Today is Canadian Thanksgiving day, and although I don't get today off
work (I get the US holidays), we had family around yesterday and
celebrated with a big turkey dinner. Just in case we didn't have enough
turkey (hah! You should see how much is left) I cooked up a chicken as
well. I think I've now hit the perfect recipe for doing chicken on the
rotisserie:
Carve a lemon into a hand grenade. That is: slice off the top and
bottom, and cut several gashes along the body. If you don't have a
rotisserie and want to oven cook the chicken, save the cut off bits and
place them in the oven pan around the chicken.
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Now, in a pestle and mortar grind up Corriander seeds, Cumin, and
Maldon Sea Salt. Mix is about 5, 1, 1 respectively. Make sure it's well
ground up otherwise bits get stuck in your teeth.
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Put the chicken in a large bowl, and pour over the ground up herbs.
Roll it all around and cover it well. This part is best done outside,
as it gets really messy.
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Push the lemon grenade onto the end of the rotisserie bar.
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Then insert into the chicken, pushing the lemon deep inside. Cross the
legs of the chicken as the prongs go in to hold them in place.
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Now truss the chicken with butcher's string to ensure that no bits flap
off as it rotates around. I'm terrible at this (I'm sure there's a
technique I'm yet to learn), and if you get it wrong you'll know pretty
quickly.
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Now place on the rotisserie. The chicken cooks in about 2 hours,
depending on the size. You know it's cooked when it takes on a lovely
dark golden brown colour.
Enjoy.
Original here
