Grill-Roasted Coq au Vin

by stok

stok

Inserts Used:

Mega Griddle

Ingredients Used:

1 whole chicken (up to 6 lbs), rinsed and dried, inner parts removed
1 cup red wine, such as Pinot Noir
½ cup (1 stick) butter, softened
2 tablespoons olive oil
1 yellow onion, peeled and cut into wedges
2 large carrots, peeled and cut in half, then cut into 1-inch pieces
½ lb small mushrooms, halved
4-5 red potatoes, washed and quartered
2 teaspoons kosher salt
1½ teaspoon freshly ground black pepper, divided
2 tablespoons fresh thyme, coarsely chopped
2 tablespoons fresh parsley, coarsely chopped
1 clean emptied soda can

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Preparation

Step 1

Preheat STŌK Grill to medium heat, between 300°F-350°F.

Step 2

If using the STOK® Tower, click here for heating tips.

Step 3

Combine the butter, 1 teaspoon each salt and pepper and all of the herbs. Rub the butter mixture all over the chicken.

Step 4

Pour the red wine into the soda can and place the can into the center cone of the Chicken Roaster (as instructed in the Operator's Manual). Place the chicken over the cone until it is fully seated (as instructed in the Operator's Manual).

Step 5

Use the STŌK Insert Removal Tool and heat resistant oven mitts to carefully transfer the Chicken Roaster to the preheated grill. Hold the Chicken Roaster securely with the Insert Removal Tool as well as with the Insert Handle attached to the Chicken Roaster.

Step 6

Close the grill lid and roast the chicken for 1½ hours or until internal temperature reads 165°F.

Step 7

Toss the vegetables with olive oil and remaining salt and pepper.

Step 8

Half-way through cooking time, add the vegetables to the Chicken Roaster.

Step 9

Wearing heat-resistant oven mitts and holding the Chicken Roaster with the Insert Removal Tool and the Insert Handle, remove the Chicken Roaster from the grill and transfer the chicken to a carving board. Cover chicken with aluminum foil and let rest for 10 minutes before carving.

Step 10

Carve the chicken and transfer the meat to a serving platter. Arrange the potatoes, onions, carrots and mushrooms around the slices of chicken and serve.