Eat Evolved


You are what you eat. Eat what you've evolved to eat.

An apology, and more Game of Thrones food

June 6th, 2011 at 19:26

First off, sorry for not posting in ages. I got an iPad 2 about…oh, a month ago, and while it’s an awesome surfing device, it’s not the best posting device. I think this is the first time I’ve opened my laptop since I got it. I’ll do my best to keep things up in the future. I spent part of last weekend out of town visiting my husband’s very large family, and one cousin mentioned that she’d been showing my food blog to her co-workers. So apparently I’m not just impressing my Facebook friends anymore.

I actually made the recipe I’m posting here about a month ago, during one of the brief moments this spring in which it wasn’t raining. We’ve actually been having a Game of Thrones themed main dish every Sunday night since the premier (in which I made the gigantic feast) and one of the earlier ones I did was Honeyed Chicken. I mean, seriously, what part of the combination of honey and chicken isn’t awesome? Back when I was a kid, my favorite thing to do was to dip KFC into the honey they served on the side. I seem to recall it being real honey and not that honey-flavored corn syrup abomination they serve now, but it could have always been that crap and I was just too young to know it. But I digress. The key point here is that honey + chicken = awesome.

Start with a whole chicken. You can either ask your butcher to spatchcock (remove the backbone) and split it, or do it yourself–there are plenty of videos on Youtube that will show you how to do it. Once it’s split, drizzle it with melted ghee (don’t use butter at this point, because the smoke point is too low) and sprinkle it with salt and pepper.
spatchcocked chicken
Heat your grill to about 375. Use indirect heat here–pile all the coals on one side then put your chicken to the other side, or use the platesetter on a Big Green Egg, or do whatever you heathens who have gas grills do to get indirect. Start it off skin and meat side down. Turn it after about 20 minutes, and put a meat thermometer into the breast or thigh. You’re shooting for a final temp of 160-165 in the breast or 170-175 in the thigh.

Meanwhile, as the bird slowly gets up to temperature, melt together a couple of tablespoons of butter with a tablespoon to two tablespoons of honey. Add a splash of lemon to taste. When the bird is about 10 degrees short of final temperature, go outside and baste the skin with this mixture. You can make more for dipping if you want. During the last 10 degrees of cooking, that mixture will caramelize on the skin a little bit, and eventually you’ll end up with this.
honeyed chicken
Toddler KILLED this bird. This may be the most Toddler-friendly meal I’ve made to date.

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