Cilantro & Sake Roast Chicken
|Frying chicken||4 Pound|
|Chopped celery leaves||1 Cup (16 tbs)|
|Chopped cilantro||1 Cup (16 tbs)|
|Rosemary sprigs||8 (Each About 2 Inches Long)|
|Sake||1⁄2 Cup (8 tbs)|
Remove chicken neck and giblets; reserve for other uses, if desired.
Discard lumps of fat.
Rinse chicken inside and out; pat dry.
Sprinkle both cavities with pepper.
In a bowl, combine celery leaves, cilantro, rosemary, and 1/4 cup of the sake.
Stuff mixture into body cavity of chicken; then secure skin over both cavities with small metal skewers.
Bend wings akimbo.
Cover and refrigerate for 1 hour.
Barbecue chicken by indirect heat placing chicken, breast down, on grill directly above drip pan.
Cover barbecue and adjust dampers as necessary to maintain an even heat.
Cook for 30 minutes; then turn chicken over.
Continue to cook, brushing several times with remaining 1/4 cup sake, until a meat thermometer inserted in thickest part of thigh (not touching bone) registers 185 F or until meat near thighbone is no longer pink (cut to test) 30 to 45 more minutes.
Remove chicken from barbecue; discard stuffing, then transfer chicken to a platter.
Pass pan drippings to spoon over individual portions.