Ending the Curse of the Turanos: Tuscan Grilled Chicken

tuscan chicken on the grill

Better to offer a chicken to Italians…Never send a fish

My people are Italian….like Sicilian Italian Our people take vendetta seriously – did you see The Godfather? Family feuds are way more intense than Hatfield-McCoy.

Because we are innately aware of our peoples’ tendency toward revenge, my brothers and I grew up in fear of the Turano family. See, in the 1930s our great uncles – Gasper aka ‘Cap’ and Vincent married sisters – not just any sisters, Turano sisters. Uncle Cap, the eldest, led the way – the oldest must marry first in traditional Italian families. Vincent, the second son, followed shortly thereafter with his own Turano bride.

italian family feast chicken

Sal and Grandma – not a Turano. and my brother, no Turano blood.

It would have naturally followed that my grandfather, Salvatore – the youngest – would then choose one of the two remaining Turano sisters as his wife…and both families urged him to do so. Sal, as he was known, would, however, buck this trend and spurn the Turano girls. He instead married his high school girlfriend, my grandmother.

Ever since Sal made the choice to disregard tradition, the Turanos looked at us funny. Funny, like with evil, spell-casting glares, slanty eyes and stuff. We felt their hatred and sensed that they were cursing us behind closed doors. We blamed mysterious happenings throughout our lives on the Turanos…a bike went missing, a pet passed away, the car ran out of gas…must be the effing Turanos.

But, now, 80 years since Sal’s jilting of the Turano sisters…It’s time to bury the hatchet and end our fear of the effing Turanos. So, I offer the descendants of Cap and Vincent, (some of whom are kind enough to read this blog) an olive branch….a feast from a neutral region of Italy…Tuscan Grilled Chicken.

Tuscan Grilled Chicken (serves 8)

Tiny apartment tips:

  1. You could do this in your apt…just use a much smaller (3lb ish) chicken
  2. Open windows and doors to vent during grilling as the chicken should and will smoke up
  3. Yes, the butcher at Food Emporium, Whole Foods etc WILL de-backbone the chicken for you. Just ask.
  4. Plan ahead…chicken needs to marinate for at least 4 hours, though I’d recommend marinating overnight

Ingredients

  • rosemary lemon chicken on grill

    Always mise en place. Always.

    2 4-5lb whole chickens

  • 2/3 Cups Olive Oil – you can order DiGiovanna Olive Oil online – that’d really get the Turanos mad….
  • Lemon Zest from 4 lemons
  • 2/3 Cups freshly squeezed lemon juice
  • 2 TBSP minced garlic = about 5ish cloves
  • 2 TBSP minced rosemary leaves
  • Kosher Salt
  • Pepper

1. Ask the butcher to remove the backbone from the chickens and flatten them. We actually bought Perdue wrapped chickens and took them to the butcher who gladly helped us out. Put the flattened birds into baking dishes.

2. Sprinkle the chickens with salt on both sides – don’t be shy here, the salt will help crisp up the skin

3. In a medium bowl, mix together the olive oil, lemon zest, lemon juice, garlic, rosemary and 3 tsp of pepper

tuscan lemon marinated chicken

Green-y, Lemon-y, Garlic-y marinade

4. Pour the marinade over both sides of the chickens

chicken tuscan marinade

Marinating

5. Cover the chickens with plastic wrap and refrigerate for at least 4 hours

6. Preheat the oven to 350 degrees

wolf range stove dinner chicken

Guest-Chefing and a Wolf Oven – bonus

7. Heat a gas grill to low heat

8. Remove the marinated chickens from the fridge and temperate for at least :15 mins

9. Spray the grill with non-stick spray

10. Place the chickens on the grill breast-side up

chicken on grill flattened

Breast side up…lefty is a little slanty

11. Weight down the chickens with a heavy pan or baking dish to ensure that the entire surface of the bird is in contact with grill

weighted down flattened chicken on grill

We weighted lefty with a baking dish. Righty was weighted down with a cast iron skillet

12. Cook for :20minutes – leave the lid of the grill open as it’s a smoky deal

13. Flip the bird (not at the Turanos) – literally and re-weight down so that the entire breast-side is in contact with the grill surface

tuscan grilled flattened chicken

Our two little guys flipped

the flipping is hard

the flipping is hard

14. Cook for another :20 minutes

15. Transfer the browned birds to a baking dish and bake in the oven for :15 more minutes to ensure bird is wholly cooked.

16. Remove the birds from the oven, transfer to a cutting board, cover in tin foil and let rest for :15 mins before slicing

17. Slice and serve

tuscan chicken on grill

Sliced and ready

I hope that enough time has passed to heal the relationship between us and the effing Turanos. And I hope they see this chicken as the olive branch they may have been waiting for.

That said….when eerie things happen, I still have a thought in the back of my head, that it just could be the curse of the effing Turanos.

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Put That In Your Bird and Roast It: Wine Can Chicken

wine can chicken roast whole chicken thyme

Garlic and Thyme Infused. Perfectly Wine-ily Moist

As summer approaches, we, in our small, no outdoor space, apartments know we are about to suffer through endless Facebook and Instagram and WordPress/Tumblr/Blogger posts of suburbanites grilling everything from lobster to steaks to chicken to vegetables.

Just the way it is. Men off of the island will be boasting about giant meats grilled to perfection. Women will be mastering marinades. Even the vegans will get involved with newly purchased vegetable griller trays.

OK, we admit it, we’re jealous. We wish we had a gas grill. We also wish we had won the PowerBall. We wish a lot of things.

It’s all moot because, not only are gas grills illegal on the island of Manhattan…but even if you did manage to sneak one up the freight elevator while no one was looking, transporting propane through any of the tunnels is also a big NYC no-no. Sure, you might have shared outdoor space in your building and you could charcoal it up, but, let’s face it, that all sounds a bit messy. And, carting a 40lb bag of charcoal from Food Emporium to your apartment is next to impossible. Plus – you’ll be damned if you’re going to get one of those roll-y carts.

No fear, my dears – We can do lots of grillish meals in the comforts of our tiny kitchens. And this wine-can chicken may actually change your mind about always relying on the rotisserie option.

Wine Can Chicken (Serves 4)

Tiny Apartment Tips:

  • Ideally you might have a deepish roasting pan to sit the chicken in…but if you only have a lasagna or even a baking dish, use those. Just line with Reynold’s Wrap to ease clean up
  • OK, you have to have fresh Thyme on this one…But remember, you can freeze the unused Thyme and use it in future dishes for up to 6 months. Just put the thyme in a ZipLoc baggie and throw it in the fridge. I might wash it first too.
  • Remove all but the lowest oven rack before heating the oven…I put mine on top of my cabinets when not in use. You can hide it behind a door or something…
  • Invite someone who likes dark meat – I don’t…

Ingredients:

chicken roasted wine infused can

Always Mise En Place – partial MEP…forgot to photo the garlic and Jane’s Krazy stuff

  • 1 Whole Chicken (3.5 – 4lbs) bought mine at Fairway who had the best price that day
  • 3 Cloves Garlic Smashed
  • 2 Lemons – juiced
  • The zest of 1 Lemon
  • 5 Sprigs of Thyme plus the leaves from 2 add’l Sprigs
  • 6 Oz Good-ish White Wine – whatever you have leftover. Consult @grapefriend.com for suggestions if you like. I used a chardonnay left over by my white wino friends
  • 1 TBSP Jane’s Krazy Mixed Up Lemon Pepper
  • 2 TBSP Olive Oil
  • 1 empty 12oz Can, rinsed and cleaned inside and out – I used a lemon San Pelligrino can thinking that any left over flavor in the can from the lemon would be AOK

Preheat the Oven to 400 degrees F

1. In a small bowl whisk together the Olive Oil, Jane’s Krazy Mixed Up Lemon Pepper and the leaves from 2 Sprigs of Thyme

2. Into a Cup Measurer with oz – Pour 6oz of Chardonnay

3. Into the Chardonnay add the juice of 1 lemon PLUS the zest of 1 lemon

4. Whisk together wine and lemon

5. Pour the wine and lemon mix into the empty San Pelligrino can

6. Into the can shove the smashed cloves of garlic

7. Add the 5 sprigs of Thyme into the Pelligrino Can

wine can chicken in oven

Doesn’t have to look perfect – I removed the tab from the can, but not sure you have to

8. Give the can a little swirl

9. Unwrap the Chicken and rub the front and back with the Olive Oil, Lemon, Thyme Leaves, Krazy Mixed Up Lemon Pepper

wine can whole roasted chicken in oven

Rubbed with flavorful goodness

10. Sit the Wine-Filled San Pelligrino can on the center of the lined lasagna/baking/roasting pan and then sit the whole chicken atop the can – inserting the can into the Chicken’s ‘cavity’

roasted whole chicken in oven herb infused

Can on pan…I used a lasagna pan

wine can beer can chicken roasted in oven

Violate the Chicken with the Wine-y, Herb-y Can

11. Put into the oven – and roast for 1 hour – turning the pan 180 degrees about halfway through to ensure even cooking

12. Check with a meat thermometer beginning at :45 mins. Breast area should read 170 degrees and Thighs should read at 180 degrees when done

13. Take out of the oven and let sit for :10mins before moving chicken off of the can and onto a cutting board

wine can chicken herb infused recipe food

Perfectly Roasted Wine-Can Chicken – Next time I might take the Chicken off of the can and lay flat for the last :15 of roasting to even the browning on the skin. Next time

14. Slice and serve!

wine can chicken oven recipe dinner food

Served mine with pan crisped yellow zucchini

Yes, people make beer-can chicken on their outdoor grills all the time. But, beer is so gauche.

The wine-can chicken technique seriously may have changed my mind about defaulting to the store roasted bird. It was amazingly good and so very easy.

So this weekend when all of those suburbanites are busily posting pix of their outdoor grilling bonanzas, you just rest comfortably in your tiny kitchen with your perfectly roasted wine and herb infused whole chicken. Put that in your bird and roast it!