arts & life

dining in

Rotisserie
Recipes

chicken. Of course, if you don’t
feel like preparing your own
chicken on a spit, any rotisserie
or cooked chicken will do.

Annabel Cohen
Food Columnist

Easy and delicious,

whether you’re

twirling the bird

yourself or creating

from leftovers.

F

or years, the rotisserie unit
for my oven sat unused.
Neglected. Literally gath-
ering dust.
Then I got a new oven. It didn’t
come with a rotisserie attach-
ment so I didn’t think about it.
I did admire the twirling fowl
when I went to grocers who
roasted dozens of chickens at a
time in the meat department.
They smelled so good — a siren’s
call to a foodie like me.
Then I got a new grill. Here
was the latest version of the rotis-
serie and it not only fit my grill,
it fit my mindset! I was going to
conquer the mystery of the spin-
ning chicken that always lured
me with its intoxicating aroma.
But I was going one better with
my own basting sauce.
Perfection. Easy. And leftovers.
The following recipes are for
foods you can prepare if there
are leftovers from your rotisserie

50 August 18 • 2016

ROTISSERIE LEMON AND
LIME CHICKEN
Chicken
1 whole chicken (about 3 to
3½ lbs.), giblets removed
½ cup dry white wine,
chicken broth or water
¼ cup olive oil
Basting Sauce
2 tsp. grated lime zest
1 Tbsp. grated lemon zest
½ cup fresh lemon juice
1 Tbsp. sugar, optional
1 Tbsp. minced garlic
2 tsp. red pepper sauce
¼ cup olive oil

Prepare the grill. Attach rotis-
serie unit and remove cooking
rack if necessary. Place a foil drip
pan underneath, using one with
sides short enough so when the
chicken turns it will not hit it. A
foil cake pan works well. Preheat
the grill to medium heat.
Tie kitchen string around
chicken, securing the wings and
legs to its body. Thread chicken
on the spit and secure with spit
prongs. Combine the white wine,
broth or water with the oil in
a drip pan. Place drip pan on
grill directly below the chicken.
Attach spit to rotisserie on grill.
Reduce the heat on the grill
to low or shut off one burner to
cook over indirect heat. Cover
grill and roast the chicken for 30
minutes, basting with the pan
liquid every 10 minutes.
Meanwhile, in a medium bowl,
whisk together all the basting
ingredients. Begin basting the
chicken with the sauce after 30
minutes. Continue roasting about
1 hour longer, basting often
with all liquids until the chicken
is cooked through or reaches
an internal temperature of 180

degrees on an instant-read ther-
mometer.

BRAZILIAN
CHICKEN SALAD
1½ pounds cooked chicken,
cut into small pieces
1 cup chopped fresh parsley
1 can (about 15 ounces)
hearts of palm, chopped
1 cup diced mango (apple if
mango not available) chopped
1 cup red bell pepper
½ cup chopped carrots
½ cup frozen peas (thawed)
½ cup fresh or frozen corn
kernels (thawed if frozen)
½ cup golden raisins
½ cup sliced pimento olives
½ cup mayonnaise (or more
to taste)
Kosher salt and pepper to taste

Combine all ingredients and
toss well. Add more mayonnaise,
if desired, to taste and adjust salt
and pepper. Makes 6 servings.

CHICKEN TACOS WITH
SALSA VERDE
Salsa:
8 tomatillos (about ½ pound)
papery “husks” removed
1 small onion
2 small garlic cloves
¼ cup chopped fresh cilantro
2 Tbsp. fresh lemon or lime
juice
½-1 fresh jalapeno pepper,
seeded
Salt and pepper to taste
Tacos:
6 cups shredded cooked
chicken
2 Tbsp. olive oil
1 tsp. chili powder
½ tsp. ground cumin
½ tsp. kosher salt
12 small (6-inch) flour torti-
llas or taco shells
Garnishes: All optional, so
use as many as you’d like
Crumbled cotija cheese
Chopped cilantro

Sour cream
Fresh diced avocado
Lime wedges

Make salsa: Combine all ingre-
dients in the bowl of a food pro-
cessor and pulse to chop. Adjust
salt and pepper to taste.
Shred the chicken. Add oil and
seasonings and toss well. Heat
in a microwave-safe bowl until
hot. Serve with the tortillas and
garnishes and salsa spooned over.
Makes 12 tacos (about 6 serv-
ings).

FIELD GREENS, POTATO
AND CHICKEN SALAD
WITH STRAWBERRIES
AND PINE NUTS
1 pound redskin potatoes,
unpeeled, cut into 1½-inch
cubes
12 cups mixed field greens
6 cups shredded cooked
chicken
12 large strawberries, sliced
or quartered
1 small cucumber, cut into
½-inch cubes
¼ cup pine nuts, lightly
toasted
1 avocado, cut into thin
wedges
Dressing:
⅓ cup extra-virgin olive oil
¼ cup red wine vinegar
1 Tbsp. Dijon mustard
1 tsp. minced garlic
1 tsp. sugar
1 tsp. kosher salt
½ tsp. fresh ground pepper

Place the potatoes in a medium
saucepan. Cover with cold water
and bring to a boil over high
heat. Reduce heat to simmer and
cook for 10 minutes. Drain and
rinse under cold water. Drain
well again. Set aside.
Whisk together dressing ingre-
dients.
Arrange the greens on six
dinner-sized plates. Top with

potatoes, chicken, strawberries,
cucumber, pine nuts and avo-
cado. Drizzle with dressing and
serve. Makes 6 servings.

ASIAN CHICKEN SALAD
1 pound cooked shredded
chicken
4 cups green cabbage, cut like
very thin slaw
2 cups fresh bean sprouts
1 cup chopped celery
1 cup diced, seeded, cucum-
ber
1 cup grated carrots
1 bunch scallions white and
green parts, cut into small
pieces
1 cup cilantro leaves
Dressing:
Juice of 1 lemon or lime
2 Tbsp. white wine or rice
vinegar
2 Tbsp. soy sauce
2 Tbsp. vegetable oil
2 Tbsp. white or black sesame
seeds
1 Tbsp. sugar
1 tsp. red pepper sauce (such
as Tabasco), or to taste
Salt and pepper to taste

Bring a medium saucepan of
water to a boil over high heat.
Add the chicken and poach,
about 10 minutes, until cooked
through. Remove from heat and
cool. Use your fingers to shred
the chicken well. Chill until ready
to use, up to one day ahead.
Combine the remaining salad
ingredients and toss well. Set
aside.
Combine dressing ingredients
in a small bowl and whisk well.
Toss the chicken, salad and
dressing and chill until ready to
serve, up to a day ahead. Toss
again before serving, adjust the
seasonings and serve. Makes 6
servings.

*

All recipes ©Annabel Cohen 2016
annabelonthemenu@gmail.com.