Kyleen’s Smokey Chicken
Kyleen had no intentions of getting an octopus tattoo until she saw a BBC science report that showed an octopus using coco-nut shells for armor. “It turns out that octopi are extremely intel-ligent. I liked the idea of ‘looks can be deceiving.’ The octopus is goofy yet elegant, creepy yet beautiful, acts doofy, but is extremely intelligent. ”
She also notes that “if you’re a World Cup fan, I am sure you were watching the antics of Paul the Octopus… and how this year he had picked 100% of the winners up until Germany was out.”
Kyleen, a native Californian, is busy substitute teaching, coaching cheer, and working at a small breakfast place. She shares with us her Smoky Chicken recipe.
Smoky Chicken Recipe
Ingredients
• 1 3-4 lb. Whole Chicken
Spice Rub
• 1 tsp. Garlic Powder
• 1-2 tsp. Chili Powder
• 1 T. Pimenton
• 1T. Borwn Sugar
• 2 tsp. Kosher Salt
• ½ tsp. Black Pepper
• Extra Virgin Olive Oil
Directions
1. Preheat oven to 375°F. A higher temperature will burn the sugar in the rub.
2. Combine all of the ingredients for the spice rub except for the olive oil. Drizzle in enough olive oil to make a thin paste. It should have the consistancy of pesto.
3. Discard the chicken’s innards and pat chicken dry.
4. Season the cavity with salt and pepper. Rub about a ½ tablespoon of the spice rub mixture inside of the cavity.
5. Gently and generously rub the rest of the spice rub mixture all over the skin making sure that all of the crevices are covered. Seperate the skin on the breast and add a little bit of the rub under the skin as well.
6. Truss bird with butcher’s twine.
7. Place the chicken, breast side down, in a roasting pan and roast for 40 minutes.
8. Turn chicken over so that the breast meat faces up. Roast until the internal temperature of the breast meat reaches 165°F* and the internal temperature of the thigh meat reaches about 175°F (around 30-40 minutes or so depending upon the chicken’s weight). The juices should run clear.
9. Place chicken on a platter and tent with aluminum foil. Let the chicken rest for 15 minutes before carving.
*New Federal guidelines state that the internal minimum cooking temperature of chicken is 165°F. http://www.fsis.usda.gov/fact_sheets/Chicken_Food_Safety_Focus/index.asp
