Video: Preparing perfect grilled chicken
Recipe: The perfect chicken
- Grapeseed oil
Buy the 3 of the best best pastured bird possible (great birds taste great. bad birds taste bad)
Rinse and dry then put on rack in the fridge with full air circulation for 3-5 days until the skin is dry. Rotate once each day.
Take it out of the fridge.
Spatch cock or butterfly the chicken.
Leave at room temp 3 hours prior to grilling. If it is too cold it wont cook well.
Brush both the grill and the chicken with grapeseed oil. Season chicken with salt.
Grill until skin is golden brown and crispy, about 6 minutes.
Flip over and lay in same grill pan over herbs.
Finish in the oven for 8 minutes.
Let rest for 20 minutes.
Carve and enjoy!
Recipe: Grilled potato puree
- 1.5 lbs yellow fin potatoes, peeled and cut into 1 inch pieces
- 2 cups chicken bouillion/broth
- 3/4 cup cold water
- 8 ramp bottoms, whites only, sliced thinly
- 2T butter
- Sea salt to taste
- White soy sauce to taste
Grill half of the potatoes until golden brown.
Melt the butter in a pot large enough to fit all of the ingredients.
Add all of the potatoes and season with a pinch of sea salt. Add the ramps. Sweat over med low heat for about 2 minutes.
Addthe liquid, season with white soy, and cook at a low simmer until potatoes are very tender.
Separate the solids from the liquid.
Pass the solids through a tamis then mix gently with just enough liquid that you achieve the desired texture. I prefer a very smooth and not too heavy texture. They key is only mix/blend very quickly so as not to develop the starches. Otherwise you will get a gummy texture.
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