Roasted stuffed chicken breast

[Eurotrash]

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Why is this guy worshipped by you geeks?

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I guess you didn't read the sticky closely enough. it's in the rules.

[Hallett]

Garlic Rotisserie Chicken
• 1 lb. whole chicken
• 4 cloves of garlic
• 3 tbsp of snipped fresh basil – (45ml)
• 1/3 teaspoons of salt – (3.75ml)
• 1 tbsp of olive oil – (15ml)
• 1 tbsp of lemon juice – (15ml)

Directions:
Garlic Rotisserie Chicken
1. In a bowl combine garlic, basil, salt, olive oil and lemon juice and set aside.
2. Staring at the neck on 1 side of the breast, slip your fingers between skin and meat, loosening the skin as you go work towards the tail end. Once your entire hand is under the skin, fee 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.
3. Rub garlic-basil mixture under skin directly on to meat. Cover refrigerate for 4 hours.
4. Using butchers twine, truss the chicken so that is holds together. It will also cook the meat evenly.
5. For gas grill – turn the front and the rear burners on high and leave the middle burner off and preheat to a temperature of 325°F – (180°) placing the drip pan in the center.
6. Place the chicken onto the spit according to the rotisserie manufacture direction.
7. Cook until the skin of the chicken is generously brown and the flesh is cook through. Ever 20 minutes or so baste the chicken with juices that accumulate on the drip pan.
8. When cooked the chicken internal temperature will be 180°F – (90°C) Remove chicken from rotisserie, cover with foil and let stand for 10 minutes before carvings.
9. Serve and enjoy!

[rusty JEDI]

Stuffing a chicken breast

Do you mean taking a breast with the skin still on and filling underneat the skin? Or do you mean the flatten it, line of stuffing, roll and pin technique?

rJ

[Ulysses]

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Stuffing a chicken breast

Do you mean taking a breast with the skin still on and filling underneat the skin? Or do you mean the flatten it, line of stuffing, roll and pin technique?

rJ

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Well, the stuffing was very amateurish technique and actually ended up largely melting out of the breast since I didn't pin it at all. Still was tasty.

[Ulysses]

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this may be personal blasphemy or something, but you need to consider cooking something and not putting horseradish in it.

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Today I was in a really big rush and I wanted something with a little zing in it in the stuffing. I think that leaving out the horseradish and adding some herbs would have been a superior plan, but I was really pressed for time and just grabbed what was in front of me. I do like horseradish a lot, though.

[Ulysses]

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Then I am going over to a friend's place for a scotch tasting, where 8 of us bring a different bottle to taste.

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I'm jealous.

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Here is what we had. A couple of guys brought some extras. Unlike last time (which ended with everyone in REALLY bad shape), we all had small tastes of each one, well, except for one guy, who had full measures of everything, and double measures at the end. He was falling down on the way out. I also managed to have about four bottles of water during the event, so I'm not even drunk. This will be confirmed if I can remember all the Scotches. I am very proud of my restraint.

Glenlivet 12
Macallan 12
Macallan 13 (Trader Joe's bottling)
Glenmorangie (12?)
Glenmorangie (12?) Sherry Wood finish
Balvenie 12 Doublewood
Glen Moray (12?)
Dalwhinnie 15
Tobermory 10
Talisker 10
Lagavulin 16
Coal Ila 18

Then, we had a Knappogue Castle Irish single malt that was really good.

I really liked the Dalwhinnie, Coal Ila, and Irish single malt.

[Ulysses]

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Why is this guy worshipped by you geeks?

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Why not?

[Blarg]

So do I. Great on good knackwurst and other sausages, and on hot dogs too. Also really good tangy mustards rock my socks.

My rule for horseradish and mustard is the same, and pretty close to my rule for hot peppers and hot sauce -- use just enough that you figure you might have gone too far this time.

[Ulysses]

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Sounds good. The chicken that is. Metallica, meh.

Not to hijack the thread, but I recently tried out the rack of pork they sell at costco. I doused it overnight in olive oil, soy sayce, wostershire, salt, pepper, sage, and rosemary. Oh and a bunch of fresh minced garlic. Then roasted it up the next day with the goo from the marinade and more rosemary and sage. I think some more salt and pepper. Goot. Have another in the refrigerator. Picked up a lower end pinot today that may go with it. Get you one of the rack 'o porks at costco I say.

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rack o' pork. sounds great. maybe some mashed potatoes to go with that!

[Ulysses]

I love duck. I will maybe try making Thai-style tamarind duck.