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Rosemary-Garlic Chicken with White Wine
Direct/Medium
For the marinade:
4 large garlic cloves
1
⁄
2
cup fresh dill
1
⁄
4
cup fresh rosemary leaves
1
⁄
4
cup sour cream
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1
⁄
2
teaspoon freshly ground black pepper
1 whole chicken 3
1
⁄
2
to 4 pounds
1
⁄
2
cup dry white wine
To make the marinade: Put the garlic in the bowl of a food processor; process until minced. Add
the dill and rosemary; process until nely chopped. Add the sour cream, oil, salt and pepper;
process until well combined.
Remove the packet of giblets from the body cavity of the chicken and set aside for another use.
Remove and discard any excess fat from the body cavity of the chicken. Rinse the chicken under
cold water and pat dry with paper towels. Brush the marinade evenly over the outside of the
chicken. Place the chicken in a bowl, cover with plastic wrap, and refrigerate for at least 2 hours,
or as long as 12 hours.
Pour the wine into the Base Cup at the center of the Base. Place the Infuser over the Base Cup.
Hold the chicken with the opening of the body cavity at the bottom and lower the chicken onto
the Infuser. Place the Infusion Cap inside the neck cavity. Tuck the wing tips behind the chicken’s
neck.
Grill the chicken on the roaster over Direct Medium heat until the juices run clear and the
internal temperature in the thickest part of the thigh reaches 82 °C, 45 to 50 minutes. Transfer
the chicken and roaster to a work surface. Allow to rest for 5 to 10 minutes. Using oven mitts,
potholders, or tongs remove the Infusion Cap from the neck cavity and carefully lift the chicken
off the Infuser. Cut the chicken into pieces and serve warm.
Makes 2 to 4 servings.