Barbecued Chicken Veronique Recipe
Ingredients
| MARINADE | ||
| Butter - 1/2 cup (1 stick) or margarine - 1/2 cup (1 stick) | ||
| Dried thyme leaves | 3 Teaspoon | |
| Rosemary leaves | 2 Teaspoon, dried | |
| Bay leaves | 2 | |
| Paprika | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Garlic | 2 Clove (5gm) | |
| Dry white wine | 2 Cup (16 tbs) | |
| Broiler-fryers - 4 whole (2- to 2 1/2-lb size) | ||
| Dried rosemary leaves - as needed | ||
| Dried thyme leaves - as needed | ||
| Salt | 1 To taste | |
| Pepper | To Taste | |
| Chicory - as needed | ||
| Green grapes - Small clusters | ||
Directions
GETTING READY
1. In a small saucepan, mix together butter, 3 teaspoons thyme, 2 teaspoons rosemary, the bay leaves, paprika, 1 teaspoon salt, the garlic and white wine; stir and bring it just to a boil and then let it cool.
2. Wash chicken under cold running water; drain and pat dry with paper towels.
3. Season inside of each chicken with 1/4 teaspoon each rosemary and thyme, 1/2 teaspoon salt and 1/8 teaspoon pepper.
4. Bring the legs together, using a cooking string tie them together.
5. Fold wings over the breast and tie wings securely with the body.
6. In a large shallow baking pan; place the tied up chicken and pour marinade them.
7. Cover and refrigerate for 2 hours to marinate; turn occasionally.
8. Remove chicken from refrigerator 1/2 hour before cooking.
MAKING
9. On a spit, secure the marinated chicken; balance evenly.
10. Place the spit at 5 inches from the prepared coals.
11. Place a foil drip pan under the chicken for accumulating drippings.
12. Let the chicken roast for about 90 minutes; until legs move easily at joints; baste often with remaining butter mixture.
SERVING
13. Remove chicken from spit.
14. Place on a heated platter and unravel.
15. Garnish with chicory and clusters of green grapes.
16. Heat remaining marinade and serve with chicken.
1. In a small saucepan, mix together butter, 3 teaspoons thyme, 2 teaspoons rosemary, the bay leaves, paprika, 1 teaspoon salt, the garlic and white wine; stir and bring it just to a boil and then let it cool.
2. Wash chicken under cold running water; drain and pat dry with paper towels.
3. Season inside of each chicken with 1/4 teaspoon each rosemary and thyme, 1/2 teaspoon salt and 1/8 teaspoon pepper.
4. Bring the legs together, using a cooking string tie them together.
5. Fold wings over the breast and tie wings securely with the body.
6. In a large shallow baking pan; place the tied up chicken and pour marinade them.
7. Cover and refrigerate for 2 hours to marinate; turn occasionally.
8. Remove chicken from refrigerator 1/2 hour before cooking.
MAKING
9. On a spit, secure the marinated chicken; balance evenly.
10. Place the spit at 5 inches from the prepared coals.
11. Place a foil drip pan under the chicken for accumulating drippings.
12. Let the chicken roast for about 90 minutes; until legs move easily at joints; baste often with remaining butter mixture.
SERVING
13. Remove chicken from spit.
14. Place on a heated platter and unravel.
15. Garnish with chicory and clusters of green grapes.
16. Heat remaining marinade and serve with chicken.
Chef
