BBQ42/17: Rotisserie Chicken:
Rotisserie Chicken: I still had a few chickens from Herb Fed that needed cooking and I was keen to get the rotisserie out again so decided to just do a simple cook for Sunday lunch.
I got some rapeseed oil, chopped fresh rosemary and chopped fresh thyme then mixed them together and rubbed them all over the chicken before inserting the rotisserie bar.
I fired up the grill and used some silver birch chunks this time as they are meant to be good with Chicken and I know Marcus has mentioned how good the smoke taste of silver birch is a a few times.
From previous cooks I knew it would take about an hour to cook so I checked it regularly from 30 minutes and after 40 minutes I started checking the internal temperature aiming for 75c across most parts.
I was really happy with the colour of the chicken. The mix of rapeseed oil and the silver birch smoking wood seemed to really work well.
Once I was happy most parts had hit 75c I took the chicken off.
The skin had ripped slightly on one side, no big deal!
I sliced the chicken and it was so juicy, I had to sneak a taste and it was fantastic!
Roast potatoes using Kenji’s recipe again, I haven’t found anything better yet!:
Yorkshire puddings from a Delia recipe but with an extra egg. I used beef dripping in the pan and these happened to be the best Yorkshires I have cooked so far so I will repeat that in future!:
All served up for lunch:
This was a great meal for Sunday lunch, really easy recipe but with fantastic results. The silver birch was nice, I will use that more often. The chicken from Herb Fed is very high quality, you can tell when you look at it, smell it and touch it but more so when you eat it after you have cooked it. As with most things, when the quality of the meat is so good you don’t need to do a lot to it to get a good result. Nice that after 41 blogs this year I finally managed to make up my own recipe even if it was really simple!
Change wise, I didn’t move the baskets under the chicken at the end to crisp the skin. I think this rub would have taken the direct heat and not burnt so I would try that next time. Definitely use beef dripping in potatoes and Yorkshire pudding.