Homecook Rory's Recipe
The Show Stopper - Jack soaked Chook
The Show Stopper - Jack soaked Chook
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Chicken is incredible grill food, it’s made for it especially if you are working with the whole bird and it carries flavours incredibly well soaking up marinades and grill glazes.
My Jack Daniels soaked Chicken is a show stopper, you slow cook it first then grill fast next before brining then entire chook to a hungry table and letting everyone dig in. This is a recipe with double cooking its cooked once for the chook and once for your audience slathering at your grill. As with all grill food you have to get the very, very best quality – you want people to come back right? And you just want to add your own little spin, and in this case its Jack Daniel’s finest! INGREDIENTS 1 large free range chicken 1 tbs Cayenne pepper 50 mls rapeseed oil 1 tbs Garlic salt 1 tbs Celery salt Small bunch of fresh Thyme 125 mls Jack Daniels Whiskey 2 tbs soft brown sugar 2 tbs tomato puree 1 tbs sweet paprika SERVES 4 |
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METHOD
Kick things off by getting the JD Grillmanade going – pluck the leaves from the thyme stalks then run a sharp knife though them, combine these in a large roasting tray with Cayenne, Garlic salt, Sugar, Jack Daniels, Puree, oil and Paprika. Mix well into syrupy paste.
Next get you ‘knife on’ – spatch-cock the chook. Insert a large sharp knife into the chook cavity and cut straight down through the back bone and remove it. Then simply flatten by pressing down on the breast with you hands until the chooks looks like a flat frog…charming I know.
Take the knife and cut deep slashes across the legs and breast of the chook to ensure the grillmanade gets into the flesh – this also facilitates even cooking. Then take two metal skewers and push them into the bird from legs to breast in a cross.
Drop the bird into the Grillmanade and coat really well – leave for 24 hours cover and in the fridge.
2 hours away from you grilling get the oven on and bring up to 160c. Remove the chook from the fridge and cover with kitchen foil tightly. Sling into the oven for the first cook for 45 minutes.
Remove the bird after 45 minutes at this stage it will be just cooked and ready for the final grill blast – so at this stage you are already way ahead of the grill game and can take time out for a beer or two.
When you are ready to roll then lash the chook onto the bars (keep the skewers in) and simply brown and crisp up for about 4-5 minutes on each side.
This double cook method means you will have perfectly cooked chook – no more black on the outside and pink on the inside BUT with all grill cooking just cut into the meat and check using your eyes or even better a thermometer
Kick things off by getting the JD Grillmanade going – pluck the leaves from the thyme stalks then run a sharp knife though them, combine these in a large roasting tray with Cayenne, Garlic salt, Sugar, Jack Daniels, Puree, oil and Paprika. Mix well into syrupy paste.
Next get you ‘knife on’ – spatch-cock the chook. Insert a large sharp knife into the chook cavity and cut straight down through the back bone and remove it. Then simply flatten by pressing down on the breast with you hands until the chooks looks like a flat frog…charming I know.
Take the knife and cut deep slashes across the legs and breast of the chook to ensure the grillmanade gets into the flesh – this also facilitates even cooking. Then take two metal skewers and push them into the bird from legs to breast in a cross.
Drop the bird into the Grillmanade and coat really well – leave for 24 hours cover and in the fridge.
2 hours away from you grilling get the oven on and bring up to 160c. Remove the chook from the fridge and cover with kitchen foil tightly. Sling into the oven for the first cook for 45 minutes.
Remove the bird after 45 minutes at this stage it will be just cooked and ready for the final grill blast – so at this stage you are already way ahead of the grill game and can take time out for a beer or two.
When you are ready to roll then lash the chook onto the bars (keep the skewers in) and simply brown and crisp up for about 4-5 minutes on each side.
This double cook method means you will have perfectly cooked chook – no more black on the outside and pink on the inside BUT with all grill cooking just cut into the meat and check using your eyes or even better a thermometer