| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
St. Louis |
St. louis p, Post1 |
4 |
servings |
INGREDIENTS
|
|
=== FOR CHICKEN === |
| 1 |
|
Fresh roasting chicken -; (5 to 7 lbs) |
|
|
(such as a Perdue Oven Stuffer) |
| 1 |
tb |
Asian chili-garlic paste -; (to 2 tbspns) |
| 1/2 |
ts |
Pumpkin pie spice |
| 2 |
tb |
Prepared salad dressing made with |
|
|
Champagne vinegar or white wine vinegar |
|
|
Salt |
|
|
Ground pepper |
| 1 |
|
Orange; halved, (optional) |
|
|
=== FOR GRILLED VEGETABLES === |
| 1 |
tb |
Asian chili-garlic paste |
| 2 |
tb |
Prepared salad dressing made with |
|
|
Champagne vinegar or white wine vinegar |
| 1 |
|
Red bell pepper |
| 1 |
|
Yellow bell pepper |
| 2 |
md |
Onions |
| 1 |
sm |
Zucchini |
|
|
Salt |
|
|
Ground pepper |
INSTRUCTIONS
To prepare chicken: Preheat charcoal or gas grill for indirect
cooking. If using a gas grill, follow manufacturer's directions. If
using a covered charcoal grill, open all vents and prepare coals at
least 30 minutes before grilling. When coals are medium-hot (you can
hold your hand over them 3 to 4 seconds) and covered with gray ash,
place drip pan in center in bottom of grill. Arrange 20 to 25 hot
coals at either end of drip pan. Remove giblets and rinse chicken
inside and out; pat chicken dry. Save giblets for another use. In
small bowl, combine chili-garlic paste, pumpkin pie spice and salad
dressing. Rub bird inside and out with mixture. Season with salt and
pepper to taste, being careful not to rub seasonings on chicken's
pop-up thermometer. Place orange halves in cavity. Place roaster,
breast-side up, on grill over drip pan. Add more coals to the grill
as needed to maintain constant heat. Grill 2 to 2 1/2 hours until
thermometer pops up and juices run clear when thigh is pierced. A
meat thermometer inserted in thickest part of thigh should register
180 degrees. Remove and discard pop-up thermometer before carving.
When chicken is almost cooked through, prepare vegetables: In large
bowl, combine chili-garlic paste and salad dressing. Seed bell
peppers; cut into wide strips. Peel and quarter onions. Trim
zucchini; slice lengthwise into 1/4-inch thick slices. Add vegetables
to bowl; toss to coat with chili-garlic mixture. During last 10
minutes of grilling time for roaster, drain vegetables and place on
grill rack; grill until done. Yield: 4 servings.
Recipe Source: St. Louis Post-Dispatch - 10-05-1998 Recipe from Perdue
Farms
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.
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