Rotisserie Chicken

You have to admit, Rotisserie Chicken looks damn good.

All it requires is a rotisserie. There is something special about watching a Chicken slowly spin and turn beautifully brown. Rotisserie cooking is also remarkably forgiving. 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.

We started with the Asparagus. After snapping off the tough ends, I immerse the spears in boiling water for exactly four minutes. For normal-size Asparagus, they come out perfectly cooked every time. This is one of the few cooking times I am rigorous about.

We buy the Chopped Egg Salad from Friends & Family. When the Aparagus is ready, I splash the spears with olive oil and season them with salt and pepper. Then I spoon the Chopped Egg over the top and finish everything with a sprinkle of Piment d’Espelette.

Served alongside the golden Rotisserie Chicken, it makes a simple and excellent meal.