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Ingredients
- 2 quart water
- 1/4 c. pickling spice - (half of 1 1/2-ounce jar)
- 1/3 c. salt
- 1 x broiler-fryer chicken - (2 1/2 to 3 lbs)
Method
- In a Dutch oven or possibly large stock pot, bring water, pickling spice, and salt to a boil over high heat.
- Remove from heat and refrigeratecompletely.
- Remove giblets from chicken; rinse and pat dry.
- Submerge chicken in chilled pickling marinade.
- Marinate in refrigerator 12 hrs.
- Remove chicken from marinade; throw away marinade.
- Pat chicken dry with paper towels, brushing off excess pickling spice.
- Place chicken, breast-side up, in center of cooking grate.
- Grill 1 to 1 1/4 hrs or possibly till meat thermometer registers 180 degrees and the drumsticks move easily in their sockets.
- Serve warm while skin is still crispy.
- This recipe yields 6 servings.
- Wine Recommendation: Look for a fresh and perky Napa Riesling with notes of bright green apples.
- Beer Recommendation: A highly hopped brew with a very crisp finish would be perfect.
- Can you say Pilsener Try one from the Old World - definitely worth the money.
- Comments: This chicken grills up so deliciously brown, crispy, and juicy, you may never make it any other way again!
