Trucker's Chicken
"What do you get when you toss a butter-and-vermouth-washed bird into a furnace hotter than the engine of a Peterbilt tractor? A bronzed beauty complimented by the flavours of lemon and herbs. You can munch on this all week long, using leftovers in sandwiches and salads. 4 servings, or 1 if eaten all week long"
- Ready In:
- 1hr 25mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 3 1⁄2 - 4 lbs chicken
- 1 lemon, quartered
- 1 bunch fresh thyme or 2 tablespoons dried thyme
- 6 cloves garlic
- 1 tablespoon ground pepper
-
Basting Sauce
- 1 tablespoon unsalted butter
- 4 fluid ounces vermouth
directions
- Preheat the oven to 500°F.
- Wash the chicken and pat dry; discard the giblets.
- Squeeze the lemon inside the chicken cavity.
- Place 2 of the lemon quarters in the very back of the cavity, followed by the thyme.
- Lay the garlic cloves on top of the thyme, sprinkle with pepper, and add the remaining lemon quarters.
- Place the chicken on its back in a roasting pan.
- Melt the butter in a saucepan.
- Remove from the heat, and stir in the vermouth.
- Drizzle half the mixture over the chicken.
- Bake 20 minutes.
- Remove the chicken from the oven.
- Using a flat spatula and a carving fork, turn the chicken over onto its breast.
- Return to the oven for 20 minutes.
- Remove the chicken from the oven and turn it over, breast side up.
- Drizzle the remaining basting sauce on top.
- Roast until dark golden brown all over, about 20 minutes.
- Remove the chicken from the pan and transfer to a carving board.
- Let rest 10 minutes before slicing.
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Reviews
-
Miller, I must confess, the first time I made this, I didn't follow the directions precisely. You see, I was intimidated by the high temp and how fast the chicken was browning. Smoke filled my house as the cooking liquids spewed over inside the oven. When we tasted the finished product it was very tasty, but it wasn't cooked through. So I tried again and decided to just trust the recipe. LOL It's great. It spewed and smoked again. I just put the oven on the clean-cycle immediately after. You might be interested to know my Great Dane had first dibs and rated it highly by the look on her face when I caught her. I will be making this just to have chicken in the fridge for snacking or sandwiches, etc. And Peterbilt produces a terrific product, too. LOL Thanks!
RECIPE SUBMITTED BY
Millereg
Christmas Island
Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor.
Liza at Recipezaar
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No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year.
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Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment.....
.
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Chairman Kaga:
When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex”
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Chef Paula Deen:
When she says “awl”, she really means “oil”.
When she says “y’all”, she really means “everyone except m’all”.
When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”.
And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”.
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Emeril Lagasse:
When he says “confectionery sugar’, he really means “confectioners’ sugar”.
When he says “pappa-reeka”, he really means “paprika”.
When he says “inside of”, he really means “in”.
When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts.
When he says “cardamin”, he really means “cardamom”.
When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”.
When he says “that www dot food thing”, he really means “I flunked Computerese 101”.
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Iron Chef Morimoto:
When he says “Foo Netwu”, he really means “Food Network”.
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Dessert Dude Jacques Torres:
When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.)
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Spit Boy Jamie Oliver:
When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”.
When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”.
When he says “rocket”, he really means “an older weapon being used in Iraq”.
When he says “Fewd Netwuk”, he really means “Food Network”.
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Numerous chefs:
When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc.
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Giggly-Wiggly Rachael Ray:
When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”.
When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”.
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Two Fat Ladies:
When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”.
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Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
