The Weekly Rotisserie Chicken

STORY

Once a week, to make my life much easier, I put chicken or a Cornish hen in a rotisserie, and every week whenever I make this dish, I recite in my head one line from the Lord’s Prayer “Give us this day our daily bread,” only I insert “weekly chicken” where the daily bread would be. And why not? This recipe is heaven sent. The weekly chicken with herbes de provence only takes about 5 minutes to prep (45 – 60 minutes of inactive cook time), and it allows me the freedom to create three to four quick and easy meals during the week. With the chicken pictured in this recipe, for instance, I will be making Chicken Corn Chowder, and a delicious Chicken with Mint salad from Vietnam.  I often serve the Cornish hen variety of this dish to last minute guests with caramelized root vegetables (Note: This dish is also perfect for date night).

RECIPE

• Prep Time: 5 – 10 minutes.
• Cook Time: 45 – 60 minutes. (depending on the size of the bird. 45 minutes for 1 lb. A 3 lb bird will take closer to 60 minutes)
• Total Time: 70 minutes

TOOLS

• rotisserie oven
• kitchen twine
• large prep bowl
• digital kitchen thermometer
• tongs

INGREDIENTS for Cornish Hen

1 Cornish hen (washed clean, with innards removed)
1/2 shallot, finely chopped
1 clove of garlic
1/2 tsp of salt
1/2 tsp of pepper
1 tbsp of herbs de provence

INGREDIENTS for Chicken

1 2–3 lbs chicken (washed clean, with innards removed)
1 small onion
2 cloves of garlic
1 tsp of salt
1 tsp of pepper
3 tbsp of herbs de provence

METHOD

1. Place clean bird in a large bowl.
2. Sprinkle salt and pepper on the skin and in the cavity of the bird.
3. Sprinkle herbs de provence on the skin and in the cavity of the hen.
4. Stuff bird with chopped shallots/onion and garlic.
5. Place bird onto flat board, and measure out about 2 ft of twine for Cornish hen or 3 ft for chicken and truss the chicken.
6. Slide bird onto the rotisserie spit and place into rotisserie oven.
7. Cook bird for 45 minutes – 60 minutes (depending on size). Internal temperature in thigh should reach 170 degrees F.
8. Remove bird from rotisserie oven with tongs.
9. Serve (perhaps with the caramelized root vegetables).

(Photo Credit: Lance Madson)