Uncle Bills Chicken Barbecued On A Rotissiere Recipes

ROTISSERIE CHICKEN

Steps:

• Preheat the grill to medium-high. Brush the chickens with oil and season the outside and cavities with salt and pepper. Skewer the chickens onto the rotisserie rod and grill, on the rotisserie, for 30 to 35 minutes, or until the chicken is golden brown and just cooked through. Remove from grill and let rest for 10 minutes before serving.

ROTISSERIE CHICKEN

Steps:

• Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes.
• During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.
• Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

UNCLE BILL'S CHICKEN STRIPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Remove all fat from chicken breasts and cut into 1 inch by 4 inch strips. In a bowl, whisk together the eggs and buttermilk. In a plastic resealable bag mix together the bread crumbs, grated cheese, garlic powder, salt, pepper and dill weed.
• Dip each chicken strips into buttermilk mixture, then into bread crumb mixture (about 4 strips at a time), and toss to coat well. Place strips in a single layer in a 9x13 inch baking dish and drizzle with melted butter/margarine. Bake in the preheated oven for 15 minutes or until golden brown, turning once after about 8 minutes of baking time.

UNCLE BILL'S BARBECUE TANDOORI CHICKEN

Steps:

• Remove all skin and fat particles from chicken pieces and discard.
• Using a sharp knife, make several incisions about 1/4" deep in each chicken piece.
• In a large mixing bowl, combine tomato paste, ginger, minced garlic, pepper flakes, chili pepper, yogurt, coriander, cumin, salt curry powder, saffron strands and olive oil; mix well.
• Add chicken pieces to mixture and turn to coat on all sides.
• Cover and marinate chicken for at least 5 hours or overnight; keep in the refrigerator.
• Spray barbecue grill with a no-stick vegetable spray.
• Preheat barbecue to medium-hight heat.
• Place chicken pieces directly on grill.
• Barbecue on medium-high heat for 20 to 25 minutes, turning once.
• While barbecuing, baste chicken with any left over sauce.
• To ensure that the chicken is fully cooked, take a knife and cut into the thickest piece of chicken; there should be no pink showing.
• Serve hot or cold.
• Saffron strands may be purchased at most super markets.
• I do not use saffron powder.
• If desired, leave the skin on the chicken pieces.
• You may also make this recipe using all chicken breasts, (boneless or bone-in).

UNCLE BILL'S CHICKEN SOUP

Steps:

• In a large heavy bottom cooking pot, heat olive oil and butter over medium-high heat.
• Add onions, leeks, carrots celery and garlic and cook, stirring for about 3 minutes or until vegetables are slightly softened but not browned.
• Add chicken broth, water, bay leaf, thyme and rosemary.
• Bring to boil.
• Cut chicken into bite size pieces and add to soup along with the diced mushrooms.
• Add noodles and bring soup to boil.
• Reduce heat, cover and simmer for 10 minutes or until noodles are tender and the chicken is cooked through.
• Remove bay leaf and discard.
• Stir in parsley, salt and pepper.
• Adjust seasonings to taste.
• Serve soup hot.
• Refrigerate any unused portions.
• NOTE: Homemade Chicken or Turkey Stock is so much better than purchased broth.

UNCLE BILL'S CHICKEN BARBECUED ON A ROTISSIERE

Steps:

• Remove any parts from cavity (if any) and set aside for other use.
• Wash cavity and the whole chicken with cold water, then dry with paper towelling.
• Boil a large kettle of water to scalding hot.
• Place the chicken in a large pot and pour the scalding water over the entire bird including the cavities.
• The skin will shrink against the chicken meat and help keep the chicken moist.
• Dry the chicken with paper towels.
• Weigh the chicken to determine the weight for cooking.
• Sprinkle inside body cavity with dried dill weed, granulated garlic powder and coarse black pepper.
• Now stuff the cavity with the cut oranges, squeezing them slightly to release some orange juices. Insert the rosemary sprig.
• Tie the wings and legs with butcher string to keep them from flopping around when barbecueing.
• Place the chicken over the rotissiere spikes and attach the holder. Place the chicken in the centre of the holder.
• Rub or brush olive oil generously over the entire chicken and then sprinkle the five spice powder generoulsy over the chicken.
• Place the chicken in the rotissiere and close the door.
• Set your timer for 15 minutes per pound of chicken. Therefore, a 3 pound chicken will take 45 minutes to barbecue.
• It is not necessary to baste the chicken while it is barbeceuing.
• You may wish to test for doneness. Insert a meat thermometre into the breast of the chicken and it should read between 175 - 180°F Do not overcook.
• When the chicken is done, remove onto a plate and remove from the spit.
• Cover with aluminum foil and let rest for about 20 minutes before slicing.
• The skin of the chicken will be nice and brown and so tasty, that's if you wish to eat the skin.
• You can also use 2 large lemons (quartered) instead of oranges to give the chicken a nice lemony taste.
• You can use a larger chicken, up to 5 pounds.
• I prefer to use the Ron Popiel Barbecue Rotissiere or the Baby George Foreman Rotissiere.
• Serve with a Curry/Onion Sauce.
• NOTE: During cleanup, spray your counter, cutting board, pots, pans, utensils and other areas with full strength bleach that were used to prepare the chicken.
• You may wish to rub the entire outside of the chicken with plenty of butter, instead of olive oil. Sprinkle with dried bread crumbs or Panko crumbs and pat down into the butter. You will get a nicely browned and crispy skin.