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RECIPES
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Roast Chicken with Lemon Herb Rub |
Minced rind of 2 lemons
5 cloves garlic, minced
1 tablespoon, dried thyme, finely crumbled
2 teaspoons dried rosemary, finely crumbled
2 teaspoons dried sage leaves, finely crumbled
1 3-1/2 to 4 pound whole chicken
Salt and freshly ground pepper |
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In a small bowl or with a mortar and pestle combine lemon, garlic, and herbs to
form a slightly moist paste. Wash the chicken and dry thoroughly, inside and out.
Loosen the skin across the breast and then down around the leg and thigh using a
chopstick or your fingers. Work the seasoning mixture under the skin and into the
meat of the breasts, legs and thighs and all over the outside skin as well. Season
the cavity of the chicken with salt and pepper. Using an Elastic Food Tie , truss
the chicken. Place the chicken on the Spit Rods for 55 to 60 minutes or until the
internal temperature reaches 170 degrees F on the instant thermometer inserted in
the thigh meat. Remove chicken and cut into pieces and serve. (Tip: If you are rotating
two chickens at a time, skewer them side by side on the Spit Rods and increase the
time to 1 ½ hours.) Serves 3 to 4. |
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Brine-Soaked Roast Turkey |
1 cup salt
2 gallons cold water
1 12 to 15 pound turkey
2 tablespoons melted butter |
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Dissolve the salt in water in a large stock pot or clean bucket. Remove giblets,
neck and tail piece from turkey cavity. Rinse turkey thoroughly and place in the
brine. Refrigerate turkey in brine for 8 to 12 hours. Remove turkey from the brine
and rinse inside and out for several minutes to remove all salt. Thoroughly pat
turkey dry and truss. Brush with melted butter. Rotate the turkey on the Spit Rods
for 12 to 15 minutes per pound or until the internal temperature reaches 180 degrees
F on the instant thermometer inserted in the thigh meat. Let the turkey rest for
10 minutes. Carve as usual and serve. Serves 10 to 12. |
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