The Smokey Clucker: A real coop de gras

May 14, 2012 by John Brown

The ubiquitous chicken. It’s probably the most overused and abused protein in the civilized world and yet – when prepared with a little imagination – that little feathered critter can be transformed into a culinary lip smacker.

Chicken is the Rodney Dangerfield of meats: it gets no respect. Yet it is one of the world’s most versatile foods, and can be cooked in a mind-boggling number of ways.
And with a little creativity, the bird can be married to a wide variety of both white and red wines.

However, cooking the meat of the chicken in a minimalist manner with token spices (say salt and pepper) can result in a dish that is best paired with tepid water. Regularly consuming chicken prepared this way may cause you to start watching C-Span’s coverage of Congressional proceedings for hours each day.

Do not fear loyal Wineaux’s! As you know from regularly reading my wine stained words, I have an affinity for outdoor cooking and an addiction to smokey and spicy foods. The recipe I am going to impart to you today will have you clucking for joy.

We’ll start with a whole fryer which is a relatively small and young chicken. I recommend you ask the butcher to remove the backbone of the fryer so it will be able to better absorb the brine, accommodate the special rub and cook quickly. Here goes.

The Smokey Clucker

The Brine

1 three to four pound chicken (fryer) with the backbone removed
1 plastic gallon bag
1 quart of water
8 ounces of dry white wine such as sauvignon blanc
6 cloves of garlic chopped finely
1 third cup of Kosher salt
3 tablespoons of dark brown sugar

The Rub

1 tablespoon of smoked paprika
1 teaspoon of ground cayenne pepper
1 teaspoon of freshly ground black pepper
3 tablespoons of chopped garlic
1 teaspoon of Kosher salt
1 teaspoon of chili powder
1 teaspoon of ground cumin
2 ounces of canola oil
1 tablespoon of dark brown sugar

Put everything but the chicken in the plastic bag and stir to mix the contents
Place the chicken into the bag, seal and put in refrigerator for 2 to 3 hours
Remove the chicken from the plastic bag, pat dry and lay it on a cutting board
Add the contents of the rub in a bowl and mix together making a paste
Rub the paste all over chicken and placing some under breast and leg quarter skin
Make a charcoal fire and spread coals to either side of grill for indirect cooking
Or, heat one side of a gas grill so chicken can be cooked indirect
Place the chicken so it lays spread (eagle?) on the grill but not over the coals
Cover the grill and cook 45 to 50 minutes
Allow the chicken to rest for 15 minutes, cut in pieces and serve

And while the usual accompaniment to chicken is white wine, the recipe above requires a red. Here are two choices for your consideration that will leave you smiling.

2007 Terra d’oro Amador County Zinfandel ($18) I admit my fondness for Amador County zinfandel and this one has what I love most about wines grown in that hot and dry area two hours east of Napa. Rustic and earthy, the aroma is a combination of teaberry mint and chocolate while the blackberry and cola flavors make this a great match to spicy, smoky foods.

2010 Concannon Selected Vineyards Petite Sirah ($12) – This blend of Central Coast vineyards’ petite sirah is full-bodied with a flavor profile of plums and black cherries. Nicely balanced and rich, this has an excellent value to quality quotient and is a tasty pairing with the chicken dish.

One Response to “The Smokey Clucker: A real coop de gras”

  1. Paula says:

    Sounds yummy, I think I’ll try this recipe at the beach next week. My family wil love it, I’m sure.

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