Recipe courtesy of Jack McDavid
Roasted Whole Chicken with Peach Chutney; Grilled Wild Mushroom and Vegetable Salad
- Yield: 4 servings
- Total: 2 hr 40 min
- Prep: 1 hr 10 min
- Cook: 1 hr 30 min
Ingredients
To prepare the chicken:
3 1/2 to 4 pound chicken
1/2 teaspoon salt
1/2 teaspoon brown sugar
Pinch black pepper
1/2 teaspoon poultry seasoning
1/2 teaspoon chipotle powder
Peach Chutney:
2 cups firm peaches, peeled
1/2 cup sweet onion, minced
1 tablespoon ginger, peeled and minced
1/2 cup red pepper, diced
1/2 cup light brown sugar
2 tablespoons cider vinegar
1 teaspoon rosemary, minced
1 teaspoon curly parsley, minced
1/2 teaspoon jalapeno, minced
Grilled Wild Mushroom and Vegetable Salad:
2 plum tomatoes, halved
4 shiitake mushrooms, stems removed
2 portobello mushrooms, stems removed
2 ears corn, halved
8 asparagus spears, trimmed
1 red pepper, halved and seeded
1 yellow pepper, halved and seeded
1/4 teaspoon tarragon
1/4 cup apple cider vinegar
1/2 cup olive oil, extra virgin
1 tablespoon garlic, minced
Salt and pepper
Directions
- Wash the chicken and pat dry. Combine the seasonings and rub the chicken inside, outside and under the skin being careful not to break the skin. Place the chicken on a skewer and place on a rotisserie over a hickory wood fire. Turn on the motor and cook for 1 1/2 hours.
Peach Chutney:
- Place all of the ingredients in a heavy bottomed saucepan over medium heat and stir well to combine. Bring to a boil, stirring, and simmer for 25 to30 minutes until the chutney begins to thicken slightly and is syrupy. Remove the pan from the heat and let the chutney cool.
Grilled Wild Mushroom and Vegetable Salad:
- Blend tarragon, vinegar, oil, garlic, salt and pepper to make a marinade. Toss the vegetables with the marinade and allow to sit for 1 hour. Grill the portobellos for 10 minutes, and the other vegetables for 8 minutes, over medium heat, turning them once. Place the grilled vegetables on a tray. Place the roasted chicken over the vegetables and top with peach chutney.