as possible and seal.
- 3. Place the bag in a suitable bowl and let rest on the counter top for at least one hour.
- 4. Move the bowl to the fridge for at least 4 hours and overnight if possible.
- 5. When ready to cook, remove the chicken from the marinade to a bowl, rinse well and allow it to come to room temp.
- 6. While your waiting, put 2-3 cups of hardwood chips in a separate bowl of water to soak.
- 7. When the chicken has come to room temp, put the onion and apple in the cavity and tie the legs together with butcher’s string.
- 8. Get the BBQ ready. You are going to want a lid closed temp of 350°-375° F. (175°-190° C.) so get ready for that.
- 9. Once your fire is the way you want it, add the soaked wood chips, lay foil over that and put the chicken on the top grill, close the lid and smoke/roast for 1 hr. to 1 hr. 15 min., until juices JUST run clear. Time depends on BBQ temp., size of chicken and how you like it cooked. I added some wood and soaked wood chips about half way through to keep the temp up but every BBQ is different.
- 10. Remove the chicken, tent loosely and let sit 10 minutes before carving.
- The apple and onion from the cavity make an interesting veggie side. Do as you will.
- Mashed potatoes with chopped ham gravy, a chewy bread and heaps of sautéed fresh Enoki mushrooms rounded this out. The rest of the wine I used in the marinade for me and mint iced tea for the tribe.
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