California Central Coast Recipes
Rotisserie Chicken Romantic Table Style
Rotisserie Chicken with Citrus, Onion and Rosemary is one of our long-time favorites here at home --and it's so easy and inexpensive to make! Let's face it, everything purchased in the grocery store seems to get more expensive with each visit. But the gold ole whole chicken, is still one of the best bargains in the meat counter! And it's so versatile!
We first rinse our chicken well in cold water, clean out the giblets etc. then season with salt and pepper and fill the cavity with slices of orange, lemon, and fresh rosemary. We then slip several small twigs of fresh rosemary under the skin. We truss it see How to Truss Poultry
and put it on the grill's rotisserie for and hour and a half or so. We like to serve it simply on a bed of Spring Mix or Arugula, dressed with our own homemade Orange and Fennel Vinaigrette
, accompanied with some grilled bread, using some crusty peasant-style bread (our favorite is the very tasty Pugliese -especially Von's version.) Oh! The flavor combination is to die for! And served on a hot night--especially on the weekends, it's a perfect dinner solution --and oh so easy!
Preparation time: 20 minutesCooking time: 1 hour and 30 minutes
5 pound Whole chicken
1/2 Small white onion peeled and sliced
Several sprigs Fresh Rosemary , rinsed
Salt and freshly cracked Black Pepper to taste
1/4 c Extra Virgin Olive Oil
1 teaspoon Chopped Fresh Rosemary (optional).
1 cup Orange and Fennel Vinaigrette
1 Remove any giblets from the chicken cavity and save for chicken stock if you like. Rinse the chicken's outside and cavity with cold water and pat dry.
2 Cut the oranges and lemons in half and hand squeeze the juice out into a bowl or measuring cup and set aside for later. Splash the chicken cavity with a couple of tablespoons of the juice, then salt and pepper lightly.
3 Cut the squeezed skins into pieces. Salt and pepper the the cavity and lightly stuff the cavity with citrus skins, onion and a couple of rosemary sprigs (do not over stuff!).
4 Truss the chicken -see How to Truss Poultry. Prick the skin at a couple of points on each side of the breast, thighs and back and slide rosemary springs in between the skin and the flesh.
5 For the marinade, mix the reserved juice with the olive oil and add salt and pepper to taste. If desired add the optional chopped rosemary for a more intense rosemary finish.
6 Place the trussed chicken on the rotisserie spit. Baste the chicken with the marinade and roast according to your grill's directions. Low to moderate heat roasting heat works best (about 90 minutes total roasting time).
7 Every 10 to 15 minutes continue to baste the chicken until all the marinade is used up.
8 When the chicken reaches an internal temperature of 150 to 160 degrees, (or to your personal preference) it is done. Remove the chicken from the grill and allow it to rest for 10 minutes before serving.
9 Carve the chicken in serving pieces, and serve with the orange fennel vinaigrette on the side.
Quarter and serve simply on a bed of fresh arugula or Spring Mix accompanied by a loaf of crusty bread and a glass of a good chilled dry Grenache Rose wine.