Chicken thighs on a bed of Rosemary
Like the Pulled Pork, this is done at a low fire but not a lot of smoke. Oven temp was at 370 floor and 500 roof. A low oak fire was maintained on one side behind my homemade barrier - this prevents scorching.
The thighs are placed on an aluminium foil covered jelly roll pan (medium) for ease of cleaning. I put about 1/3 pound of fresh cut rosemary tips (about 6 in long) under all of the thighs.
The fat trimmed thighs are salted and peppered on the meat side only.
Pack the thighs tight on the pan over the rosemary. Rub with a little olive oil only.
Place in oven opposing the lit fire and toward the middle.
Door is left open. Fire should be maintained with about 6 inches of flame.
Rotate thighs every 1/2 hour - done in 45 min.
To finish - turn thighs over and give the meat side about 10 min of heat, then turn back over for 10 min to crisp the skin.
Re: Chicken thighs on a bed of Rosemary
They look delicious. How much rosemary flavor made it to the chicken? Bruce
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