The Paleo Diet continues…This weekend I whipped up a delicious garlic ginger roast chicken, served with buttered golden beets and some coconut creamed cauliflower. Click on the photo for the step by step process.
I started out with a nice plump 8 pound Purdue roaster.
I used a very simple brine, 1/2 cup of sea salt and 1/4 cup of honey in 6 cups of water.
Mixed it up well with a whisk
The bird went into a 2 gallon Ziploc bag,
Poured in the brine and squeezed out all the air before zipping it up
Surrounded with ice to bring the temperature down quickly then into the refrigerator overnight.
The next morning I took it out, rinsed it off and patted it dry.
For the marinade, I used 2 garlic cloves (minced), about a 1″ piece of fresh ginger (also minced), The juice of half a lemon, 1/4 cup of extra virgin olive oil, 1/2 tablespoon each of rosemary and thyme and 1/2 teaspoon each of sea salt and black pepper, all mixed up in a food processor.
I made sure the marinade got well under the skin, front
Ready for the smoker
Got the Stumps Baby running at 275 degrees with some Royal Oak lump charcoal and a few chunks of cherry wood.
Into the smoker, with the probe of my new Thermoworks Chef Alarm in the thigh and the probe from my BBQ guru in the breast. I was shooting for 180 in the thigh and 160 in the breast.
At 178 in the thigh and 161 in the breast I took it out to rest.
This was one of the tastiest and moistest birds I’ve ever had. I served it with golden beets that I roasted for an hour at 375 then sliced and covered with ghee (clarified butter) and black pepper in a casserole dish and put back in the oven for about 15 minutes. The cauliflower I boiled until soft then creamed with coconut butter, ghee, salt and pepper. I’m really enjoying this Paleo Diet!