My greatest strength is… common sense. I’m really a standard brand — like Campbell’s tomato soup or Baker’s chocolate
Beer just didn’t seem right for a delicately seasoned chicken adapted from one of Mark Bittman’s grilled chicken recipes and I found a mini bottle of champagne in the wine cooler, enough for a glass and then some for the “beer can” chicken. Roasting at 350° the bird perched on the metal contraption for about an hour and a half and rested for 10 minutes before carving, delicious and served with a nice slice of tomato pie.
I followed the seasoning instructions below, but roasted the whole bird instead of parts. Bittman’s grilling instructions follow as well.
A wonderful second dinner from the leftover chicken, home-style chicken hash that I have made several times and forget how good it really is for an easy dinner. Inspired by Truman Capote’s Black and White dinner…
Recipe: Grilled Chicken with Mediterranean Flavors http://www.nytimes.com/2006/09/13/dining/13mini.html?_r=0
Time: 45 minutes
Salt and freshly ground black pepper
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
½ teaspoon chopped fresh lavender leaves, optional
¼ cup roughly chopped parsley
Extra virgin olive oil as needed
8 bay leaves
8 chicken thighs or drumsticks, or a combination (I grilled a whole chicken set over a beer can type accessory that I filled with champagne)
2 lemons, cut into quarters to serve alongside the chicken
1. Start a charcoal or wood fire or heat a gas grill. The fire should be only moderately hot, part of the grill should be kept cooler than the rest and the rack should be 4 to 6 inches from the heat source.
2. In a small bowl, combine salt, pepper, thyme, rosemary, lavender and parsley. Add enough olive oil to make a paste. Loosen skin of chicken and slide a bay leaf between skin and meat, and then insert a portion of herb mixture. Push skin back onto meat and sprinkle with salt and pepper.
3. Place chicken skin side up on coolest area of grill. When fat has rendered a bit, turn chicken over. After 20 minutes or so, move chicken to hottest part of grill, brush with a bit of olive oil and cook until meat is done and skin is nicely browned. Serve with lemon wedges. (Bay leaf is not edible.)
Yield: 6 servings.
Truman Capote’s Chicken Hash
- 1 roasted chicken cooled and remove all bones
- 7-8 medium-sized Yukon gold potatoes, peeled, diced
- 2 red and/or yellow onions, chopped
- 9-12 small red, yellow, green, and orange peppers, chopped
- 5 garlic cloves, minced
- 2 teaspoons fresh thyme
- 2 teaspoons smoked paprika
- 1 tablespoon tomato paste
- 4 minced green onions
- ¼ cup chopped parsley
- 3 tablespoons olive oil, more if you need it, I did because I used more potatoes
- salt and pepper to taste
Heat olive oil in large sauté pan on medium heat. Sauté the diced onions until just translucent, about 5-8 minutes. Sprinkle with salt and freshly ground black pepper.
In the same pan, sauté minced garlic and diced sweet peppers. Add the thyme, paprika and tomato paste and mix well.
Once the peppers start to caramelize (about 5-7 minutes), add the potatoes and the cut chicken. Adjust seasonings and take off heat.
Sprinkle scallions and chopped parsley before serving. Serves 4-6.