Nimbl Vehicles
Gandalf the Grey
The Rotisserie Chicken
We brined the Chickens in Water and about 1 cup of Salt for a few hours.
Then they were stuffed with Ted’s aka Magellan’s fresh herbs which consisted of chopped rosemary; thyme sage and oregano.
We also put is a few chopped cloves of garlic.
The chickens were given a little massage with olive oil and then a spice rub was applied.
You need to salt them generously; I prefer a fine sea to give them a nice even coat.
Truss them and stick them on the rotisserie spike.
We used mesquite to cook them over. It takes a few hours; so have some beers handy
After about 40 minutes
After about 4 hours of hard work.
Serve with a tossed fresh salad.
The dressing consisted of fresh Lemon Juice; salt and EVOO.
We brined the Chickens in Water and about 1 cup of Salt for a few hours.
Then they were stuffed with Ted’s aka Magellan’s fresh herbs which consisted of chopped rosemary; thyme sage and oregano.
We also put is a few chopped cloves of garlic.
The chickens were given a little massage with olive oil and then a spice rub was applied.
You need to salt them generously; I prefer a fine sea to give them a nice even coat.
Truss them and stick them on the rotisserie spike.
We used mesquite to cook them over. It takes a few hours; so have some beers handy
After about 40 minutes
After about 4 hours of hard work.
Serve with a tossed fresh salad.
The dressing consisted of fresh Lemon Juice; salt and EVOO.