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indirect medium
1 whole chicken, about 4 pounds
2 teaspoons extra virgin olive oil
1 can (12 ounces) beer or fruit juice, at room
temperature
2 tablespoons seasoning of choice
Preheat grill for 15 minutes.
Remove and discard the neck and giblets and any
excess fat from the chicken. Rinse the chicken,
inside and out, and pat dry with a paper towel. Lightly
rub the chicken all over with the oil. Season the
chicken inside and out with the rub (reserve about
1 teaspoon). Tuck the tips of the wings behind the
chicken’s back.
Rinse the can, then open and pour out about half
the contents. Put about 1 teaspoon of seasoning
into the can. Place can into the center of the Poultry
Roaster and slide the chicken cavity over the can,
positioning the legs between the two metal bars in the
front for stability.
Place the Poultry Roaster on a cookie sheet or
large drip pan and transfer to the grill. Wearing two
protective barbecue mitts, place the chicken in the
center of the grill and close the lid. Grill over indirect
medium heat until the juices run clear and the internal
temperature registers 170 degrees Fahrenheit in the
breast and 180 degree Fahrenheit in the thickest part
of the thigh, 1-1/4 to 1-1/2 hours.
Wearing two protective barbecue mitts, carefully
remove the Poultry Roaster from the grill. It is
recommended to place it on a cookie sheet or large
drip pan for easy transfer. Let the chicken rest for
about 10 minutes before lifting it from the can and
cutting into serving pieces.
Serve warm.
Makes 4 servings
1) Seleccione el recipiente de líquido que
desee para colocar el adobo o líquido para
marinar. Atención: Asegúrese de que el
recipiente pueda soportar el calor generado
por el asador. El recipiente no debería ser
más grande que una lata de refresco o de
cerveza. No olvide añadir sus especias
favoritas al adobo.
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2)
Coloque la carne encima de la lata.
Asegúrese de que la carne no pueda caerse
.
3) Coloque el soporte rustidor de pollos en la
parrilla de cocción. Asegúrese de que haya
una separación mínima de 1" (2,5 cm) entre
la carne y la tapa. Cierre la tapa.
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