The Chew: Time Machine Week
It is Time Machine Week on The Chew, so Michael Symon took a Delorean back to the year 1845, where he showed us all how to make Chicken on a String. It used to be cooked over a fire, so Michael tried this at home.
Michael has a very nice house, and of course the kitchen is sprawling, even featuring an old fashioned stove. Chicken on a String cooks rotisserie style in front of an open flame.
The Chew: Michael Symon Chicken on a String Recipe Ingredients
You can use add type of root vegetables for this recipe, and it is a flavorful masterpiece when you do it just right. There is no right way to string your chicken, necessarily. But what’s important, according to Symon, is that it hangs correctly and cooks evenly.
To keep mess to a minimum, place a skillet of root vegetables beneath the chicken to catch the drippings. To be on the safe side, put some foil down as well. Michael hung his chicken from the ceiling. It sounds like a good idea, but be careful if you try it, and make sure the chicken is secured. Also, make sure to temp it before serving to be confident that’s it’s fully done.
- 1 whole Chicken
- 1 halved head Garlic
- 1 bunch Thyme
- 2 tbsp soft Unsalted Butter
- 1 halved Lemon
- 1 bunch Sage
- 1 bunch Rosemary
- Salt & Pepper
Michael Symon: The Chew Chicken on a String Recipe Directions
- Clean your chicken in advance of cooking by removing innards.
- Season chicken with salt and chill overnight.
- Let chicken sit at room temperature for about one hour.
- Build a fire outdoors (or in your indoor fireplace), near which you will cook the chicken on a string.
- Stuff chicken with garlic, herbs, and lemon.
- Add pepper to the chicken skin and massage with soft butter.
- Truss chicken, leaving plenty of string on the ends to hang it.
- Bring fire down to red embers.
- Hang chicken one foot away from the fire, cooking 60-90 minutes.
- It should occasionally spin on the string as it’s cooking.
- Chicken should be golden brown, with an internal temperature of 160 F.
- Cut chicken down and let rest before carving to serve.