Monday, July 5, 2010

Great Wall of China Chicken




The past week the fence on the east side of my property, which is next to the orchards and stables, blew down. After 2 of my Arabians got out I knew I had to get that fence up ASAP. With a full day of work ahead of me, I marinated a broiler chicken the night before in a mixture of water, soy sauce, cooking sherry, green onions, garlic and Chinese 5-spice powder. While I busted my a** on the Great Wall of Jones the next day, I put the chicken in the grill, sitting on a can of Mountain Dew, and let it cook for about 2 hours @ 350 deg. The last ten minutes of grill time I brushed on some honey and then removed the bird and let it stand 10 minutes before carving and serving with fresh vegetables. The crispy skin was to die for. I am sorry to say that the chicken wasn't served with a fine micro-brew, but instead a couple of 16 oz. cans of "Contractor's Gatorade." Yes, a few ice-cold tall-boys of Natural Ice, while neither adding nor subtracting flavor from this delicous bird, replenished much needed potassium and nutrients while at the same time rehydrating me from my long-days work in the sun. While "beer-can chicken" or "drunken chicken" is sooo 2 years ago, the slow-roasting method was an easy way to prepare dinner while working away on the Jones estate.

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