Another Deborah original recipe for your enjoyment. Remember, as with most of my recipes, all measurements are approximate and to your own personal taste. I did not measure anything as I went–I’m telling you approximately what I used as I eyeballed it! Enjoy your time in the kitchen, and everywhere else!
Our little chicken, served with tabouli, hummus, tzatziki, and bread for dipping. I don’t know what kind of bread it is. I made it up. If asked, I’ll post the super-simple instructions.
I started with a little 3.75# spring chicken that I got from Working-H Farms at the Morgantown Farmer’s Market.
I washed it, salted it inside and out using Celtic Sea Salt and let it sit in the fridge uncovered for a few hours to dry out. While it was chilling, I mixed up:
- 3 T butter
- 2 T minced garlic
- 1 t oregano
- freshly squeezed lemon juice from 3 lemons
Helpful hint: whisk in the lemon juice little by little so you don’t have a ball of butter flying around your bowl!Ask me how I know … anyway, after I had it all emulsified, I spread that on a small plate and refrigerated, then after it had solidified, I stuffed pieces of it under the skin all over the chicken.
Onto the rotisserie with the little guy! Of course, most of the self-baster dripped out pretty fast, but it still worked. To the remaining butter/lemon mixture, I added:
- the juice of one more lemon
- 1/2 t salt
- 1/4 t pepper
I warmed it over low heat to just melted and used that to baste Mr. Chicken a few times after the first hour of his rotisserie journey just for the heck of it. Result? Just enough flavor to enhance, not overpower, that fresh young chicken flavor. Score! 🙂 If you try it, let me know how it worked for you!
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