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Old 07-24-2008, 12:45 PM   #1
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What do you think... herbs and roasted chicken

I'm going to roast a whole chicken on the grill for dinner. I want to chop up some of my fresh sage and mix it with some butter...
Do you think it would be better to put it under the skin or on top...
Or both???

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Old 07-24-2008, 12:48 PM   #2
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Under the skin if you want to flavor the meat.
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Old 07-24-2008, 12:48 PM   #3
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ditto what GB said!
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Old 07-24-2008, 12:49 PM   #4
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Gottchya KE
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Old 07-24-2008, 12:50 PM   #5
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Both. Gives you an excuse to try that crispy delicious skin. :) :)
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Old 07-24-2008, 12:51 PM   #6
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MMMMMM chicken skin........
That's why I asked :)
I want yummy chicken AND yummy chicken skin!!
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Old 07-24-2008, 11:27 PM   #7
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Quote:
Originally Posted by GB View Post
Gottchya KE
ONLY by seconds!!!!
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Old 07-25-2008, 08:58 AM   #8
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I think you should do both and
then invite Paulie and I for dinner!
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Old 07-25-2008, 09:02 AM   #9
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When I do whole chickens, I get the butcher to split the chicken at the spine, so it opens like a book. Then, I rub the herbs,garlic, spices and fat both over and under the skin. I usually give it at least overnight, but this weekend it's going to get closer to 2 days in the rub. When you roast it outside, be sure your coals are not directly under the birds...keep the heat medium and roast them slowly.
Enjoy!

Having them split at the back makes them roast a bit faster...when they are spread out on the grill, it's a flatter surface. Cook them bones down, breast up with the breast closer to the center or heat..
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Old 07-25-2008, 09:06 AM   #10
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Sorry Trish it was yesterday!!!
Put the butter over and under the skin... stuffed it with carrot celery onion and garlic... it was wonderful!
VB I have been attempting to master indirect heat over charcoal this summer..... propane was easy.
I do believe I got it!!!
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