Ingredients
3 whole kosher dill pickles, speared
6 lbs roasting chickens
1 large lemon, baseball size, cut in half
1 tablespoon lime juice
salt and pepper
14 cup beer or 14 cup white wine
Method
Sources
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Recipe1M+
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Feathery dill — pickles, gravlax, cream sauces, potato salad
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
Pickling starter kit — jars, weights, salt, recipe guide, ferment
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Feathery dill — pickles, gravlax, cream sauces, potato salad
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
Pickling starter kit — jars, weights, salt, recipe guide, ferment
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
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pre heat oven to 350f. prepare vegetables and place in bottom of oiled 4 quart cast iron dutchoven. reserve 1 dill pickle spears ( one whole pickle ). wash and dry chicken. cut lemon in half and squeeze juice over chicken. place lemon halves in chicken cavity. place 1 dill pickle spears into cavity (one whole pickle ). pour lime juice over chicken and spread barbeque rub over outside of chicken. salt and pepper to taste. add beer or wine to pot. roast for 2.5 hours uncovered or until done. baste often with pan juices. let sit for 30 minutes before slicing.