Bull Frog Chicken

Today I had a long reminisce with an old friend in Mobile Alabama. When we were kids we would spend a week or two each summer at each other's house. It gave our parents a break from our tweeniness, and a time for us to explore our little corner of the world through someone else's eyes. I even went to her school one year for a week or so one year. Every year we would have a big barbecue when we got to each other's house and when we left. Here is the recipe[s] for the chicken.

Now that Summer is gone and Fall is upon us this is a great recipe to use your grill with. It takes a while to grill and with the cooler weather it makes for a nice way for your main griller to spend 45 minutes to an hour.

Ingredients

1 whole frying chicken - one chicken serves four

1 jar rosemary
1 cup kosher salt
foil

Chicken Prep

The day before you will clean the chicken and remove the excess fat.

Cut both sides of the rib cage from the tail to the shoulder. Open, using the wing joints as pivots.
Pound flat with the side of a knife. This makes the chicken look just like a big ole bullfrog.
Place chicken on foil, coat with salt and rosemary on both sides.
Seal the foil and refrigerate overnight.
Cook on grill 45 to 60 minutes till done.
Serve with potatoe salad and the last of your garden tomatoes.

Now if you need something a little more fancier and a whole lot hotter, here is the Alabama Bullfrog Chicken Recipe. Thanks Ms. G.

Ingredients

2 cups Mayonaise
1 cup cider vinegar
1/2 cup horseradish
1/2 teaspoon cayene pepper

Prep the chicken by cleaning and splitting.
Mix all the ingredients in a large bowl.
Soak each side of the chicken for 2 to 3 minutes in this mixture.
Wrap the chicken in foil and cook on the grill for 45 to 60 minutes.
When the chicken is finished serve with cornbread and green beans.

Yum!