Roasting Chicken on the Grill

Even though tonight was a night we had agreed on quick and easy takeout dinner, there was going to be a loaf of fresh bread from Flour Water Salt Yeast. That seemed like a tragic oversight, but it's hot here.

The oven was already going to be taken up with bread, and leaving it on for more than an hour would heat the house to unacceptable levels. We had to make something on the grill to go with the fresh bread.

So I did some quick Googling and pretty quickly settled on roasting a chicken on the grill. The recipe seemed simple enough, and though it included a step that chilled me a little, I knew that the payoff would likely be worth it.

So, the spine of the chicken was cut out with kitchen shears:

God, the noises this made as it happened. It's almost enough to make a girl go back to being a vegetarian. But only almost.

It was still raw at this point, but it smelled delicious!

So, not long after I took this picture, we discovered that the tank was out of propane, so we had to finish ALL of dinner in the oven after all.  Not ideal, but better than wasting a free-range chicken and running to Panda Express for an emergency dinner.

All in all, I'm really pleased with how this chicken turned out, and I will definitely try it again as soon as I get the propane tank swapped out.

Also, the bread was amazing. If you've got a chance to pick up that book, you should.