After a challenging April, May is giving us gorgeous, warm weather which means…IT’S GRILLING SEASON!! I can’t wait to start inviting family and friends over, firing up the grill and grilling some wood fire chicken under bricks. Grilling chicken under bricks is a really great way to get that nice crispy skin. It also weights the chicken down giving it those gorgeous grill marks.
The trick to a moist and flavorful chicken is to rub a compound butter over and under the skin. I like to use a compound butter made with fresh sage, thyme, and rosemary.
Using your fingers gently lift the skin away from the meat and rub the butter over the flesh. Let the skin drop back over the meat and rub the butter over the skin.
Wrap two red bricks in a heavy foil and place the chicken on the grill and place the bricks on top of the chicken.
Grill on a slow low heat for two hours. Just look at that gorgeous meat!
In the last 30 minutes of grilling make the sides. I like to serve roasted carrots and a parsnip puree. Preheat the oven to 400°F. Wash and peel a bunch of carrots. Cut into silvered slices. Toss them in a bowl with 1 – 2 tablespoons of olive and salt and pepper to taste.
Transfer to a baking sheet in a single layer. Roast for 20 minutes.
Meanwhile, in a medium saucepan bring 1 pound of peeled and sliced parsnips, 1 peeled and sliced russet potato, 2 slivered garlic cloves, 1 cup heavy cream, and 2 tablespoons of butter to a boil.
Reduce heat, cover and simmer until root vegetables are soft, about 12 minutes. Uncover and cook until liquid is reduced by half, 5 minutes. Season with salt and pepper to taste. Place in a food processor and pulse until smooth.
Remove the carrots from the oven and toss with a tablespoon of parsley.
Toss any leftover compound butter into a small pan and simmer until reduced to half. Swirl around plate and center food. Serve immediately.
So Good! – Ella