Butter and Wine Basted Chicken
This recipe is a delicious way to use your rotisserie spit! The rewards of cooking chicken rotisserie style are many: crisp, golden brown skin, juicy succulent meat and, best of all, this method requires minimal attention.
Author: Chicken Farmers of Canada
- 3 lb (1.4 kg) whole chicken
- ½ cup (125 mL) unsalted butter
- 2 tbsp (30 mL) shallots,
- 2 tbsp (30 mL) parsley, chopped
- 1 tbsp (15 mL) thyme, fresh, chopped or
- 1 tsp (5 mL) thyme, dried
- 1 tsp (5 mL) rosemary, fresh, chopped or ½ tsp (2.5 mL) rosemary,
- dried pepper, to taste
- ⅓ cup (75 mL) white wine, dry
- Hook wing tips back behind body, tie securely with cotton twine, set aside.
- Combine butter, shallots, parsley, thyme, rosemary and pepper if desired.
- Using your fingertips, gently loosen
skinaround chickenbreast. Stuff each side of breast with 1 tablespoon (15 mL) herb butter mixture, gently pressing on skinsurface to spread evenly. Tie legs together securely. Insert the spit-rod lengthwise through cavityof chickenand secure with holding forks making sure chicken is balanced.
saucepan, melt remaining herb butter mixture. Remove from heat; stir in wine. Set aside and reserve for basting.
- Attach spit-rod to rotisserie with drip pan directly beneath chicken. Cook over
medium-hotgrill, for 1 ½ to 2 hours, basting about every 15 minutes. On charcoal-firedgrill, it may be necessary to add more coals.
- The chicken should be roasted until a meat thermometer inserted into the breast reads 180°F (82°C), and/or the juices run clear when pierced at the thickest part.
The chicken can also be cooked in a conventional oven at 350°F (175°C) for 1½ to 2 hours.
Serving size: 395g Calories: 630 Fat: 34g Saturated fat: 17g Carbohydrates: 2 Sugar: 0g Sodium: 270mg Fiber: 0g Protein: 73g Cholesterol: 300mg