sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
Today I let the rotisserie cook lunch while I worked. Chicken on a rotisserie is my favorite way to cook chicken, and a dijon mustard/herbes de provence slather brine is my favorite way to season roti-bird. And if rotisserie chicken seasoned with an herbes de provence slather is my favorite, then let's continue with the spatchock-in-a-basket method for maximum delicious surface area.
The mustard paste mix I use is:
* 1/4 cup dijon mustard (you can use horseradish dijon mustard if you want to kick up the heat a bit)
* 1 tablespoon kosher salt
* 1 tablespoon herbes de provence
* 1 teaspoon fresh ground black pepper
I spatchcocked the bird, worked some of the slather under the skin on the breasts and thighs, slathered the underside, and then slathered on top of the skin. I let this one dry brine in the fridge for 3 days, longer than I planned, but it didn't hurt anything.
Into the basket and onto the grill
Dont mind me classin' the joint up by grilling in my front yard
Around and around it goes, self basting in its own goodness
About an hour and 10 minutes later, it's done
The flavor from the herbs and dijon mustard is very savory, so good. Great skin from the roti as usual, and the meat underneath was very tender
:thumb:
The mustard paste mix I use is:
* 1/4 cup dijon mustard (you can use horseradish dijon mustard if you want to kick up the heat a bit)
* 1 tablespoon kosher salt
* 1 tablespoon herbes de provence
* 1 teaspoon fresh ground black pepper
I spatchcocked the bird, worked some of the slather under the skin on the breasts and thighs, slathered the underside, and then slathered on top of the skin. I let this one dry brine in the fridge for 3 days, longer than I planned, but it didn't hurt anything.
Into the basket and onto the grill
Dont mind me classin' the joint up by grilling in my front yard
Around and around it goes, self basting in its own goodness
About an hour and 10 minutes later, it's done
The flavor from the herbs and dijon mustard is very savory, so good. Great skin from the roti as usual, and the meat underneath was very tender
:thumb:
Last edited: