There’s nothing quite like the flavor ofrotisserie chicken…the aroma alone whilst it cooks whet’s theappetite!
Recipe: Rotisserie Chickenwith Fresh Tarragon
1 large broiler-fryer chicken 4 sprigs fresh tarragon – divided use 3 tablespoons olive oil 2 tablespoons unsalted butter 1 clove garlic, crushed 1 teaspoon salt 1/2 teaspoon pepper
Loosen skin of chicken by running fingersbetween skin and breast meat; insert 1 large sprig tarragon betweenskin and meat on each breast half.
In small frypan, place olive oil, butterand garlic; mince remaining tarragon and add to pan. Place overlow heat until mixture sizzles; remove from heat.
Sprinkle chicken with salt and pepper.Truss chicken and tie legs together. Thread chicken on rotisseriespit and brush with oil-herb mixture.
Cook about 1 1/2 hours or until drumsticksmove easily in their sockets and juices from chicken run clear.Baste several times during cooking.
When done, a meat thermometer insertedinto the thigh will register 180°F (approximately 80°C).Remove chicken from rotisserie and place on rack to stand for10 minutes before carving. Remove and discard strings.
Garnish with additional fresh herbs.
Makes 4 servings.
Note: Instead of tarragon, other freshherbs such as dill, basil, oregano or rosemary may be used.
Recipe provided courtesy of the NationalChicken Council. Used with permission.
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