Suckling Chicken

[Shaun R]

Last night my Wife and I decided to try this recipe, So I changed it up a little and here it is.

The rub: Olive oil, fresh ground pepper, parsley, thyme or rosmary (you decide),lemon zest and garlic.

Trussed and roasting. Punch a few holes in the bottom to let out the unwanted juices like blood.



Next I quartered the bird and added the stuffing on top. Then returned it to the WSM in a pan to let it bake and melt the cheese.

The stuffing: Olive oil, fresh ground pepper, parsley, thyme or rosmary (you decide),lemon zest, garlic, shallots, pecorino (or whatever cheese you like) and diced artichoke hearts.



And Plated with a little grilled asparagus.



It was really great and a change from what I normally cook. I can think of a few other variation for this I plan to try.

 

[Wolgast]

WoW that looks great!

Never done chicken like this before but now i just have to try.

Thx for sharing Shaun!

 

[Glenn W]

Great job and interesting cook, all looks very good!

 

[John Solak]

Looks good. How did you like it?

 

[Don Cash]

That looks gooooood!!! I bet it was delicious.

 

[Bill S.]

Well that's different. Looks delicious.

 

[Jim Lampe]

Great Lookin' Bird!!

 

[Jeff_B]

Great looking chicken Shaun!

 

[Charles Howse]

Looks great, but I just can't resist...

Chickens suckle??

 

[Shaun R]

Thanks for the replies. I just finished the other half a few minutes ago. It was great, but to many shallots. I plan to do this again, but I plan to tweak the recipe a little more based on this expierience. I loved the artichoke and cheese in it. Next time rosemary instead of parsley, and no shallots. They were too overpowering with the garlic. By the way I butterflied the bird which made it really easy to fill the cavity and then twine. You can also try this on a small scale with chicken parts or breasts.

 

[j biesinger]

I'm not familiar with suckling chicken, care to elaborate?

Looks great, btw.