I saw this rub rub recipe thumbing through a magazine and thought I would give it a try.
4# chicken, I applied sea salt and let it sit in the fridge for a couple of hours.
I used my mandolin to slice the veggies, all fingers are still in tack. Had a couple of old fashions during the cook.
I preheated the CI for about 20 minutes before throwing on the food.
I added some EVOO and chicken stock to the skillet them made a bed for the bird with the veggies.
30 minutes in.
Ready to pull off the grill.
All done.
This bird came out very juicy, the curry was not overpowering as I only put it on the outside skin. I like the idea of cooking the bird in the CI. The veggies were really tasty, I will be using this rub again just to make the veggies. Thanks for looking.
Topic: Curry Roasted Chicken (Read 689 times)
