Rosemary-garlic chicken

On Sunday I grilled a chicken on the rotisserie but I changed things up a bit.

I started by roasting some garlic Saturday night and for some additional flavor I inserted a rosemary leaf into each clove.


The chicken was a little under 4 pounds and I salted the meat earlier in the day so that I wouldn't need to worry about salting the garlic paste.


After putting the paste under the skin I let the chicken air-dry in the fridge overnight. Kinda looks like somebody sat on it!


It took about 90 minutes to cook at 350-375 and I didn't use any wood, just lump charcoal. Since it was Sunday I put a little extra effort into the meal and added baked potatoes and some steamed cauliflower with cheese.


If I had used that much fresh garlic and rosemary the flavor would've been overpowering but since I roasted them first it was much mellower and not at all harsh, and there were none of garlic's well-known aftereffects. I've been putting the leftover meat into pita pockets spread with mayo and they've been excellent.

Brad

Sounds tasty, Brad! Was this a recipe or did you make it up as you went along?

Just made it up, which should be obvious because it's so simple even a caveman could do it.

So are you calling yourself a caveman? Or insulting cavemen?

Good one, Griffin!

Brad, that is an awesome idea. I bet if you whipped that up with mayonnaise, that it would make an incredible spread!

Griffin wrote:

So are you calling yourself a caveman? Or insulting cavemen?

I suspect either could apply!

Cool looking cook Brad! I really like some of the things you tried. That picture of the squished chicken is too funny, I would've been concerned for the outcome of the cook after seeing that picture.

Jim

I'm not sure what happened but I suspect when it first went into the freezer something got put on top before it was frozen. Fortunately I was able to sort of push it back into shape when I put it on the spit!