Subj : 6/2 Rotissiere Chicken 1
To   : All
From : Dave Drum
Date : Sat Jun 01 2024 17:05:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dave's Rotisserie Chicken
 Categories: Poultry, Marinades, Herbs, Citrus
      Yield: 3 Servings
 
      4 lb Whole roasting chicken
      4 tb White vinegar *
      3 tb White wine; or your favorite
           - substitute *
      3 tb Oil
      5 tb Garlic granules
           +=OR=+
  2 1/2 tb Garlic powder
      2 tb Hungarian paprika
  1 1/2 tb Cumin
      2 ts Black pepper
      1 ts Salt
           Juice of 1 lemon
      1 qt Cold water
 
  Combine vinegar, wine, oil with garlic powder, cumin,
  paprika, black pepper, and salt. Mix well to form a
  paste. Add lemon juice to cold water.
  
  w/ash chicken thoroughly with lemon water. Place chicken
  in zip-top bag. Pour spice paste over chicken. Coat
  chicken completely with mixture rubbing into every
  surface. Try to get the paste under the skin as much
  as possible.
  
  Seal bag and place chicken in refrigerator for at least
  2 hours. The chicken will have more flavor the longer it
  "marinates" in the spice mixture. Do not refrigerate
  more than 24 hours however.
  
  Prepare rotisserie. Place chicken on skewer and hang
  over the grill for approximately 1 to 1 1/2 hours.
  Test chicken for doneness by eyeball and with a fork.
  w/hen the skin is nicely glazed/browned and a fork can
  be stuck into the breast or thigh easily and the juices
  run clear the bird is cooked.
  
  This chicken is frequently served with dipping sauce. A
  simple version of this sauce is made from combining 1/2
  cup of mayonnaise with 2 tablespoons mustard and 2 tbl
  lime juice.
  
  * I didn't have any white wine the last few times I
  made this recipe so I used a cup of raw and unfiltered
  organic apple cider which I always keep on hand.
  
  MM Format and Recipe by Dave Drum - 29 April 2001
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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