Chicken Whole Grilled With Wilted Arugula
Such a simple recipe relies on using a good quality chicken so stay away from those small, scrawny “fryers” and look for a good, meaty full-breasted bird.
1 bunch of rosemary sprigs
One 3 1/2-pound chicken, preferably free-range
Salt and freshly ground pepper
1 tablespoon olive oil
1 large bunch of arugula, large stems discarded
Here’s What To Do:
Season the chicken inside and out with a good amount of salt and pepper. Fold the wing tips under the back and tie the legs together. Set the chicken in the center of the grill, breast side up, that’s upside down in chicken talk. Top each pile of coals with half of the rosemary sprigs.
Cover the grill and cook the chicken without turning for about 50 minutes, or until an instant-read thermometer inserted in the thickest part of a thigh registers 160°. Transfer the chicken to a carving board, cover and let it rest for 10 minutes while you prepare the arugula.
Heat the oil in a large skillet. Add the arugula and stir over moderately high heat just until wilted, about 1 minute, then season with salt and pepper. Spread the arugula on a platter. Carve the chicken and arrange on the wilted arugula.
What Goes With What Wines Selections
Beringer “Private Reserve” ’07 Chardonnay Napa Valley (Chardonnay)
At the top of our price range but a really nice mostly because they have toned down the toasty oak component leaving excellent nutty, honeyed, buttery notes of orange marmalade and spice. It does tend to remind me of a Burgundian premier cru and may be as good with this months grilled shrimp as with the roasted chicken. R92 $25.99
Newton “Red Label” ’07 Chardonnay (Chardonnay)
The Chardonnay has both Napa and Sonoma fruit and shows a nice balance of warm and cool climate characteristics. The nose is a blend of citrus white flowers and a hint of mellow oak. There is lively acidity and a nice weightiness without being overly heavy. The oak is a nice complement to the fruit. R89 $15.99