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Matts (1087)

Matts
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I work for MessageLabs [messagelabs.com] in Toronto, ON, Canada. I write spam filters, MTA software, high performance network software, string matching algorithms, and other cool stuff mostly in Perl and C.

Journal of Matts (1087)

Monday October 10, 2005
09:08 AM

Rotisserie Chicken with a Lemon Hand Grenade

[ #27097 ]

Today is Canadian Thanksgiving day, and although I don't get today off
        work (I get the US holidays), we had family around yesterday and
        celebrated with a big turkey dinner. Just in case we didn't have enough
        turkey (hah! You should see how much is left) I cooked up a chicken as
        well. I think I've now hit the perfect recipe for doing chicken on the
        rotisserie:

        Carve a lemon into a hand grenade. That is: slice off the top and
        bottom, and cut several gashes along the body. If you don't have a
        rotisserie and want to oven cook the chicken, save the cut off bits and
        place them in the oven pan around the chicken.

        Image

        Now, in a pestle and mortar grind up Corriander seeds, Cumin, and
        Maldon Sea Salt. Mix is about 5, 1, 1 respectively. Make sure it's well
        ground up otherwise bits get stuck in your teeth.

        Image

        Put the chicken in a large bowl, and pour over the ground up herbs.
        Roll it all around and cover it well. This part is best done outside,
        as it gets really messy.

        Image

        Push the lemon grenade onto the end of the rotisserie bar.

        Image

        Then insert into the chicken, pushing the lemon deep inside. Cross the
        legs of the chicken as the prongs go in to hold them in place.

        Image

        Now truss the chicken with butcher's string to ensure that no bits flap
        off as it rotates around. I'm terrible at this (I'm sure there's a
        technique I'm yet to learn), and if you get it wrong you'll know pretty
        quickly.

        Image

        Now place on the rotisserie. The chicken cooks in about 2 hours,
        depending on the size. You know it's cooked when it takes on a lovely
        dark golden brown colour.

        Enjoy.

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