Wednesday, March 28, 2012

.Roast Chicken Rotisserie Style.

This recipe has become one of our most loved {and eaten!} recipes.
And I only found it a couple years ago!!
It's from my gal, Gwynie's cookbook, My Father's Daughter.
And this my friends is the real deal. This chicken has never failed me. It's always juicy and tasty with the right amount of crispiness.
It's so simple. I swear. And you'll never be buying those store bought cooked ones again.
Roast Chicken Rotisserie Style
{recipe by Gwyneth Paltrow via My Father's Daughter}
1 1/2 tbsp Unsalted Butter, room temperature
3/4 tsp Garlic Salt
3/4 tsp Sweet Paprika
1/4 tsp Black Pepper, freshly ground
large pinch Coarse Salt
1 Organic Whole Chicken (3 - 4 pounds), washed and dried
one] Preheat oven (preferably a convection oven) to 400F.
two] In a small bowl, mix the butter together with the garlic salt, paprika, pepper and a very large pinch of coarse salt. Gently separate the skin from the breast by inserting your fingers between the skin and breast and breaking the facia. This will lead to crispier skin. Now rub the butter mixture all over the chicken, including a bit between the breast and the skin. Tuck the wings underneath the bird and tie with one piece of kitchen twine around them to secure them (note:  I just use the rubber band that the chicken comes with and tie both the wings and legs down). Tie the legs together with another piece of kitchen twine.
three] Put the chicken on it's side {resting on it's thigh and wing} in a large heavy roasting pan and roast for 25 minutes. 
four] Turn it onto it's other side and sprinkle with a few tablespoons of water. Return chicken to the oven and roast for an additional 25 minutes.
five] Turn it on its back and roast for 10 minutes. 
six] Turn it onto it's breast and roast for 10 minutes. Remove the chicken from the oven and let it rest breast side down for at least 15 minutes. Carve and Serve.
***NOTE: SAVE the Chicken Carcass if you want homemade chicken stock/soup {will post recipe tomorrow!!}. Just place the chicken carcass in a large pot with lid on and keep in your fridge overnight.

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