frog's culinary journey cookbook - Paul J Hamel Official Website All ...

FROG’S CULINARY JOURNEY COOKBOOKROTISSERIE LEMON CHICKENEquipmentRotisserieCook Time15 minutesper poundServings4-6 peopleMike “Frog” Breyer“Inexpensive,healthy, andINGREDIENTS1 roasting chicken ½ tsp. of pepper1 tsp. of oregano 1 tsp. of Lawry’s½ tsp. of garlic Seasoned Saltpowder2 lemons½ tsp. ground ginger Extra virgin olive oil½ tsp. of saltKitchen string12345DIRECTIONSdelicious ”• Thaw the whole chicken if frozen and rinse thoroughly.• Soak the chicken in a bowl of water for at least one hour tohydrate. (Photo 1)• Mix all of the spices together in a bowl.• Drain the chicken and put into a large mixing bowl. It can bethe same bowl used for hydrating, but make sure it is cleanedbeforehand.• Rub the chicken with olive oil until it is completely covered.• Cut the kitchen string into long enough pieces for tying togetherthe wings and legs.• Wash your hands and rub the entire chicken with the seasoningmix. (Photo 2)• Cut two lemons in half and stuff them into the chicken.• Use the kitchen string to tie together the legs, wings andopening for the lemons. A small skewer may be used tocompletely close the opening. This will help the chickenrotate without touching the heating elements and sides of therotisserie.• Place your machines prongs through the chicken and place itinto the rotisserie. (Photo 3)• Roast the chicken according to the rotisserie chicken settings.As a rule of thumb, it is 15 minutes per pound of chicken.• Use the leftover seasoning and oil to baste the chicken half waythrough cooking. (Photo 4)• Once the chicken is golden brown and crisp,carefully take the chicken out and remove the prongs.• Serve with your favorite side dish. (Photo 5)© 2010