Simple Infrared Grilled Chicken With Mashed Potatoes and Chicken Stock Reduction

Before I explain the meal and in particular, how I grilled it from raw, on high, without torching it, just a bit of blog admin.

The other day I explained that I had decided to revive the Free the Animal Facebook Page. That’s gone well and I’m generally limiting posts to the general evolutionary diet, fitness, health realm. At the request of a reader, I’ve also created a separate page to serve as an outlet for my, uh, unbounded energy: The Daily Fucktard. Take a look and follow along if you like. A good amount of stuff I post is from fans who alert me to stupid shit. As you might imagine, endless supply. I’m having fun with it.

Here’s the story of my Char-Broil TRU Infrared Urban Gas Grill. A few years back I purchased one of these and was very happy with it. I basically cook everything on high, because you can’t get a flame up, but you can get some flame that quickly dissipates.

But there was a design flaw. The surface was pretty impossible to clean, and what was worse was that is was in about a dozen pieces and if they came apart, nightmare.

IMG 2447
IMG 2448
From 30 total pieces to four

The top section for each half was 14 pieces of stainless steel, assembled via tabs & slots. Recently I was at one of the box stores and saw that they had redesigned it. Replaced those 14 pieces with a single cast iron grill surface and in addition, redesigned the single-piece lower section with larger holes and corrugation—in order to channel away the melted fat to reduce flame ups.

So I went online and found that they had the parts as a retrofit, so basically a new grill that works better than ever. Highly recommended.

Here’s one of the reasons why. I’m sure that everyone has had the experience of BBQd chicken that’s burnt to a crisp on the outside; cold, pink, raw and crunchy on the inside. So for years, the conventional way was to bake the chicken first for the dual-purpose of getting the inside cooked, as well as melting away some of the fat so as to reduce flame up.

So Friday I did a flex test. Cooked completely raw chicken on high the whole time.

Made some mashed potatoes too, and reduced 1/2 gallon of Kitchen Basics Unsalted Chicken Stock to this much, for 4 servings:

Deep chicken gravy

Do use the unsalted. If you don’t, that much of a reduction will make it quite salty.

Money shot – click for the larger hi-res version

Our friend Julie brought a nice salad with cheese and pecans, dressed with a home made honey dijon.


She also brought dessert, which was fresh watermelon, cubed and tossed in salt and lime juice.

Last night I fired up the Sous Vide Supreme. I’ll show you what went down with that soon.

Richard Nikoley

I'm Richard Nikoley. Free The Animal began in 2003 and as of 2021, contains 5,000 posts. I blog what I wish...from health, diet, and food to travel and lifestyle; to politics, social antagonism, expat-living location and time independent—while you sleep—income. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. Read More


  1. Duck Dodgers on July 14, 2014 at 20:14


    For inside cooking, I tend to like cooking my chicken sitting in a large stainless skillet/pan while in the oven. It captures the fat quite nicely for a pan sauce. Out of laziness, and partly since I secretly hate “grilling”, I just do the same thing on the gas grill —pretending the outdoor grill is an oven (so as not to make the house hot during the summer). Easy cleanup and it doesn’t dry out. I know it’s not really grilling, but whatever.

  2. Wilbur on July 15, 2014 at 05:58

    Whole roasted chicken is my #1 dish for my Big Green Egg. Like Duck, I cook it in a preheated cast iron pan. I cook it, though, about 700 degrees F. You need a small bird 3 lbs or so that the outside doesn’t over cook before the inside. Keep turning it, prop it up on its sides, etc, and that sucker will have wonderful juicy meat and crisp skin all over.

    I also dry brine a la judy Rodgers. I can’t find restaurant chicken that comes close.

  3. George on July 15, 2014 at 13:34

    Richard, I have the same grill so will be ordering the better surface. So right about what a pain it is to clean. Questions, how long did you cook your chicken on high? Whole chicken or parts? And how long did it take to simmer your stock down to produce what quantity you have in the picture?

    • Richard Nikoley on July 15, 2014 at 14:22


      I cooked 4 quarters–leg & thigh. Put them skin side up first. Perhaps 10-15 minutes. Then flipped for about the same amount of time. When done enough on the outside and just to be sure, my friend Robert moved them all to one half and shut off the burner on that side. Let ’em basically bake for another 5-10. They were thoroughly done and juicy.

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