FRENCH ROTISSERIE RECIPES
RICK STEIN FRENCH ROTISSERIE-STYLE CHICKEN | AUTHENTIC ...
Rick Stein's easy rotisserie-style chicken cooked over a bed of potatoes is a quick and simple French-inspired recipe the whole family will enjoy.
Provided by Rick Stein
Yield Serves 4-6
Number Of Ingredients 1
Steps:
Preheat the oven to 150°C/Fan 130°C.
Put the lemon half and the garlic in the cavity of the chicken, then tie the legs together with cooking string. Mix the rub spices and seasonings together and blend them with the butter. Smother the seasoned butter all over the chicken.
Place the chicken on a bed of potatoes in a roasting tin and surround it with the remaining potatoes. Drizzle the olive oil over the potatoes and then roast for 2–21/2 hours. Baste the chicken and potatoes a few times during the cooking time. Serve immediately with the pan juices spooned over.
HERBES DE PROVENCE ROTISSERIE CHICKENS RECIPE RECIPE ...
This recipe is designed for rotisseries that don't sit directly over the flames. If your rotisserie does sit over the flames (or if you don't have a rotisserie), use the indirect grilling method described in the note below.
Provided by Cheryl Alters Jamison
Yield 6–8 servings
Number Of Ingredients 4
Steps:
- Place butter, herbes de Provence, and salt in small bowl; mash with fork until blended to thick granular paste. Starting at neck end of each chicken, carefully run fingers under skin of breasts to loosen. Starting at each side of main cavity, carefully run fingers under skin of thighs to loosen. Rub herb-seasoned butter on chicken under loosened skin and on outside of each chicken. Truss chickens by tying legs together and tying wings flush to sides. Enclose chickens in extralarge resealable plastic bags. Chill at least 6 hours. DO AHEAD Chickens can be prepared 1 day ahead. Keep refrigerated. Let chickens stand at room temperature about 30 minutes before cooking.
- Remove spit from rotisserie attachment and prepare barbecue (medium-high heat). Thread chickens on spit, pushing close to center. Reattach spit to motor. Place shallow disposable foil pan(s) under chickens for drips. Close grill, inserting stem of instant-read thermometer through hole in hood of grill to monitor temperature. Maintain temperature at around 400°F by opening vents to increase heat and closing vents to reduce heat. Cook chickens until thermometer inserted into thickest part of thigh registers 170°F, about 50 minutes. Turn off grill, but do not open. Let chickens rest in covered grill 10 minutes.
- Slide chickens off spit and onto platter. Cut each chicken into 6 or 8 pieces and arrange on platter.
- If using a charcoal grill,arrange coals on either side of a disposable aluminum baking pan, dividing coals equally. If using a three-burner gas grill, light burners on left and right, leaving center burner off. If using a two-burner gas grill, light burner on side opposite disposable pan. Insert an instant-read thermometer into top vent of grill or place oven thermometer inside grill on grate over pan. Bring temperature to 350°F to 375°F. Place chicken on grate above pan. Close grill. Adjust grill vents or heat setting as needed to maintain temperature.
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JACK DEE'S ROTISSERIE-STYLE CHICKEN | JAMIE OLIVER RECIPES
The key to this beautiful French-style dish is roasting the chicken directly on the bars of the oven, so the chicken juices rain down on the potatoes as they cook.
From jamieoliver.com
Total Time 1 hours 30 minutes
Calories 767 calories per serving
From jamieoliver.com
Total Time 1 hours 30 minutes
Calories 767 calories per serving
- Preheat the oven to 200°C/400ºF/gas 6 and get your oven racks into position – one in the middle and one just above.
- Slice the potatoes in half lengthways and slice the tops off the garlic bulbs, then place in a shallow roasting tray. Season generously with sea salt and black pepper and drizzle with 1 teaspoon of olive oil, then set aside.
- Using a large sharp knife, carefully cut down the back of the chicken and open it out flat. Rub the butter and a good pinch of salt and pepper all over both sides.
- Place the potato tray on the bottom shelf of the oven, and the chicken directly onto the shelf above. Place the unpeeled onions on top of the chicken and roast for 1 hour 10 minutes, turning the potatoes regularly and brushing the chicken with the cooking juices using the rosemary sprigs.
- Trim the beans and cook in boiling salted water for 5 minutes, or until tender. Finely chop the walnuts.
- Spoon the mustard into a bowl, peel and finely grate in the garlic, then whisk in 1 tablespoon each of walnut oil and extra virgin olive oil and a dash of white wine vinegar. Season to perfection with salt and pepper.
- Drain the beans and toss them in the dressing, then tip onto a serving plate and sprinkle with the walnuts.
- Remove the chicken from the oven and leave to rest for a few minutes. Squash the onions and garlic out of their skins and toss through the potatoes. Serve with the chicken and green beans.
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Oct 17, 2020 · Preheat the oven to 130ºC (FAN). Slice the lemon in half and place into the cavity of the chicken along with the garlic cloves. Smother the flavoured butter all over the chicken. Pierce the chicken with 3-4 metal skewers through the sides of the chicken. Place the potato wedges into a large, deep-sided roasting tray or dutch oven.
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Aug 15, 2020 · Instructions. Fire up your grill for medium-high cooking and prepare a rotisserie basket setup. Add fries to the basket and close. Turn on the rotisserie and close the lid. Let cook for 20 minutes then check for crispness. If the fries turn golden brown with a bit of char along the edges, they're done! If not, close the lid and cook another 10 ...
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Oct 17, 2020 · Preheat the oven to 130ºC (FAN). Slice the lemon in half and place into the cavity of the chicken along with the garlic cloves. Smother the flavoured butter all over the chicken. Pierce the chicken with 3-4 metal skewers through the sides of the chicken. Place the potato wedges into a large, deep-sided roasting tray or dutch oven.
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