Viking Range vcqs001ss 用户指南
Notes:
22
Poultry
Royal Chicken (a.k.a. Chicken on a Throne)
This whimsical recipe has become a grill-fanatic classic. You can grill the chicken “on the throne,”
with a can of spice-infused beer inside the cavity and the legs pulled forward forming a natural
tripod, or you can use one of the many vertical “beer-can chicken” roasters now on the market.
with a can of spice-infused beer inside the cavity and the legs pulled forward forming a natural
tripod, or you can use one of the many vertical “beer-can chicken” roasters now on the market.
This recipe uses a traditional barbecue rub, but you can vary the recipe by using your favorite
chicken seasonings. Cavander’s Greek seasoning, or Adobo or Badia Hispanic seasonings also
are delicious in place of the barbecue rub. Wood chips are optional here, adding extra smoky
flavor if you choose to use them.
chicken seasonings. Cavander’s Greek seasoning, or Adobo or Badia Hispanic seasonings also
are delicious in place of the barbecue rub. Wood chips are optional here, adding extra smoky
flavor if you choose to use them.
Extra Gear A Vertical Roaster can be used to stabilize your Royal Chicken during cook-
ing.
ing.
1 handful mesquite or hickory chunks, optional
Water, optional
1 whole chicken, about 3 pounds
1 12-ounce can beer (your favorite)
1 tablespoon brown sugar
1 tablespoon sea or kosher salt
1 tablespoon ground black pepper
1 tablespoon paprika
1/2 teaspoon cayenne
1/2 teaspoon granulated garlic or garlic powder
Water, optional
1 whole chicken, about 3 pounds
1 12-ounce can beer (your favorite)
1 tablespoon brown sugar
1 tablespoon sea or kosher salt
1 tablespoon ground black pepper
1 tablespoon paprika
1/2 teaspoon cayenne
1/2 teaspoon granulated garlic or garlic powder
If using wood chunks, place in a bowl, cover with water and set aside.
Preheat C
4
to 200 to 250ºF
While C
4
heats up, make the rub by combining the sugar, salt, pepper, paprika, cayenne and
garlic powder in a small bowl.
Remove the pouch of giblets from inside the chicken, wash the chicken inside and out and
dry with paper towels. Cut away any excess fat on the chicken. Sprinkle 1 heaping table-
spoon of the rub into the cavity of the chicken. Rub in well. Sprinkle 1 heaping table-
spoon of the rub on the skin of the chicken, massaging in well. Open the beer and use
the pointed end of a church key-style can opener to make several more holes in the top
of the can. Spoon the remaining rub into the beer. Insert the open beer can into the
cavity of the chicken, keeping chicken upright. Tuck the wings around the back of the
chicken.
dry with paper towels. Cut away any excess fat on the chicken. Sprinkle 1 heaping table-
spoon of the rub into the cavity of the chicken. Rub in well. Sprinkle 1 heaping table-
spoon of the rub on the skin of the chicken, massaging in well. Open the beer and use
the pointed end of a church key-style can opener to make several more holes in the top
of the can. Spoon the remaining rub into the beer. Insert the open beer can into the
cavity of the chicken, keeping chicken upright. Tuck the wings around the back of the
chicken.
Open C
4
dome, sprinkle some of the wood chips, if using, over the hot coals, and return
the rack to the C
4
. Place the bird in upright position in the center of the grill, pulling the
legs forward to create a tripod. Close the dome, close the top damper completely and
close the bottom damper halfway to maintain a temperature between 200 and 250ºF.
Check internal temperature of the chicken after 1 1/2 hours. Chicken is ready to remove
from the C
close the bottom damper halfway to maintain a temperature between 200 and 250ºF.
Check internal temperature of the chicken after 1 1/2 hours. Chicken is ready to remove
from the C
4
when the internal temperature measures 175ºF with an instant-read or dig-
ital meat thermometer. Close dome and continue cooking, checking temperature every
15 minutes, until desired internal temperature is reached.
15 minutes, until desired internal temperature is reached.
Makes 4 servings
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