RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1163
| View Recipe |
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| Recipe Name: |
Bob's Whole Bird Roasted on the Grill |
| Source: |
Robert Davis Frank |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2009-03-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
75.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.58
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Use juices in the bottom of your pan for sauce by placing in a small saucepan on the stove. Add 1/2 cup chicken broth, 1/4 cup white wine and 1 tsp of ground white pepper. Boil and reduce slightly or thicken with potato starch and water paste. Feel free to add 1 teaspoon any other herbs you like.
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Ingredients:
1 Teaspoon garlic powder
-1 fl oz oil, olive
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Directions:
Start grill using indirect method with charcoal on each side and an aluminum foil pan in the middle. Clean and dry chicken. Rub olive oil over inside and out. Mix herbs and sprinkle generously over all sides of chicken (inside and outside).
Cook covered on grill for 1 to 1 1/4 hour or until thigh runs clear juices. |
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| Nutrition per Serving: |
| Calories: |
965 |
Total Carbs: |
3.1 |
Net Carbs: |
2.6 |
| Cholesterol: |
328.0 |
Fat: |
67.3 |
Protein: |
88.17 |
| Fiber: |
0.54 |
Sodium: |
336.74 |
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