Editors Note: This should have been posted about 6 months ago. But better late than never.
Whole chickens were on sale at the grocery store for $0.69 a lb. So I thought that it was high time to make a roasted chicken on the grill.
The cooking time couldn’t be simpler for this dirty bird. With the bird directly over the coals, grill 8 mins on breast side, flip, than 8 mins on the back side, finally another 2 mins on each side of the bird (20 mins total.) Then move to the cool side of the grill, with the breasts facing the coals. And let it go for 30-40 mins, until the bird is at 160F.
As for the swiss chard, my crop of swiss chard was a total disaster this year. So I ended up having to bum some swiss chard from my farmer neighbor. As for cooking method, I lightly blanched the swiss chard, along with some green beans for a couple of minutes. And then in a frying pan with a with a little bit of bacon fat, I sautéed the swiss chard and green beans until golden. And then at the end, I gave it a couple of squirts of sriracha for some heat. I might have added just a little too much sriracha (as you can tell from the pics), but I like it hot. Thought it could of used some kind of crunch in the mix, maybe french fried onions or breadcrumbs. But I consider a missing crunch, only a minor detail.