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Drunken Tangerine Chicken

David HendersonDavid Henderson Posts: 2
edited November -1 in Poultry
<h4>Ingredients</h4><TABLE style='recipe_ingredients'>
<TR><TD><SPAN class='recipe_quantity'>• 2</SPAN> <SPAN class='recipe_unit'>Cup</SPAN> <SPAN class='recipe_ingredient'>water</SPAN></TD><TD><SPAN class='recipe_quantity'>• 1</SPAN> <SPAN class='recipe_unit'></SPAN> <SPAN class='recipe_ingredient'>3 to 4 lb chicken</SPAN></TD></TR>
<TR><TD><SPAN class='recipe_quantity'>• 2</SPAN> <SPAN class='recipe_unit'>Cup</SPAN> <SPAN class='recipe_ingredient'>white or blush wine</SPAN></TD><TD><SPAN class='recipe_quantity'>• 1</SPAN> <SPAN class='recipe_unit'>Tbs</SPAN> <SPAN class='recipe_ingredient'>lemon pepper</SPAN></TD></TR>
<TR><TD><SPAN class='recipe_quantity'>• &#189</SPAN> <SPAN class='recipe_unit'>Cup</SPAN> <SPAN class='recipe_ingredient'>kosher salt</SPAN></TD><TD><SPAN class='recipe_quantity'>• 1</SPAN> <SPAN class='recipe_unit'>Tbs</SPAN> <SPAN class='recipe_ingredient'>seasoned salt</SPAN></TD></TR>
<TR><TD><SPAN class='recipe_quantity'>• &#189</SPAN> <SPAN class='recipe_unit'>Cup</SPAN> <SPAN class='recipe_ingredient'>brown sugar</SPAN></TD><TD><SPAN class='recipe_quantity'>• 1</SPAN> <SPAN class='recipe_unit'>Tbs</SPAN> <SPAN class='recipe_ingredient'>black pepper</SPAN></TD></TR>
<TR><TD><SPAN class='recipe_quantity'>• 1</SPAN> <SPAN class='recipe_unit'>Tbs</SPAN> <SPAN class='recipe_ingredient'>lemon pepper</SPAN></TD><TD><SPAN class='recipe_quantity'>• &#189</SPAN> <SPAN class='recipe_unit'>Tbs</SPAN> <SPAN class='recipe_ingredient'>garlic powder</SPAN></TD></TR>
<TR><TD><SPAN class='recipe_quantity'>• 1</SPAN> <SPAN class='recipe_unit'></SPAN> <SPAN class='recipe_ingredient'>lemon-juice of one lemon</SPAN></TD><TD><SPAN class='recipe_quantity'>• 1</SPAN> <SPAN class='recipe_unit'>Cup</SPAN> <SPAN class='recipe_ingredient'>white or blush wine</SPAN></TD></TR>
<TR><TD><SPAN class='recipe_quantity'>• 3-4</SPAN> <SPAN class='recipe_unit'></SPAN> <SPAN class='recipe_ingredient'>tangerines-sectioned or quartered</SPAN></TD></TR>
<TR><TD><SPAN class='recipe_quantity'>• 2</SPAN> <SPAN class='recipe_unit'></SPAN> <SPAN class='recipe_ingredient'>medium to large vidalia or sweet onions-sectioned or quartered</SPAN></TD></TR>
</TABLE>
<h4>Instructions</h4>Bring water/wine to boil and then add salt,sugar, pepper and mix until disolved. Then allow to cool down and then chill in refrigerator. Then add juice from lemons and tangerines.<p>3-4 pound fryer or roasting chicken.<p>Place 1 chicken into 1 gallon zip lock freezer bag. Fill bag with brine mixture. Marinate in the refrigerator for at least 8 hours. Upon removing chicken from refrigerator, drain the brine from bag and rewrap chicken in foil or plastic wrap and place back into refrigerator for around 6 hours.
<p>Mix the following spices together to make a dry rub.
1 tbl sp seasoning salt.
1 tbl sp black pepper
1 tbl sp lemon pepper
&#189 tbl sp garlic powder<p>Remove chicken from refrigerator and plastic wrap and place on plate or pan. Season chicken all over outside with dry rub. Place quartered onions and tangerines into body cavity of chicken.
1 cup white or blush wine<p>Heat BGE to 350 degrees using whatever cooking procedures you desire. Place chicken in a roaster pan or on a beer can containing 1 cup of white wine in a roaster and cook for 1 &#189 to 2 hours. After cooking place a foil tent over chicken for approx 15 minutes.<p><h4>Notes</h4><p><b>Number of Servings:</b> </p><p><b>Time to Prepare:</b> </p>
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