Text 3746, 68 rader
Skriven 2010-11-13 18:13:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av NANCY BACKUS
Ärende: Rotissiere
==================
-=> Nancy Backus wrote to Dave Drum <=-

 DD> If I do that I split the birds with me brudder and his bride and put
 DD> mine on the Farberware Ferris Wheel to spit-roast.

 NB> Now that sounds like a tasty bargain... for two families...  :)
 NB> Haven't got my own rotisserie, but once in a while, I do get Wegmans'
 NB> rotisserie chicken, hot and ready to eat, for 4.99/bird... we manage to
 NB> eat the white meat then... although that's usually the part that gets
 NB> leftover to be made into other things later... (G)

I don't cook at home often ... but, when I do the rotisserie is an essential
part of my kitchen gadgets. I may have an extra example laying around here. If
I do ... and if I can make it to the picnic ... and if you'd like to have it --
WOW, that's a lot of ifs.   Bv)=

My favourite Ferris Wheel Chicken recipe is real simple ... I take a couple
nice sized oranges and slice them about 1/3 of the way through and then skewer
them with the spit so that they are in the cavity of the bird and baste the
inside with OJ. Rub the outside with a bit of salt and pepper and a
lemon-pepper (no extra salt) rub that I buy locally. That's it. I get two
really good meals, a sandwich or two and use the carcass for stock.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Rotisserie Garlic Chicken
 Categories: Poultry, Herbs, Citrus
      Yield: 4 Servings

      3 lb (to 4 lb) chicken
      1 ts Salt
     10 cl Garlic; peeled
      2 tb Butter; melted
      2 tb Hungarian paprika
      2 ts Salt
           Lemon juice

  Sprinkle the inside of a chicken with 1 teaspoon salt. Peel
  the cloves of garlic. Place whole garlic cloves inside
  chicken and truss with skewers, tying legs together with
  cotton kitchen string. Fold wings under.

  Melt butter and stir in fresh lemon juice, paprika and 2
  teaspoons salt. Brush chicken with butter mixture.
  
  Place chicken on rotisserie with a pan positioned underneath
  to catch the drippings. Turn on rotisserie and roast
  chicken, basting often with butter mixture. Cook for 1 hour
  or until skin is glazed and crispy and juices run clear.

  Submitted by: CM

  From: http://www.cooks.com

  Uncle Dirty Dave's Archives

MMMMM 

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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