If breaking down and cooking a whole chicken sounds intimidating, we're here to help. On today's edition of Easy Eats, Mary Grube shows us her favorite way to make chicken from spring to snow.
Mary’s Kitchen Indoor/Outdoor Grilled Chicken
1 5-7 Pound whole chicken, back bone removed and pressed to lay flat flat (see below)
3 Tablespoons vegetable oil
Salt and pepper to taste
Equipment You Will Need:
Cutting board, chef’s knife or kitchen shears, storage bag, towels, culinary thermometer, measuring equipment
Chicken, oil, salad greens, bread
90 minutes including assembling, preparing and cooking the ingredients
Preheat the grill pan over medium heat while the chicken is being cut up. Tie your hair back.
To cut the chicken:
Place the chicken on a cutting board in the sink, backbone up.
Remove the bag of innards. (Keep or discard these depending on your preference.)
First, remove the chicken’s backbone: Using kitchen shears or a sharp knife, cut or snip along both sides of the backbone, as close to the bone as possible.
*NOTE: Place the backbone in a resealable bag and freeze for another use such as stock.
Keeping the chicken in the sink, open the chicken up by slitting the cartilage that is right at the top of the breast.
Press the chicken flat: Gently but firmly, press on the chicken to make the chicken lay flat by placing your palms on both sides of the chicken and pressing. Russell says “Open it like a book.”
*NOTE: Be careful when doing this because the bones can be sharp.
Pat the chicken dry and remove any yucky bits.
Rub the chicken all over with 1 1/2 tablespoons of the oil. Use the remaining oil to oil the grill or grill pan.
Season the chicken well with salt and pepper.
Place the chicken, ribs down, on the preheated grill pan and cover with a large, domed pot lid or another pot, until the chicken is cooked through and measures 165 degrees with a culinary thermometer; approximately 60-75 minutes, flipping the chicken halfway through the cooking time.
*NOTE: Run the stove fan during cooking and make certain the kitchen is well ventilated or the smoke alarm may be set off.
*TIP: Mary's husband, Russell, cooks the chicken on an outdoor 325 to 350 degree grill, rib-side down for 20-25 minutes, turns it over and cooks it meat-side down for 20 to 25 minutes more. Then, to finish cooking the chicken; he flips it once more and cooks it 20-25 minutes longer, bone-side down.
Allow the chicken to rest 5 minutes before serving but the skin may become soggy.
Serve with a salad and bread.
Allentown, PA 18102