We love Rotisserie Chicken. Not only is the chicken smokey
with crispy skin, but by making two of them at the same time we are guaranteed leftovers.
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.
For dessert we had Brownies and Ice Cream.
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