Read The Cook's Illustrated Cookbook Online
Authors: The Editors at America's Test Kitchen
Tags: #Cooking
The Cook's Illustrated Cookbook (221 page)
MAKES ABOUT
1¹⁄
2
CUPS
Leftover sauce can be refrigerated in an airtight container for up to 1 week.
1 | onion, peeled and quartered |
¹⁄ | cup water |
1 | cup ketchup |
5 | tablespoons molasses |
2 | tablespoons cider vinegar |
2 | tablespoons Worcestershire sauce |
2 | tablespoons Dijon mustard |
1¹⁄ | teaspoons liquid smoke (optional) |
1 | teaspoon hot sauce |
¹⁄ | teaspoon pepper |
2 | tablespoons vegetable oil |
1 | garlic clove, minced |
1 | teaspoon chili powder |
¹⁄ | teaspoon cayenne pepper |
1.
Process onion and water in food processor until mixture resembles slush, about 30 seconds. Pass through fine-mesh strainer into liquid measuring cup, pressing on solids with rubber spatula (you should have ¹⁄
2
cup strained onion juice). Discard solids in strainer.
2.
Whisk onion juice, ketchup, molasses, vinegar, Worcestershire, mustard, liquid smoke, if using, hot sauce, and pepper together in bowl.
3.
Heat oil in large saucepan over medium heat until shimmering. Stir in garlic, chili powder, and cayenne and cook until fragrant, about 30 seconds. Stir in ketchup mixture, bring to simmer, and cook over medium-low heat until slightly thickened, 10 to 15 minutes. Cool sauce to room temperature before using.
WHY THIS RECIPE WORKS
Beer can chicken on the grill is spectacular. The beer in the open can simmers and turns to steam as the chicken roasts, which makes the meat remarkably juicy and rich similar to braised chicken. As an added bonus, the dry heat of the grill crisps the skin and renders the fat away. To perfect the technique, we added woods chips to the fire for smoky flavor. As for our
GRILL-ROASTED WHOLE CHICKEN
, the best grilling setup (for a charcoal grill) proved to be banking the lit coals on either side of the grill and propping the chicken up on an open can of beer on the grill in the center, using the bird’s drumsticks to form a tripod. For the gas grill, a medium fire did the trick. Finally, we found we didn’t have to spend money on an expensive beer—the beer flavor wasn’t really detectable in the chicken, so a cheap brew worked just fine (so did lemonade, which proved an acceptable substitute for the beer).
See “SETTING UP BEER CAN CHICKEN” illustration that follows recipe.
SERVES 4
Two medium wood chunks, soaked in water for 1 hour, can be substituted for the wood chip packet on a charcoal grill. If you prefer, use lemonade instead of beer; fill an empty 12-ounce soda or beer can with 10 ounces (1¹⁄
4
cups) of lemonade and proceed as directed.
1 | (12-ounce) can beer |
2 | bay leaves |
1 | (3¹⁄ |
3 | tablespoons |
2 | cups wood chips, soaked in water for 15 minutes and drained |
1 | (13 by 9-inch) disposable aluminum roasting pan (if using charcoal) |
1.
Open beer can and pour out (or drink) about ¹⁄
4
cup. With church key can opener, punch 2 more large holes in the top of can (for total of 3 holes). Crumble bay leaves into beer.
2.
Pat chicken dry with paper towels. Rub chicken evenly, inside and out, with spice rub, lifting up skin over breast and rubbing spice rub directly onto meat. Using skewer, poke skin all over. Slide chicken over beer can so that drumsticks reach down to bottom of can and chicken stands upright; set aside at room temperature.
3.
Using large piece of heavy-duty aluminum foil, wrap soaked chips in foil packet and cut several vent holes in top.
4A. FOR A CHARCOAL GRILL:
Open bottom vent halfway and place roasting pan in center of grill. Light large chimney starter three-quarters filled with charcoal briquettes (4¹⁄
2
quarts). When top coals are partially covered with ash, pour into 2 even piles on either side of roasting pan. Place wood chip packet on 1 pile of coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes.
4B. FOR A GAS GRILL:
Place wood chip packet directly on primary burner. Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn all burners to medium. (Adjust burners as needed to maintain grill temperature around 325 degrees.)
5.
Clean and oil cooking grate. Place chicken (with can) in center of grill (over roasting pan if using charcoal), using drumsticks to help steady bird. Cover (position lid vent over chicken if using charcoal) and cook until breast registers 160 degrees and thighs register 175 degrees, 1 to 1¹⁄
2
hours.
6.
Using large wad of paper towels, carefully transfer chicken (with can) to tray, making sure to keep can upright. Tent loosely with foil and let rest for 15 minutes. Carefully lift chicken off can and onto carving board. Discard remaining beer and can. Carve chicken and serve.
MAKES 1 CUP
Store leftover spice rub in an airtight container for up to 3 months.
¹⁄ | cup paprika |
2 | tablespoons kosher salt |
2 | tablespoons garlic powder |
1 | tablespoon dried thyme |
2 | teaspoons ground celery seeds |
2 | teaspoons pepper |
2 | teaspoons cayenne pepper |
Combine all ingredients in bowl.
With legs pointing down, slide chicken over open beer can. Two legs and beer can form tripod that steadies chicken on grill.
WHY THIS RECIPE WORKS
We wanted an Italian-style grilled chicken with evenly cooked, juicy meat, crackly skin, and bold Mediterranean flavor. We started by butterflying the bird, which helped it cook through evenly. Next, we salted it so it would retain its juices, which had the added advantage of loosening the chicken’s skin from the meat, increasing crispness. We briefly sautéed Mediterranean seasonings in olive oil, strained the mixture and then spread the resulting paste under the skin in our grilled chicken, to infuse the meat with flavor without making the skin soggy. Preheated bricks provided heat from above as we cooked the butterflied chicken on both sides.
SERVES 4
Use an oven mitt or kitchen towel to safely grip and maneuver the hot bricks. You will need two standard-size bricks for this recipe. Placing the bricks on the chicken while it cooks ensures that the skin will be evenly browned and well rendered. A cast-iron skillet or other heavy pan can be used in place of the bricks.
¹⁄ | cup extra-virgin olive oil |
8 | garlic cloves, minced |
1 | teaspoon grated lemon zest plus 2 tablespoons juice |
Pinch red pepper flakes | |
4 | teaspoons minced fresh thyme |
1 | tablespoon minced fresh rosemary |
Salt and pepper | |
1 | (3¹⁄ |
1.
Heat oil, garlic, lemon zest, and pepper flakes in small saucepan over medium-low heat until sizzling, about 3 minutes. Stir in 1 tablespoon thyme and 2 teaspoons rosemary and continue to cook for 30 seconds longer. Strain mixture through fine-mesh strainer set over small bowl, pushing on solids to extract oil. Transfer solids to bowl and cool; set oil and solids aside.
2. TO BUTTERFLY CHICKEN:
Use kitchen shears to cut along both sides of backbone to remove it. Flatten breastbone and tuck wings behind back. Use hands or handle of wooden spoon to loosen skin over breast and thighs and remove any excess fat.
3.
Combine 1¹⁄
2
teaspoons salt and 1 teaspoon pepper in bowl. Mix 2 teaspoons salt mixture with cooled garlic solids. Spread salt-garlic mixture evenly under skin over chicken breast and thighs. Sprinkle remaining ¹⁄
2
teaspoon salt mixture on exposed meat of bone side. Place chicken skin side up on wire rack set in rimmed baking sheet and refrigerate for 1 to 2 hours.
4A. FOR A CHARCOAL GRILL:
Open bottom vent halfway. Light large chimney starter three-quarters filled with charcoal briquettes (4¹⁄
2
quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, wrap 2 bricks tightly in aluminum foil, and place on cooking grate. Cover and open lid vent halfway. Heat grill until hot, about 5 minutes.
4B. FOR A GAS GRILL:
Wrap 2 bricks tightly in aluminum foil and place on cooking grate Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). (Adjust primary burner as needed during cooking to maintain grill temperature around 350 degrees.)
5.
Clean and oil cooking grate. Place chicken on cooler side of grill, skin side down, with legs facing coals and flames. Place hot bricks lengthwise over each breast half, cover, and cook until skin is lightly browned and faint grill marks appear, 22 to 25 minutes. Remove bricks from chicken. Using tongs, grip legs and flip chicken (chicken should release freely from grill; use thin metal spatula to loosen if stuck), then transfer to hot side of grill, skin side up. Place bricks over breast, cover, and cook until chicken is well browned, 12 to 15 minutes.
6.
Remove bricks, flip chicken skin side down, and continue to cook until skin is well browned and breast registers 160 degrees and thighs register 175 degrees, 5 to 10 minutes longer. Transfer chicken to carving board, tent loosely with foil, and let rest for 15 minutes.
7.
Whisk lemon juice, remaining 1 teaspoon thyme, and remaining 1 teaspoon rosemary into reserved oil and season with salt and pepper to taste. Carve chicken and serve, passing sauce separately.
