Roast Garlic Chicken al Fresco
Nothing tastes better than food prepared on an open fire
Nothing tastes better than food prepared on an open fire
- Carbohydrate 12.299773379875 g
- Cholesterol 0 mg
- Fat 0.123584141625 g
- Fiber 2.11025401699887 g
- Protein 1.50163073425 g
- Saturated Fat 0.027980002025 g
- Serving Size 1 1 Serving (144g)
- Sodium 6980.687192775 mg
- Sugar 10.1895193628761 g
- Trans Fat 0.0434390687875 g
- Calories 51 calories
Step-by-step
- Place the chicken in a large bowl with an adequate lid
- Add enough water to cover the chicken
- Place orange and lemon slices into the water along with the 1/2 cup of table salt
- Refrigerate overnight
- About 4 hours before you are going to eat, start about 30 (or more) pieces of charcoal in a fire pit
- While waiting for the charcoals to become hot, remove the chicken from the brine and rinse well
- Pat dry with paper towels
- Place the cleaned garlic cloves, sprigs of rosemary and the fresh time into the cavity of the chicken
- Using kitchen string, tie the legs and wings closely to the chicken
- This will allow the chicken to cook evenly
- Pour the peanut oil into a #16 cast iron dutch oven with a lipped lid
- Add the baby new potatoes, rolling them around a bit to distribute some of the oil onto them
- Push the potatoes off to the sides of the pan and add the prepared chicken
- Cut the growing ends off the whole garlic cloves and arrange them around the chicken, bottoms-down, with the potatoes
- Do not remove the skins from the whole cloves
- Drizzle a little more peanut oil on the garlic heads
- I cover the entire chicken with more sprigs of rosemary and thyme, but this is not necessary
- Place the lid on the pan
- After the coals are ready, prepare a bed of 15-20 coals in a single layer on the ground, making sure they are in the basic shape and size of the cast iron pan
- Place the pan on the coals
- Insert a digital or oven-safe thermometer into the thickest point on the chicken
- Place the lid on the pan an cover with the remaining hot coals
- When the temperature of the chicken reaches 180 degrees F, carefully remove the pan from the charcoal, sweeping the spent charcoal from the lid, as well
- If you do this carefully, the ashes will not fall into the pan with the chicken
- Place the cooked chicken on a platter and allow to rest for about 20 minutes before carving
"As a housewife, I cook most of my meals at home. It's not always easy to find the time to prepare a delicious and healthy meal, but I've found that cooking over an open fire is a great way to simplify the process. Cooking over an open fire allows me to cook delicious meals without having to spend a lot of time in the kitchen. I recently tried making roast garlic chicken al fresco, and it was a huge success! The chicken was juicy and flavorful, and the garlic added a delicious depth of flavor. Best of all, the recipe was incredibly easy to follow. I simply followed the instructions in the recipe, and the chicken turned out perfectly. Cooking over an open fire is a great way to connect with nature and enjoy a delicious meal with your friends and family."
