How to use his rotisserie and make the recipe of the ardéchois chicken.
Cooking with
rotisserie is a slow, heart-warming process that is achieved through the glow of embers and flames. This is an important precision to make because often, is conveyed the image of a bright fire placed just below the pin.
Indeed, Obelix boars hanging over a blazing fire are just a graphic effect of Mr. Goscinny, his creations being source of so much gaiety, we certainly do not want him!
A tender and tasty meat Socked and placed in front of the hearth, the flames do not lick the meat. Only the heat of the radiation penetrates "at heart". The juices, under the effect of rotation, remain for the most part inside the room, preserving its tenderness while sublimating the taste.
A cooking adapted to all the meats (and fish). The cooking with the spit raises all its flavors and it is also a good and good occasion to gather around a good fire and to let it catch by the rattling of the rotisserie.
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Recipe of the Ardéchois Chicken For 6 people
Cooking time: 1h15
Your shopping list: 1 chicken about 1.5 kg
1 onion
1 shallot
6 branches of parsley
pepper
salt
chicken offal
1 egg
Stale bread
Preparation: Chop the onion, shallot and parsley.
Also chop the heart, liver and gizzard.
Mix everything and then add the egg and crushed bread.
Add salt and pepper.
Season to taste with thyme, bay leaf or herbs from Provence ...
Stuff the poultry with your mixture then close it. You can stitch it up roughly, all of which is to make sure the stuffing stays inside when you are going to staple it.
Then put the chicken in an umbrella pin, for example, or on a single brooch and roast it for about 1:15. Start basting it after 30 minutes when the skin is already seized. You can use a brush.
Five minutes before the end of cooking, put the rotisserie closer to the fireplace to give crispness to the skin.
Put the chicken in a cool place, taking care to spread the weight. In the chimney, do not put your rotisserie too close to the fire, the cooking should start at a medium heat so that the heat penetrates the flesh gently.
Install the broiler pan underneath with a little water, it will collect all the juices while avoiding dripping grease stain the bottom of your fireplace.
To keep all the mellowness of the meat, it is essential to water the chicken regularly with the juice of the dripping pan.
