|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Anguillan Roast Chicken |
|
Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Anguillan Roast Chicken recipe on the web!!BRITISH WEST INDIES Advnace Preparation: 12 hours for marinating the chicken Special Equipment: 1 to 2 cups wood chips of choice, soaked for 1 hour in cold water to cover and drained Anguilla is a tiny island in the British West Indies, located a five-minute plane ride from St. Martin. Its long, low-lying profile inspired Columbus to call it Anguilla, which is the Spanish word for "eel." In keeping with the island’s small scale, barbecue grills here are made not from 50-gallon drums, but from empty propane tanks that are cut in half and propped up on spidery welded legs. The following recipe was inspired by a fine Anguillan cook, octogenarian Allyne Hazel Guichard, mother of the catering director of the stunning Cap Juluca resort. Allyne cooks her chicken Anguillan style, over sea grape wood. To achieve a similar smoke flavor, I like to toss a cup of soaked and drained apple, cherry, or maple wood chips on the coals. Smoke flavor, combined with a rum and scotch bonnet chilenbased marinade and hot sauce, conspire to make this one of the tastiest chicken preparations in the Caribbean. Serve with Bahamian Peas and Rice. _ chicken (3 1/2 to 4 pounds), cut into 8 pieces _ bunch scallion, both white and green parts, trimmed and coarsely chopped _ shallot, coarsely chopped _ clove garlic, coarsely chopped _ onion, small, coarsely chopped ___ to 2 scotch bonnet chiles, chopped (for a milder seasoning, seed the chiles) _ tsp salt, or more to taste _ tsp thyme, chopped fresh, or 1 teaspoon dried ___ tsp black pepper, freshly ground _ bay leaves, crumbled ___ c olive oil ___ c rum, preferably 151 proof Anguillan Barbecue Sauce (see recipe) 1. Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Place the chicken in a large nonreactive bowl. Combine the scallions, shallot, garlic, onion, chiles, 2 teaspoons salt, thyme, pepper, and bay leaves in a food processor and process to a paste. Add the oil and rum and process until blended and smooth. Taste for seasoning, adding salt as necessary; the mixture should be highly seasoned. Pour the marinade over the chicken in the bowl and turn the pieces to coat thoroughly. Cover and let marinate, in the refrigerator, for 12 hours. 2. Preheat the grill, using the two-tiered method. If using a charcoal grill, preheat to medium. If using a gas grill, place the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium. 3. When ready to cook, if using charcoal, toss the wood chips on the coals. Oil the grill grate. Remove the chicken from the marinade and place, skin side down, on the grate over the hotter section of the grill. The last 5 minutes, brush the chicken with a small amount of the barbecue sauce. 4. Transfer the chicken to a serving platter and serve with the sauce on the side. Reserve any leftover sauce for another use. Serves 4 Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Piri-Piri Chicken Beer Can Chicken Bahamian Grilled Chicken Chicken With Lemon Mustard Sauce / Yassa Brazilian Beer Chicken Balinese Grilled Chicken With Apple-Macadamia Chile Sauce Tandoori Chicken / Tandoori Murgh Buccaneer Chicken / Poulet Boucane'e Baxter Road Grilled Chicken Sea Captain's Chicken Tikka Anguillan Roast Chicken Anguillan Barbecue Sauce Grilled Chicken With Saffron / Joojeh Kebab Yakitori Palestinian Chicken Motevidean Chicken Breats / Pamplona de Pollo Bademiya's Justly Famous Chile-Coriander Chicken Afghan-Style Chicken / Murgh Thai Chicken Sates Served in Lettuce Leaves Malaysian Chicken Sates Sri Lankan Sates Schoolyard Chicken Sates Jakarta Chicken Sate / Sate' Ayam Turkey Pastrami Annatto-Spiced Grilled Turkey Grilled Game Hens With Moroccan Spices Afghan-Style Game Hens Afghan Grilled Quail Grilled Quail Santorini Spiced Grilled Quail Uzbekistani Quail Grilled in Grape Leaves Grilled Duck With Garlic and Ginger Cinnamon Cherry Sauce for Duck Orange Sauce for Duck Peking Duck Scallion Crepes Tuscan Grilled Pheasant Grilled Pheasant Legs |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
