Grill Roasted Chickens

“I’ll change you from a rooster to a hen with one shot!” Dolly Parton’s character in 9 to 5 movie

APL Spicy Grill Roasted Chicken 2

Spicy Grill Roasted Chicken with Grilled Asparagus Panzanella

Since we’ll be gone for a week with these additions I leave you with 4 recipes, two chickens on the grill and two great dishes made with leftover roasted chickens.

APL’s, spicy spatchcocked roasted chicken and a beautiful glazed chicken both of course a little more involved than throwing a grilling recipe together, but well worth the effort in the end.

Spatchcocked Glazed Chicken APL I

Spatchcocked chicken on the grill/indirect method or oven roasted as shown on the link.

APL Spicy Grill Roasted Chicken 3

One thing that we plan on doing when grilling is to try to do all or most of the dinner on the grill. Everything is prepped and ready to go with notes to Michael on grilling times for each dish so I get a bit of a break although I am never too far away or out of touch with the grill.   This past week or so and two chickens later, two roasted chicken dinners and great leftovers for other two dishes one a chicken vegetable cobbler from Back in the Day Bakery and the other beautiful chicken enchiladas from Rick Bayless’ Frontera recipes.

Enchiladas Especiales Tacuba Style

Chicken Enchiladas Especiales Tacuba Style


2 fresh Poblanos chiles (substitute 2 small cans green chiles)
1 cup (lightly packed) roughly chopped spinach leaves
2 cups 2% milk
2 cups chicken stock
6 tablespoons (3 ounces) butter—or you can use vegetable oil
3 garlic cloves, peeled and finely chopped (I left it whole and simmered it in the broth and milk and finally scooping out the softened cloves and blending it with the spinach and peppers before adding the sauce to the blender)
1/2 cup flour
3 cups coarsely shredded cooked chicken from leftover roasted chicken
12 corn tortillas
A little vegetable oil for brushing or spraying
About 1 cup Mexican blend shredded cheese
A little chopped cilantro for garnish
Make the sauce

Easy to find canned roasted green chiles area great substitute for the roasted poblanos so you can skip step 1 if you like.

1.  Roast the poblanos directly over a gas flame or on a baking sheet 4 inches below a very hot broiler, turning regularly, until the skins have blistered and blackened on all side, about 5 minutes for an open flame, about 10 minutes under the broiler. Place in a bowl, cover with a kitchen towel and, when you can handle the peppers, rub off the blackened skin, tear open and pull out the seed pod and stem. Quickly rinse to remove any stray seeds or bits of skin. Roughly, chop and put in a blender jar.  Add the spinach.

In a medium saucepan, combine the milk and broth, and whole garlic cloves set over medium-low heat to warm.  Simmer on low for 4-5 minutes.  Scoop out garlic and place in blender.

In a large (4-quart) saucepan, melt the butter (or heat the oil) over medium.  Add the garlic and cook for a minute to release its aroma, then add the flour and stir the mixture for a minute.  Raise the heat to medium-high.  Pour in the warm broth mixture and whisk constantly until the sauce boils.  Reduce the heat to medium and simmer for 5 minutes.  Remove from the heat.

Pour half the hot sauce into the blender with the chiles and spinach.  Cover loosely (I remove the center part of the lid, secure the lid, then drape a cloth over the whole thing) and blend until smooth.  Pour the mixture back into the saucepan with the remaining sauce.  Taste and season with salt, usually about 2 teaspoons.

2.    Finish the enchiladas.  Heat the oven to 350 degrees.  Smear about 1/4 cup of the sauce over the bottom of each of four to six 9-inch individual ovenproof baking/serving dishes or smear about 1 cup of the sauce over the bottom of a 13 x 9″ baking dish.  Stir 1 cup of the sauce into the chicken.

Lay half of the tortillas out on a baking sheet and lightly brush or spray both sides of the tortillas with oil; top each tortilla with another one and brush or spray those with oil.  Bake just to warm through and soften, about 3 minutes.  Stack the tortillas and cover with a towel to keep warm.

Working quickly so that the tortillas stay hot and pliable, roll a portion of the chicken up in each tortilla, then line them all up in the baking dish(es).  Douse evenly with the remaining sauce and sprinkle with the cheese.  Bake until the enchiladas are hot through (the cheese will have begun to brown), about 20 minutes.  Garnish with the cilantro and serve without hesitation.

Roasted Chicken and Vegetable Cobbler

Roasted Chicken and Vegetable Cobbler Ijpg

Adapted from Back in the Day Bakery Cookbook
6 tbsp. + 2 tbsp. unsalted butter, room temperature (divided)
½ c. all-purpose flour
1 c. heavy cream
½ c. 2% milk
4 c. chicken stock
4 c. chicken, grilled or roasted roughly shredded
1 c. yellow onion, diced
1 shallot, minced
2 cloves garlic, minced
1½ c. carrots, 1-inch pieces
3 ribs celery, chopped
1½ c. frozen peas
1 c. frozen corn

1 tsp. finely ground fennel seeds
2 tender sprigs of time chopped, if stems are tough remove leaves and chop
4 fresh sage leaves, minced
¼ tsp. cayenne pepper
2 tsp. salt
1 tsp. freshly ground pepper mélange

Biscone topping
1-1/2 cups all-purpose flour
1-1/2 cups cake flour
2 tbsp. baking powder
1 tbsp. granulated sugar
1/4 tsp. ground cardamom
¾ tsp. sea salt
½ lb. (2 sticks) cold unsalted butter, cubed
1½ c. buttermilk
3 tbsp. buttermilk, for brushing

1. In a large mixing bowl, combine flours and the rest of the dry ingredients.  Whisk gently to combine. Add the cold cubed butter. With a pastry blender, work in butter and you will have various sized pieces of butter from sandy patches to pea sized chunks and some larger bits as well.   Gradually add 1½ c. buttermilk and mix until the dough becomes moist and no loose pockets of flour remain. Dough should be moist and sticky.  Set dough aside until you are ready to top the casserole.  Use an ice cream scoop to add biscone topping to casserole.

2. Preheat the oven to 425 degrees. Lightly grease a 9×13 inch baking dish. Set aside.

3. In a large pot over medium heat, melt 6 tbsp. of butter. Add diced onion, shallot if using and garlic, sauté until tender and transparent. Add the carrots and celery. Cook for 3-4 minutes. Slowly pour in the chicken stock, cream and whole milk. Raise the heat and simmer for 20 minutes.

4. Add flour and remaining butter. Whisk constantly until all clumps are gone. Toss in chicken, peas, carrots and seasonings. Cook for an additional 20 minutes or until mixture thickens.

5. Transfer filling to a prepared baking dish. Arrange the biscone dough over top by forming palm size balls and placing them ¼ inch apart. Brush each biscone with buttermilk.

6. Place in oven bake for 20-25 minutes or until the tops of the biscones turn golden brown. Remove from oven and let stand for 5-10 minutes before serving.