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.