Saturday, June 01, 2013

Rotisserie Chicken










Now that summer is here it time to grill and rotisserie. We made Rotisserie Chicken. We invited Tom, Scott, Robert and Darryl to join us for dinner. Tom and Scott brought an Appetizer Soup that was chilled and wonderful.

We started with Clam Pasta With Basil and Hot Pepper from the New York Times. The recipe can be found on our blog of: Sept 10, 2012. Click the date to get the recipe.

We cooked the chickens over a pan of potatoes and shallots and let the chicken drippings flavor the potatoes. Cathy stuffed the two chickens using the recipe for Roast Chicken for Two and from The Balthhazar Cookbook by Keith McNally, Riad Nasr & Lee Hansen. This is a great recipe that keeps the chicken very moist. You can find the recipe on our blog of: June 23, 2012. Click the date to get the recipe.

Robert and Darryl brought a Fruit Crisp for dessert.


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