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.