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Rotisserie Free-Range Chicken
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Recipe courtesy Chef Michael Fusco, Flavors Restaurant. Ingredients: 2 to 3 lb. free-range chicken (free-range chicken is one that is raised on a farm -- not in warehouse with lights and crowded conditions -- and is allowed to roam out in the field and eat grain)
Salt to taste
Seasoned salt to taste
Thyme to taste
Rosemary to taste
Sage to taste
String, if needed Preparation: Wash the chicken thoroughly inside and out under cold running water. Shake excess water from the chicken and pat it dry. Trim excess fat at the end of the chicken. Slit a hole in the skin next to the legs and tuck the leg in the hole, or bind with a string. Twist the wings back behind. Rub chicken inside and out with the herbs and then the salts (add the herbs first, or the salt won't stick as well to the skin). Attach the chicken to a spit and roast at 325 degrees for about an hour. Chef's Note: The skin on the chicken has natural fat, so no oil is necessary, unless you wish to add some. Servings: 4 We at DIY believe all of the recipes from Paul James' Home Grown Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
The Artful Chicken
Model: 1584790229
Author: Linda Arnaud
(April, 2001)
Stewart, Tabori & Chang
Chicken and Poultry Bible
Model: 0670873705
Author: Christian Teubner
(1997)
Penguin Putnam, Inc.
New York, NY 10014
Phone: 212-366-6000
The Complete Chicken Cookbook
Model: 1571455906
Author: Editors of Thunder Bay Press
(2001)
Thunder Bay Press
San Diego, CA 92121
Phone: 619-457-2500
Rotisserie Oven Cooking
Model: 1558672672
Author: Sandra Rudloff
(2001)
Nitty Gritty Cookbooks (Bristol Publishing Enterprises, Inc.)
San Leandro, CA 94577
Phone: 510-895-4461
Fax: 510-895-4459
Website: www.bristolcookbooks.com
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