Page 23 - Barbecue Chicken Made Easy

particular slow-growing breed that is fed mostly grains and is raised in moderately sized flocks that are given outdoor access. Red-label chickens are matured about twice as long as henhouse chickens, and they are smaller than American chickens. The meat also tends to be moister, firmer and darker with a deep, nutty, almost gamey flavor. It is available from Allen Brothers Meats.
Shopping For Chickens
As with all cooking, the first step in making quality food is to buy quality ingredients. The old saying “garbage in garbage out” was never so true as in the kitchen.
The best birds we have tasted were “yardbirds,” chickens that wandered around in a field scratching for worms and fed grains as a supplement. Their legs were a bit tougher but much more flavorful. When purchased within a week of killing, never frozen, they are a noticeable notch above average. You don’t want them freshly killed because they need to go through 48 hours of rigor mortis and the enzymes need some time to begin tenderizing.
That said, we have nothing against fresh frozen birds, and most of the time they are better than so called “fresh” birds that have been in the chill chest at the grocery for a week or more after slaughter and shipping.
We must also confess a weakness for Cornish Game hens. A whole bird split in half cooks quickly and evenly because the breasts are not very thick, the meat is tender and juicy, and the thin skin crisps beautifully. Half a Cornish Game Hen is a perfect portion for one.
Although chicken prices remain incredibly low, the least expensive approach is to buy a whole bird. You can roast it whole on the grill, on the smoker, or rotisserie, spatchcock, or break it down into