Serves: 5
Admittedly, for the majority of people, poultry isn't the most fascinating topic. We, however, feel differently. Just think of the personalities involved.
Consider, if you will, the lowly chicken. Let's face it, chicken can't get no respect. In the vernacular, a comparison to a chicken is an insult of pure dismissal. And rather than being esteemed by the masses it sustains, chicken is relegated to the mundane. If you don't quite know how to describe another food, what do you say? "It tastes just like chicken."
But no meat works harder at pleasing the palate. Chicken is, above all, selfless. It gladly takes on whatever flavor you care to achieve (or simply resort to). You can dress it up or down, stuff it with exotic mushrooms, or just slather it with barbecue sauce.
Is it fair, then, that turkey gets so much fanfare and attention? Once or twice a year the vainglorious turkey struts across the table and, for whatever reason (perhaps its impressive size or its Mayflower connections), everyone makes a fuss. Oooo, it's tuuurkey! Maybe the fact that it doesn't show up as often is why we appreciate it more. We look for ways to add it to our repertoire--a cutlet here, a ground pound there. Please, please, the nation cries, more turkey!
And then there's the precocious debutante of the poultry world, the Cornish game hen, which nowadays is neither Cornish nor game. But that doesn't stop these farm-raised local beauties from being invited to dinner parties and special gatherings, usually escorted by a handsome rice pilaf or a charming stuffing. They may be petite, but they deliver the flavor with an almost masculine gusto. Real party gals, if you ask us.
But whether your taste buds, your budget, or the occasion drives you, you can do no wrong preparing any of these birds on the grill. The only thing you need to remember is to let the grill do the work.
Now, we know a lot of folks have been led to believe that they need to fuss with their food to make it a legitimate grilling experience. The way some people flip those poor chicken pieces left, then right, then chase them around the grill, you'd think they were going for the Stanley Cup! But please, if you're a full-contact griller (and you know who you are), play with the fire, not your food. Get the Scout stuff out of your system building a charcoal pyre and setting up the coals, and leave the food alone! One flip should do it. Every additional time you lift the lid to poke or prod, you'll have to increase your grilling time to compensate for the heat loss (if you don't think you're losing heat, check your grill thermometer). If you're just the nervous type, keep a yoyo by your grill or practice synchronized tong twirling. Your dinner will thank you for it. Especially if you're dining on poultry.
Oh, we know people only pester poultry because they have a legitimate fear of undercooking it (a health hazard) or overcooking it (which you end up doing when you fuss so much that you finally give up and just let it sit there…a bit too long). But the fact is, poultry seems to thrive on independence. Whole turkey, for example, should be checked hourly and no more. That's about how often you need to check for even browning and replenish charcoal, if you're not gas grilling. But as for turkey breasts, whole chickens, and game hens, the general rule is to leave them be for the cooking time. If you want to crisp up the skin, you can do so over Direct heat during the last 5 to 10 minutes of grilling. If you don't flip out (literally), your poultry will come out juicy and moist.
This chapter has lots of clues and tips on how to get the upper wing on poultry on the grill. The recipes feature a wide range of flavors and techniques that celebrate the diversity of the birds and the cuisines that feature them. And there's enough material here to make dinner tasty and fun for any crowd, big or small. Let your imagination take flight!
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This *Poultry recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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