Barbecuing Chicken

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Skin is In

Many wonder, why the chicken crossed the road. We often ponder ... why

people skin their fine feathered friends before barbecuing or roasting them.

Ok, the feather can go...BUT, why the skin? You don't remove the skin before

roasting the Thanksgiving turkey, do you? We hear your resistance. It

contains fat! you say.

Well sure, it does. You will recall in Smoky's article above, the skin when

cooked properly, becomes crisp and quite delicious. That crispness is a

result of most of the fat being rendered (or being cooked out). When the fat

is rendered, it goes somewhere, right? Where it goes is on the outside of

the rest of the meat thus naturally basting it, adding additional wonderful

flavors and finally helping to retain the chicken's natural moisture. After

basting, the fat drips harmlessly into the coals or drip pan.

Should you be cooking chicken where only a portion of the meat has skin on

it, as with a thigh or breast, then cook it with the skin side on top. That

way, the fat in the skin will render and baste the bottom that does not have

skin on it.

There is very little increase in the total number of calories consumed by

keeping the skin on while cooking and then removing it before eating.

Therefore, relax and enjoy the flavors!

Skin is In...Have Fun!

The Recipe

Chicken On A Throne - Now That's Royalty!

There is little more stately than the head of state on the throne. Chicken

prepared on a " sitter " (Also know as Beer Butt Chicken) is the only way to

go for regal spender. Here is your admittance into court:

1 whole chicken

6 pack of beer

1/4 medium lemon - squeezed and dropped in the sitter

1/4 medium onion - chopped

2 cloves of crushed garlic

After emptying the cavity of the chicken, carefully trim excess skin and fat

from around the top and bottom of the cavity. Season the outside of the

chicken (and under the skin of the chicken as you would normally). Allow to

" rest " covered in the refrigerator for one (1) hour. Prepare the grill/pit

for indirect cooking at 220° to 240°.

While the grill is heating, place the lemon, onion and garlic inside the

chicken sitter. Fill the sitter 3/4th full with beer - about 6 to 8 ounces.

Gently slide the chicken over the opening of the sitter.

Next, place heavy duty foil (double thickness) over the cooking grate. Turn

up the edges of the foil to keep juices from messing up the grill. It makes

for easy clean-up also. Then place the sitter on top of the foil. This helps

deflect the heat for more even cooking. Sit back, relax and enjoy the rest

of the beer or your favorite refreshment!

For additional flavor, presoak hickory or apple chips in apple juice. Drain

and wrap in foil (or place in a cast iron smoker box) and set directly on

the coals. Repeat as desired. You might also try coarsely chopping 1/4 onion

and 3 cloves of garlic, coating them lightly with cooking oil and wrapping

in foil. Place the pouch near the coals so that they too begin to cook

adding additional great flavor to your royal dinner!

When finished, remove and allow to cool for 10 minutes before serving.

More great recipes @ http://www.barbecuen.com/

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