My personal Recipe for Rotisserie Chicken. I personally use Cornish Hen because they are smaller/easier to handle. I also dont want tons of leftovers.
Things you need:
2 Cornish Hens
Butter (doesnt matter what kind really) and a ceramic/porcelain bowl
Garlic or Garlic Salt
some sort of string that you can tie the legs and wings together (otherwise they flop all over)
I love my grill, and if you want a top of the line grill without going overboard, get an American Outdoor Grill (AOG). They are made by the same company who makes FIRE MAGIC, which is in the high end grill range. I will dedicate a review specifically when I get to it.
First you want to fire up the grill to heat it up. One thing I noticed is when grilling in the dead of winter with snow, things take FOREVER to cook. Didnt think it would matter since I would have the grill cover down, but… yep it matters. Eitherway, it is nice if you have a back burner for the rotisserie, but if you dont have one and just have a regular burner, that should be fine, as long as you get the temperature up to around 350-400 degF.
You will need to make the basting/marinade. I just use about half a stick of butter, place it in the bowl, place the rosemary and garlic salt in. Set the bowl in the grill as well (off to the side not on a direct flame). This melts the butter nicely.
Now wash up the hens nicely/thaw them out. Stick them on the rotisserie spit and tie the legs and wings together so they do not flop around as discussed earlier. Once the grill is up to heat, mount the spit on the rotisserie motor and let it roll. Take the butter/rosemary/garlic salt mix and start basting the hen every 5-10 min. This thing will smell amazing, and be so tender when it is done.
So how long should you cook this for? Well in the dead of winter, I’ve noted cooking times as long as 1-2 hrs. Not sure if it really should take that long, but it was definitely cooked and was not dried out at all. During the spring/summer it seems 40 min is sufficient. I obviously would always make sure the meat is cooked through before eating.
Once all and done, eat up and share with friends:)
Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
To cook in the oven as a meatloaf, proceed as follows:
Preheat the oven to 325 degrees F.
Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
To cook on a rotisserie, proceed as follows:
Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
Preheat the grill to high.
Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced
Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
The Picture may be a little fuzzy, but the funny cake was delicious!
This is my second attempt at making homemade funnelcake, and it worked out better the second time. This was done the day after thanksgiving, and I had a lot of leftover peanut oil (already passed down from my friend, Ed Lee, who also fried his turkeys for turkeyday). Suffice it to say, there was a hint of Turkey flavor, but alas it was yum.
In a deep-fryer, or heavy skillet, heat oil to 375 degrees F (190 degrees C).
In a large bowl, beat milk and eggs together. Combine flour, baking powder, cinnamon and salt. Stir into the egg mixture until smooth.
While covering the funnel hole with one hand, pour in 1 cup of batter. Start from the center in a swirling motion to make a 6 or 7 inch round. Fry on both sides until golden brown. Remove and drain on paper towels. Sprinkle with confectioners’ sugar and serve warm.