Garlic chicken on rottisserie

It is very good, even if somewhat bland.  We made a colossal chicken (over 10 lb) this way, was excellent, although it took almost 3 ½ hours to cook..)

  • 1 chicken (3 lbs average)
  • 1 tsp salt
  • 10 cloves garlic, peeled
  • ½ lemon, quartered
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons butter, melted
  • 2 tablespoons Hungarian paprika
  • 2 teaspoons salt
  1. Sprinkle the inside of a chicken with 1 teaspoon salt.
  2. Peel the cloves of garlic.
  3. Place the lemon pieces and whole garlic cloves inside chicken and truss with skewers, tying legs together with cotton kitchen string. Fold wings under.
  4. Melt butter and stir in fresh lemon juice, paprika and 2 teaspoons salt.
  5. Place chicken on rotisserie with a pan positioned underneath to catch the drippings
  6. Turn on rotisserie
  7. Brush chicken with butter mixture.
  8. Roast chicken, under closed bbq cover, basting often with butter mixture.
  9. Cook for 1 hour or until skin is glazed and crispy and juices run clear (meat temperature reading 175F/87C )
  10. Let stand for at least 15 minutes before carving

 

This entry was posted in Roast Chicken / Kurcze pieczone (?!) and tagged . Bookmark the permalink.

Leave a Reply

Your email address will not be published.