Click the Video to watch the Chicken Spin
We made a Rotisserie Chicken and Tom brought a homemade Blueberry Crisp.
We like Rotisserie Chicken with its crispy skin. The juices from the Chicken drip down into the pan of Potatoes and Onions. Cathy decided to par-boil the potatoes for a few minutes before dicing and putting them in the rotisserie. In the past, sometimes the potatoes would not get completely cooked. This ensured that they would be perfect!
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.
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