GARLIC ROTISSERIE CHICKEN
GARLIC ROTISSERIE CHICKEN
1- 3 ½ pound whole chicken
4 cloves of garlic
3 tablespoons of snipped fresh basil – (45ml)
1/3 teaspoon of salt – (3.75ml)
1 tablespoon of olive oil – (15ml)
1 tablespoon of lemon juice – (15ml)
In a bowl combine garlic, basil, salt, olive oil and lemon juice and set aside.
Staring at the neck on 1 side of the breast, slip your fingers between skin and meat, loosening the skin as you go work towards the tail end. Once your entire hand is under the skin, fee the skin around the thigh and leg area up to but not around, the tip of the drumstick. Repeat on the other side of the breast.
Rub garlic-basil mixture under skin directly on to meat. Cover refrigerate for 4 hours.
Using butchers twine, truss the chicken so that is holds together. It will also cook the meat evenly.
For gas grill – turn the front and the rear burners on high and leave the middle burner off and preheat to a temperature of 325ºF – (180º) placing the drip pan in the center.
Place the chicken onto the spit according to the rotisserie manufacture direction.
Cook until the skin of the chicken is generously brown and the flesh is cook through. Ever 20 minutes or so baste the chicken with juices that accumulate on the drip pan.
When cooked the chicken internal temperature will be 180ºF – (90ºC) Remove chicken from rotisserie, cover with foil and let stand for 10 minutes before carvings.
Serve and enjoy!
Yields: 5 servings
1- 3 ½ pound whole chicken
4 cloves of garlic
3 tablespoons of snipped fresh basil – (45ml)
1/3 teaspoon of salt – (3.75ml)
1 tablespoon of olive oil – (15ml)
1 tablespoon of lemon juice – (15ml)
In a bowl combine garlic, basil, salt, olive oil and lemon juice and set aside.
Staring at the neck on 1 side of the breast, slip your fingers between skin and meat, loosening the skin as you go work towards the tail end. Once your entire hand is under the skin, fee the skin around the thigh and leg area up to but not around, the tip of the drumstick. Repeat on the other side of the breast.
Rub garlic-basil mixture under skin directly on to meat. Cover refrigerate for 4 hours.
Using butchers twine, truss the chicken so that is holds together. It will also cook the meat evenly.
For gas grill – turn the front and the rear burners on high and leave the middle burner off and preheat to a temperature of 325ºF – (180º) placing the drip pan in the center.
Place the chicken onto the spit according to the rotisserie manufacture direction.
Cook until the skin of the chicken is generously brown and the flesh is cook through. Ever 20 minutes or so baste the chicken with juices that accumulate on the drip pan.
When cooked the chicken internal temperature will be 180ºF – (90ºC) Remove chicken from rotisserie, cover with foil and let stand for 10 minutes before carvings.
Serve and enjoy!
Yields: 5 servings
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