Slash Boxes
NOTE: use Perl; is on undef hiatus. You can read content, but you can't post it. More info will be forthcoming forthcomingly.

All the Perl that's Practical to Extract and Report

use Perl Log In

Log In

[ Create a new account ]

Matts (1087)

  (email not shown publicly)

I work for MessageLabs [] 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

        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.


        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.


        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.


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


        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.


        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


        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.


Original here

The Fine Print: The following comments are owned by whoever posted them. We are not responsible for them in any way.
More | Login | Reply
Loading... please wait.