Method of Cooking Whole Chickens Under a Bucket! - Juicy grilled chicken recipe in the village

Cooking whole chickens under a bucket, sometimes known as "chicken under a brick" or "chicken under a bucket," is a method that can be used to cook a whole chicken while keeping it juicy and tender. This method involves using an inverted bucket or a similar heavy, heat-resistant container to cover the chicken as it cooks. The weight of the bucket helps press the chicken, and the enclosed environment allows it to cook evenly. Here's a recipe you can try:
Ingredients:
1 whole chicken (about 3-4 lbs), cleaned and patted dry
Salt and pepper, to taste
1 tablespoon olive oil or vegetable oil
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried herbs (such as rosemary, thyme, or oregano)
Equipment:
Heavy-duty grill or open fire pit
Heat-resistant bucket or similar container (such as a metal bowl or pot)
Heavy heat-resistant object (such as a cast iron skillet or bricks) to weigh down the bucket
Instructions:
Prepare the Chicken:
Season the whole chicken generously with salt and pepper.
Mix the olive oil, paprika, garlic powder, onion powder, and dried herbs in a small bowl.
Rub the mixture all over the chicken, including inside the cavity, to coat it evenly.
Preheat the Grill:
Preheat your grill to medium-high heat.
Ensure the grill grates are clean and lightly oiled to prevent sticking.
Place the Chicken on the Grill:
Place the chicken on the grill, breast side up.
Position the chicken in the center of the grill.
Cover with the Bucket:
Place the heat-resistant bucket over the chicken, ensuring it covers the whole bird.
If desired, place a heavy object (like a cast iron skillet or bricks) on top of the bucket to add weight.
Cook the Chicken:
Let the chicken cook for about 45 minutes to an hour.
Check the chicken occasionally to ensure it doesn't burn. Adjust the heat as necessary.
Check for Doneness:
Use a meat thermometer to check the internal temperature of the chicken. The thickest part of the thigh should read 165°F (74°C) for the chicken to be safe to eat.
If the chicken is not yet done, continue cooking and check again after a few minutes.
Rest and Serve:
Once the chicken reaches the correct temperature, remove it from the grill.
Let the chicken rest for about 10 minutes before carving and serving.
Enjoy your juicy grilled chicken cooked under a bucket! This method helps keep the chicken moist and flavorful while achieving a crispy skin.
#chicken #grill #peasant

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