Italian Meats and Poultry Recipes - Gremolata Rotisserie Chicken

Ingredients                      

• 1/2 cup butter, softened

• 3 tbsp finely chopped fresh parsley

• 6 cloves garlic, minced

• 1 tbsp finely shredded lemon peel

• 1 anchovy fillet, finely chopped (optional)

• 2 3-to 3 1/2 pound whole brolier-fryer chickens

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Method:

1. For gremolata butter, in a small bowl stir together butter, parsley, garlic, lemon peel, and anchovy (if desired); set aside.

2. Remove the neck and giblets from chickens. Working with one chicken, start at the neck on one side of the breast and slip your fingers between skin and meat, loosening the skin as you work toward the tall end.

3. Once your entire hand is under the skin, free the skin around the thigh and leg area up to, but not around, the tip of the drumstick. Repeat on the other side of the breast. Rub half of the gremolata butter under the skin over entire surface. Skewer the neck skin to the back. Repeat with remaining chicken. Sprinkle surfaces and cavities of chickens with salt and pepper.

4. To secure chickens on a spit rod, place one holding fork on rod, tines toward point. Insert rod through one of the chickens, neck end first, pressing tines of holding fork firmly into breast meat.

5. To tie wings, slip a 24-inch piece of 100%-cotton string under back of chicken; bring ends of string to front, looping around each wing tip. Tie In center of breast, leaving equal string ends. To tie legs, slip a 24-lnch piece of string under tall. Loop string around tail, then around crossed legs. Tie very tightly to hold bird securely on spit, again leaving string ends. Pull together the strings attached to wings and legs; tie tightly.

6. Trim any excess string. Place second holding fork on rod, tines toward the chicken; press tines of holding fork firmly Into thigh meat. Adjust forks and tighten screws. Repeat with remaining chicken on the same rod. Test balance, making adjustments as necessary.

7. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Attach spit; turn on the motor and lower the grill hood. Let the chickens rotate over drip pan for 1 to 1 1/4 hours or until chicken Is no longer pink and drumsticks move easily (180°F in thigh muscle).

8. Remove chickens from spit. Cover with foil; let stand for 10 minutes before carving.