Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Sunday, June 22, 2014

Homemade Rotisserie Rosemary-Chicken

If you don’t have a rotisserie attachment for your grill, think about getting one. This method of cooking whole birds or large pieces of meat is actually one of the easiest. Apply a little marinade or rub, fasten the meat to the spit, turn on the motor, and walk away. No need to worry about when it’s time to turn—it’s always turning!

I like to grill whole birds slowly over a low fire—in this case, between 300° F and 325° F for around two hours. But I had a very small chicken, just under three pounds (and too skinny for all four spit prongs to penetrate, but she hung on!). If you have a larger, heavier chicken, adjust the time accordingly.

Tip: If your poultry isn't quite big enough to skewer with all four prongs, position the bird so that two prongs penetrate the upper body, or "shoulder" area at the top of the breasts. Tie the legs together and insert the main skewer through the body cavity. The two prongs at the top will be enough to keep the chicken on the skewer (with an occasional wobble).  

Serves 4

  • 2 tbsp unsalted butter, divided
  • 4 garlic cloves, finely chopped, divided
  • 4 tbsp olive oil, divided
  • 2 tbsp chopped rosemary, divided
  • sea salt
  • freshly ground black pepper
  • 1 3-lb chicken, tail and excess skin removed
  • 2 fresh rosemary sprigs
  1. Prepare a grill for indirect cooking with a rotisserie, maintaining a 300°–325° F temperature.
  2. Place 1 tablespoon of butter in a bowl and bring to room temperature. Add 2 chopped garlic cloves, 2 tablespoons of oil, and 1 tablespoon of chopped rosemary and season with salt and pepper. Use a fork to mash the mixture to a creamy paste.
  3. Loosen the skin on the chicken and rub some of the butter mixture beneath it. Rub the remainder all over the outside. Place the rosemary sprigs in the cavity and truss the legs with kitchen string.
Ready for Butter Mixture
Rubbed Chicken
  1. Place the chicken on the rotisserie spit and grill 1-3/4 hours, depending on size.
Chicken Beginning to Grill 
After 1 Hour
After 1 Hour, Back
  1. Meanwhile, place the remaining 1 tablespoon of butter, remaining 2 chopped garlic cloves, remaining of 2 tablespoons of oil, and remaining 1 tablespoon of chopped rosemary in a small saucepan and season with salt and pepper. Warm over medium-low heat 5 minutes.
  2. Baste the chicken with the warm butter mixture and grill an additional 15 minutes.
  3. Remove the chicken from the rotisseries spit and let rest on a cutting board 10 minutes. 
Basted Chicken 
Basted Chicken2 
Let the Chicken Rest
Cut into serving pieces and enjoy.

Homemade Rotisserie Rosemary-Chicken

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