Subj : 1/11 National Milk Day 4
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From : Dave Drum
Date : Fri Jan 10 2025 04:21 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Buttermilk-Brined Rotisserie Chicken
Categories: Poultry, Dairy, Herbs, Chilies
     Yield: 4 Servings

          Salt
   1/4 c  (packed) lt brown sugar
     6 cl Garlic; smashed
     1 tb Coriander seeds
     2 ts Smoked paprika
   1/2 ts + 1/8 ts Cayenne pepper
     4 lb Whole roasting chicken
     3 c  Buttermilk
     2 tb Unsalted butter
     2 tb Apple cider vinegar
   1/2 ts Ground coriander
   1/4 ts Garlic powder

 Recipe courtesy Amy Stevenson for Food Network Kitchen

 Make the brine: Heat 1 cup water, 1/4 cup salt, the
 brown sugar, garlic, coriander seeds, 1 1/2 teaspoons
 paprika and 1/2 teaspoon cayenne in a small saucepan
 over low heat, stirring, until the salt dissolves. Let
 cool completely.

 Put the chicken in a large resealable plastic bag. Pour
 in the brine and buttermilk; seal the bag. Refrigerate
 at least 4 hours or overnight, turning once or twice.

 About 30 minutes before grilling, remove the chicken
 from the brine and pat dry. Let sit at room temperature.

 Prepare a grill with a rotisserie attachment according
 to the manufacturer's instructions. Preheat the grill to
 medium and prepare for indirect cooking: On a gas grill,
 turn off the center burner(s); on a charcoal grill, bank
 the coals to the sides.

 Or use a Farberware or Ronco (as seen on TV) electric
 grill w/rotissiere and drip pan. - UDD

 Combine the butter, vinegar, ground coriander, garlic
 powder and the remaining 1/2 teaspoon paprika and 1/8
 teaspoon cayenne in a saucepan. Cook over low heat,
 stirring, until the butter is melted. Set aside.

 Truss the chicken with kitchen twine: Tie the legs
 together and tie the wings close to the body so the
 chicken is a round shape. Once the grill registers
 350oF/175oC, slide the chicken onto the rotisserie spit.
 Insert the prongs on the rod into the chicken so it's
 snug; secure with the thumbscrews. (If the twine
 loosens, tie again.) Place the rod onto the rotisserie
 with a drip pan underneath; turn the rotisserie on.

 Cover the grill and cook, basting the chicken with the
 butter mixture every 30 minutes, until a thermometer
 inserted into the thigh registers 165o and the skin is
 browned and crisp, 2 to 2 1/2 hours. (If using a
 charcoal grill, add coals as needed to maintain a
 temperature of 325oF/165oC to 350oF/175oC)

 Turn off the rotisserie. For a gas grill, turn off the
 grill and let the chicken rest on the rod for 10 minutes
 before carving. For charcoal, lay the chicken, on the
 rod, on a foil-lined baking sheet and let rest 10
 minutes before carving.

 Printed in: Food Network Magazine

 RECIPE FROM: https://www.foodnetwork.com

 Uncle Dirty Dave's Kitchen

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