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Recipe by:
Jayni Carey from Jaynis Kitchen
Courtesy of Sustainable Table ® Ingredients:
1 whole chicken, 3 to 4 pounds
Salt & black pepper, to taste
1 tablespoon chopped shallot
1 large garlic clove, halved
3 or 4 large strips of lemon peel
2 or 3 fresh thyme sprigs
1 bay leaf
1 cup white wine Directions:
Rinse the chicken in cold running water. Drain briefly; pat completely dry inside and out with paper towels. Sprinkle salt and pepper in the cavity and over the outside of the chicken. Set aside.
Place the shallot, garlic, lemon peel, thyme and bay leaf in the infuser cup of a poultry roaster. Pour in the wine. Replace the infuser cover and place the chicken on top (or follow the manufacturer’s instructions). Insert the infuser cap in the neck cavity of the chicken, or insert a piece of crumpled aluminum foil to fill the hole.
Grill the chicken over indirect medium heat on a covered gas or charcoal grill for 1 to 1 ½ hours. The chicken is done when a meat thermometer inserted in the thigh reaches 175 to 180 degrees.
To remove the chicken from the roaster, remove the infuser cap or crumpled foil, grasp the backside of the chicken with grilling tongs and carefully it lift off the infuser cover. Transfer the chicken to a cutting board and let rest for about 10 minutes before cutting into serving pieces.
To Learn More:
http://www.freestatestudios.com/jayniskitchen Recipe Number 239 added on 2008-06-06
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