When it comes to grilling a whole chicken, nothing beats spit-roasting. You’ll need a special rotisserie attachment for your grill (there are models available for both gas and charcoal grills), but it’s well worth the investment: As the bird slowly rotates above the grill, it bastes itself both inside and out, which produces incredibly moist meat and beautifully browned skin. Even the breast meat stays succulent. When the chicken comes off the spit, be sure to let it rest for a few minutes so the juices are evenly distributed through the meat.
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Start the meal off with a fresh Heirloom Cherry Tomato, Fennel & Arugula Salad, and serve with French-Style Potato Salad on the side. Angel Food Cake with Strawberries & Whipped Cream makes for a simple but sweet end to the meal.
Before you attach a whole chicken to the spit, be sure to tie the legs together for a compact shape. This helps the bird cook and brown more evenly and prevents the legs from flopping around with every turn.
My husband and I thought this one of the best, if not the best, grilled chickens we've done. By mistake, I used 4 Tbsps of butter which may have made the tarragon flavor more potent (and I used tarragon fresh from my garden). This is on our "favorites" list.
I love chicken on my gas grill rotiss, but this did not do well for me. I thought the tarragon too delicate for the grill, and the butter an overload. A good bird with s & p and maybe some heartier herbs in the cavity (oregano&garlic, thyme, rosemary), have done better for me.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
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