A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Wednesday, May 14, 2008

Chicken on a Spit

Many modern ovens include a rotisserie option. I find this is a great way to cook a 4-5 pound bird. It is easy, and a snap to prepare. I love the idea of the chicken cooking around lunchtime while I work on other projects. The rotisserie will help give you nice crispy skin and very tender and juicy dark meat.

One 4-5 pound chicken
1 head of garlic with the top cut off
1 lemon, quartered
2- tablespoons room temp butter
Salt and pepper

This is about as simple as it gets. You will place garlic and as much lemon as will fit into the cavity of the chicken. If you have a few thyme sprigs feel free to throw those in as well. Truss the chicken with twine (see how to truss a chicken) then rub the outside with butter. Season the outside with salt and freshly ground pepper. Insert the metal spit and place chicken in rotisserie. You will want to cook this, as per the time given in the instructions that came with your oven. My oven suggests 2 hours, presumably this factors in the amount of time the oven takes to heat up. Feel free to throw in a handful of sliced or diced potatoes on a baking sheet to soak up the chicken drippings. Yum.

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