Free Recipe California Contemporary Grilled Roaster

Recipe Type: Free Recipes

Recipe Preparation: cook

Cooking Ingredients for California Contemporary Grilled Roaster Recipe

=== FOR CHICKEN ===
1 Fresh roasting chicken -; (5
-to 7 lbs)
(such as a Perdue Oven
-Stuffer)
1 tb Asian chili-garlic paste -;
-(to 2 tbspns)
1/2 ts Pumpkin pie spice
2 tb Prepared salad dressing made
-with
Champagne vinegar or white
-wine vinegar
Salt
Ground pepper
1 Orange; halved, (optional)
=== FOR GRILLED VEGETABLES
-===
1 tb Asian chili-garlic paste
2 tb Prepared salad dressing made
-with
Champagne vinegar or white
-wine vinegar
1 Red bell pepper
1 Yellow bell pepper
2 md Onions
1 sm Zucchini
Salt
Ground pepper

California Contemporary Grilled Roaster Preparation

To prepare chicken: Preheat charcoal or gas grill for indirect cooking. If using a gas grill, follow manufacturer”s directions. If using a covered charcoal grill, open all vents and prepare coals at least 30 minutes before grilling. When coals are medium-hot (you can hold your hand over them 3 to 4 seconds) and covered with gray ash, place drip pan in center in bottom of grill. Arrange 20 to 25 hot coals at either end of drip pan. Remove giblets and rinse chicken inside and out; pat chicken dry. Save giblets for another use. In small bowl, combine chili-garlic paste, pumpkin pie spice and salad dressing. Rub bird inside and out with mixture. Season with salt and pepper to taste, being careful not to rub seasonings on chicken”s pop-up thermometer. Place orange halves in cavity. Place roaster, breast-side up, on grill over drip pan. Add more coals to the grill as needed to maintain constant heat. Grill 2 to 2 1/2 hours until thermometer pops up and juices run clear when thigh is pierced. A meat thermometer inserted in thickest part of thigh should register 180 degrees. Remove and discard pop-up thermometer before carving. When chicken is almost cooked through, prepare vegetables: In large bowl, combine chili-garlic paste and salad dressing. Seed bell peppers; cut into wide strips. Peel and quarter onions. Trim zucchini; slice lengthwise into 1/4-inch thick slices. Add vegetables to bowl; toss to coat with chili-garlic mixture. During last 10 minutes of grilling time for roaster, drain vegetables and place on grill rack; grill until done. Yield: 4 servings. Recipe Source: St. Louis Post-Dispatch – 10-05-1998 Recipe from Perdue Farms Formatted for MasterCook by Susan Wolfe – vwmv81a@prodigy.com Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 4

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