Rotisserie Chicken

Chicken Roasting

“I think every woman should have a blowtorch.”
Julia Child

Julia Improv

Spit Roasted Chicken

Julia Child created a spit roasted – style chicken done in the oven, but as my vent hood fan is still broken, I’ going to put the chicken on the grill rotisserie with a pan under the chicken to catch any juices from the chicken.  I already made a French potato salad and green beans are ready for a quick sauté in lemon and garlic.

Julia suggests roasting the chicken with carrots and onions in a pan, but I’m going tuck some of the butter under the chicken skin and place a good part of the carrots and onions in the cavity of the bird for the most part before trussing and add the rest to the pan, then basting often with a basting brush,  2 Tbsp unsalted butter,  1 tablespoon olive oil, and 1 or more cups of chicken broth.  I removed the drip pan so that the chicken could get good and browned the last 20 or so minutes.

Rostisserie Chicken, French Style Potato Salad and Green Beans

The a simple potato salad adapted from Ina Garten’s recipe with plenty of fresh herbs and a light dressing make for a lighter version.  Blanched fresh green beans sautéed in a little butter and olive and garlic and finished with grated lemon zest.

French ~ Style Potato Salad ~ Ina Garten

An adapted version of Ina’s fruit crumble for dessert…

Fruit & Berry Crumble


Fruit & Berry Crumble

Julia Improv