Herb- And Lemon-Stuffed Rotisserie Chicken

Recipe Ingredients

1 tablespoon	15ml	Chopped parsley
1 tablespoon	15ml	Chopped thyme
1 tablespoon	15ml	Chopped summer savory
1 tablespoon	15ml	Chopped chervil
2 tablespoons	30ml	Finely-chopped preserved lemon peel
		= (or 3 tbspns finely-chopped lemon zest)
1		Roasting chicken - (abt 4 lbs) - rinsed, patted dry
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Melted butter

Recipe Instructions

Heat the rotisserie according to the manufacturer's instructions. Mix the parsley, thyme, savory, chervil and lemon peel together in a small bowl. Using your fingers, slide the mixture under the skin of the chicken breasts. Be sure to distribute evenly. Season the chickens with salt and pepper inside and out.

Truss the chicken with kitchen twine. Place the chicken on the rotisserie and cook for 50 minutes or until the breast meat is done. While the chicken is cooking, baste with the melted butter about every 10 minutes.

When the breast meat is done (when the internal temperature reaches 165 degrees, the meat feels firm or the juices run clear) remove the chicken from the rotisserie and cut the trussing. Remove the legs and thighs and return them to the rotisserie basket or roast them on a baking sheet in a 450 degree oven for 15 minutes more.

Keep the rest of the chicken warm, wrapped in aluminum foil in the oven at 200 degrees, while you prepare the plates. Use the breasts to make "Rotisserie Chicken Breasts With Roasted Chicken Jus" and the dark meat to make "Chicken And Heirloom Tomato Salad" or simply carve and serve.

This recipe yields 2 to 4 servings.

Each of 4 servings: 550 calories; 60 grams protein; 1 gram carbohydrates; 1 gram fiber; 32 grams fat; 10 grams saturated fat; 246 mg. cholesterol; 177 mg. sodium.

Source:
The Los Angeles Times, 08-11-2004

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