Rotisserie Chicken

Mozzarella , Tomatoes, Turkey Meatball

We were on the West Side and decided to stop at Joan’s on Third on way back to Silverlake. Joan’s has some excellent takeout. We purchased Tomato and Mozzarella Cheese Salad to go and Turkey Meatballs, that was made in an Lebanese or Mid-east Fashion. Not all of Joan’s take out is fabulous. These weren’t. Oh, well.

We cooked a Two Chickens in our Rotisserie. We place diced potatoes and onions under the chicken in the heart of the grill. As the potatoes cook they absorb the juices of the chicken. The best thing about rotisserie cooking is that it is very forgiving. I just look at the meat every 15 minutes, make sure the coals are burning hot,  occasionally I add some wood chips to generate smoke. When the food looks done, I use an instant read thermometer to check the internal temp. If it takes longer than expected, just drink more and relax.

You can get the recipe for the chicken from our blog of: We 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.