Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 205 :: ON THE RANGE
Free-Range Chicken Stuffed Under The Skin With Flavored Butter
Source: How to Grill, pg. 210
Method: Indirect Grilling
Serves: 2 to 4
Category: Meat
1 chicken (3-1/2 to 4 pounds)
Roasted Garlic Butter (see recipe below)

Other Items Needed:
Butchers string

Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Loosen the skin from the chicken and put the flavored butter between the skin and the meat. To do this, start at the top of the neck cavity and tunnel your finger under the skin. Gently loosen the skin from the meat, taking care not to tear it. Worm your whole hand under the skin, loosening it from the breast meat, then the thighs, and even the drumsticks. Spoon the flavored butter under the skin and use your hands to distribute it as evenly as possible. (Massaging the outside of the chicken will help distribute the butter.) Truss the chicken.

Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a drip pan in the center. When ready to cook, place the chicken, breast-side up, in the center of the hot
Grill grate over the drip pan and away from the heat, and cover the grill. Grill the chicken until the skin is a deep golden brown and the meat is cooked through, 1-1/4 to 1-1/2 hours. (Use an instant-read thermometer to test for doneness. Insert it into the thickest part of a thigh, but not so that it touches the bone. The internal temperature should be about 165 degrees F; the temperature will rise as the bird rests.) If using a charcoal grill, youll need to add 12 fresh coals per side after 1 hour.

Transfer the chicken to a platter, let rest for 5 minutes, then untruss. Quarter or carve the chicken and serve at once.
Method: Direct Grilling
Serves: Makes about 1/2 cup
Category: Sauces
1 head garlic
8 tablespoons (1 stick) butter, at room temperature
2 tablespoons finely chopped mixed fresh herbs including
parsley, chervil, basil, rosemary, oregano, sage, or chives
3 tablespoons freshly grated Parmigiano-Reggiano cheese
Coarse salt and freshly ground black pepper

Set up the grill for direct grilling and preheat to medium.

Loosely wrap the head of garlic in aluminum foil, leaving the top open so you can watch it as it grills. When ready to cook, place the garlic on the hot grate. Grill, turning the garlic (leave the foil in place) until very soft, 30 to 40 minutes. Dont let the garlic burn. Alternatively, roast the garlic in a preheated 350 degree F oven until soft, 30 to 40 minutes. Transfer the head of garlic to a plate and let cool to room temperature.

Place the butter, herbs, and cheese in a small mixing bowl and beat with a wooden spoon until light and fluffy. Cut the garlic head in half through the cloves and squeeze the garlic from each half into the flavored butter, leaving the papery skins behind. Season with salt and pepper and beat to mix.

Lay a 12-inch square piece of plastic wrap, waxed paper, or parchment paper on your work surface and mound the flavored butter in the center. Roll it up into a cylinder, twisting the ends to compact the butter. Chill the butter in the refrigerator or freezer until firm. The flavored butter will keep for up to 5 days in the refrigerator or up to 3 months in the freezer. To use, unwrap the roll and cut crosswise into 1/2-inch slices.
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