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Mains

Herb- and lemon-stuffed rotisserie chicken

Herb- and lemon-stuffed rotisserie chicken
Los Angeles Times

It comes to the table with its own parade, borne on a wooden cart accompanied by two waiters and trailed by the chef, who looks on proudly. Nestled on a porcelain platter, the bird is golden brown and glistening, surrounded ... Read more

Total time: 1 hour, 20 minutes | Serves 2 to 4
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped thyme
  • 1 tablespoon chopped summer savory
  • 1 tablespoon chopped chervil
  • 2 tablespoons finely chopped preserved lemon peel (or 3 tablespoons finely chopped lemon zest)
  • 1 (4-pound) roasting chicken, rinsed and patted dry
  • Salt, pepper
  • 1 tablespoon melted butter

Step 1Heat the rotisserie according to the manufacturer's instructions. Mix the parsley, thyme, savory, chervil and lemon peel together in a small bowl. Using your fingers, slide the mixture under the skin of the chicken breasts. Be sure to distribute evenly. Season the chickens with salt and pepper inside and out.

Step 2Truss the chicken with kitchen twine. Place the chicken on the rotisserie and cook for 50 minutes or until the breast meat is done. While the chicken is cooking, baste with the melted butter about every 10 minutes.

Step 3When the breast meat is done (when the internal temperature reaches 165 degrees, the meat feels firm or the juices run clear) remove the chicken from the rotisserie and cut the trussing. Remove the legs and thighs and return them to the rotisserie basket or roast them on a baking sheet in a 450-degree oven for 15 minutes more.

Step 4Keep the rest of the chicken warm, wrapped in aluminum foil in the oven at 200 degrees, while you prepare the plates. Use the breasts to make rotisserie chicken breasts with roasted chicken jus and the dark meat to make chicken legs with heirloom tomato salad or simply carve and serve.

Note: From Josiah Citrin. Look for preserved lemons at Indian markets.

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