What’s In The Bird’s Rear Now?

As I mentioned in my previous blog, I’m not a baked bean fan. It’s one of my food foibles, much to Hubby Bryan’s annoyance.  He has to gobble up all the beans he can at picnics and other summer get-togethers, because he knows he won’t get them at home.

So odds are we’re not going to try the Bean Butt Chicken recipe, but I might try this similar method involving artichokes, which we both like.

Artichoke Chicken

Heat gas or charcoal grill to medium heat and prepare for indirect heating method.

Rub, inside and out, one 4-pound chicken, which has been washed and dried, with 2 tablespoons of an herbed grilling rub, and rub the outside with 2 teaspoons extra virgin olive oil.

Open and drain one 14-ounce can artichoke quarters; add to the can 1 tablespoon fresh lemon juice, ¼ cup white wine and another 1 teaspoon of the rub mixture. Remove the label from the can and coat the outside with 1 teaspoon olive oil. Place can on a plate or sturdy baking sheet. Lower the chicken onto the can, inserting the can into the internal cavity of the chicken. Position the bird so the legs and can form a tripod holding the chicken upright.

Put the chicken and can on the grill away from the heat, cover the grill and cook until a thermometer inserted into the thickest part of the thigh registers about 170 degrees, about 1½ hours.

Transfer the chicken, still on the can, to a plate or tray, using tongs to hold the chicken and a spatula slipped under the can. Holding the can with tongs and gripping the chicken with a towel or silicon grill mitt, twist and lift the chicken off the can. Transfer to a carving board; let rest for about 10 minutes.

Carve the meat and serve with the artichoke hearts, drizzling any liquid left in the can over the carved chicken.