Chicken on a Rotisserie

First let me say thank you to all the readers who sent their condolence on the death of my partner.



Rotisserie Chicken

Some tips for great chicken whether you grill it or as my friend would say twirl it on a rotisserie. 

Brine your chicken.  I use a simple brine - 1/4 cup of salt   2 cups o f water heat until the salt is dissolved and then dd other spices herbs etc and some lemons and/or limes.  add cold water ice and add the chicken. be sure that the brine covers the chicken and place it in the refrigerator over night.

When you are ready to cook cut a lemon in half and place it in the cavity of the chicken along with garlic cloves and some herbs.  Truss the chicken and put it on the spit so it is balanced.  Then just cook over medium heat until it reaches the right temp.

Let it rest for 15 minutes after you take it off the heat.  It will be moist and have great flavour.

Apolgies

My companion is in Hospice. I will be back soon,

Wes

Cranberries

I found a bag of frozen Cranberries in the freezer - left over from the holidays.  Since it was about at its peak for being frozen I thought I would use it and pass on some ideas to you.

For Cranberry sauce - I use the whole berries and a just little water about 1/4 cup and then add 1/4 of orange juice and some orange zest. I also put a shot of Cointreau in which really livens things up. Bring it all to a  boil and wait for the berries to pop.  Once they pop you can decide if you want a slightly  chunky sauce or strain it.  The Cranberries have a LOT of pectin so the sauce can be thick!

You can  just chop the berries in a processor and use them as part of chutney or salsa.  Using these right now in the beginning of summer is great jolt to your palette!