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butter chicken kitchen twine oil bartlett pears vegetable oil rosemary garlic kosher salt flat leaf parsley ground black pepper hoisin sauce honey garlic Chinese chili paste sesame oil kosher salt
Viewed: 95 - Published at: 3 years agoIngredients
- 2 tablespoons salted butter, softened
- 1 (3 1/2 lb) chicken, washed and dried
- kitchen twine
- oil, for coating grill grate
- 3 large bartlett pears, firm but not hard
- 1 tablespoon vegetable oil
- 2 tablespoons dried rosemary, crushed
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 14 cup finely chopped flat leaf parsley
- 1 tablespoon ground black pepper
- 3 tablespoons hoisin sauce
- 3 tablespoons honey
- 1 garlic clove, crushed
- 1 teaspoon chinese chili paste with garlic
- 1 teaspoon toasted sesame oil
- 12 teaspoon kosher salt
Method
- To Make Tuscan Rosemary Rub: Combine all of the ingredients.
- Use as directed in a recipe; can be stored in a tightly closed container in the refrigerator for up to 2 weeks.
- Reserve 2 tablespoons for this recipe.
- To Make Peking Crackle: Combine all of the ingredients.
- Serve at room temperature.
- Refrigerate in a tightly closed container for up to 1 month.
- Bring back to room temperature before serving.
- This makes about 1/2 cup; reserve for this recipe.
- To Grill the Chicken: Heat the grill.
- For a gas grill: Use Indirect heat, medium (325 degrees to 350 degrees F).
- If using a 3-burner grill--middle burner off or 2-burner grill--1 side off.
- For a charcoal grill: Indirect heat, medium ash and split the charcoal bed (about 2 dozen coals per side & have ready about 20 replacement coals) with a heavy-duty drip pan set between banks of charcoal.
- TO PREPARE THE CHICKEN:.
- Mix 1 tablespoon of the rub with the butter by mashing them with a fork on a clean work surface until well blended.
- Separate the skin from the breast and legs of the chicken and gently but firmly insert your index finger under the skin at the neck end of the chicken.
- Move it around, separating the skin from the meat underneath.
- Gradually ease your whole hand under the skin, loosening the skin from the breast, legs, and drumsticks.
- Spoon the herb butter under the skin and push it evenly over the breast and legs of the chicken by rubbing the skin to spread the butter.
- Spoon the remaining 1 tablespoon rub into the interior of the chicken and rub it over the walls of the internal cavity.
- Tie the legs of the chicken together with kitchen twine.
- Brush the grill grate and coat it with oil.
- Put the chicken on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of the breast registers about 170F, about 1 hour and 20 minutes.
- Baste with half the glaze during the last 20 minutes of cooking.
- (See note below.)
- If your grill has a temperature gauge, it should stay at around 350F If you are using charcoal, you will probably have to replenish the coals after the first hour.
- Meanwhile, cut the pears in half lengthwise, remove the core with a melon baller and coat the pear halves with the oil.
- During the last 10 minutes of cooking, put the pears directly over the heat, and cook until browned and tender, brushing with the remaining glaze and turning once.
- Remove the chicken and pears to a large serving platter, lifting the chicken with tongs and using a spatula for support.
- Let rest for 8 to 10 minutes; carve and serve.
- NOTE REGARDING THE PEKING CRACKLE: This salty, sweet and savory glaze is delicious on any poultry.
- It is best used with indirect grilling.
- If used directly over a flame, watch its progress very carefully.
- It can reduce to a blackened sheen in a few untended seconds.
