Rotisserie Chicken

Rotisserie chicken is yummy, yummy, yummy. That's why it so popular at all the store delis now. If you have the space, a home rotisserie will result in good eats all summer long. The chicken is oh so moist! My instructions below are modified for a rotisserie oven. Mom bought the Food Network Rotisserie, a model made by Hamilton Beach. The chicken can be made with or without the rub. My sister has a rosemary shrub (yes, it's that big), but the original recipe does indicate that you can also use thyme springs instead. For a low salt diet, eliminate the salt in the rub.

Rotisserie Oven Chicken

From Grilling for Dummies by Marie Rama and John Mariani, p. 158
1 3 1/2 to 4 pound chicken

Marinade
1 cup dry white wine
1/2 cup olive oil
3 cloves garlic, peeled and coarsely chopped
2 teaspoons minced lemon peel (about 1 lemon()
Juice of 1 lemon (about 3 tablespoons)
3 fresh rosemary springs, about 3-4 inches long
1 teaspoon salt or to taste
pepper to taste

Spice Rub
1 teaspoon ground thyme
1/2 teaspoon paprika
1/2 teaspoon salt, or to taste
1/2 teaspoon grated lemon peel
1/4 teaspoon ground ginger
pepper to taste

1. Remove excess fat and giblets from chicken cavity. Freeze giblets for soup. Rinse chicken in cold water. Pat dry. Truss bird to keep wings and legs from drooping as spit turns.
2. In medium bowl or large, resealable plastic bag, make the marinade by combining the white wine, olive oil, garlic, lemon peel, lemon juice, rosemary sprigs, salt and pepper. Add the chicken to the marinade. Cover the bowl with plastic wrap, or press the air out of the bag and seal it shut. Chicken should fit snugly in the bowl or bag, with the marinade covering it as much as possible. Refrigerate for about 3 hours.
3. In a small bowl, make spice rub by mixing together thyme, paprika, salt, lemon peel, ginger and pepper. Remove the chicken from the marinade; pour the marinade into a drip pan that is only slightly larger than the chicken.Rub the spice mixture all over the chicken, sprinkling some into the cavity as well.
4. Following the rotisserie instructions for your unit, arrange the bird on the spit, securing it with the pronged rotisserie forks. Set the drip pan with the marinade under the chicken. As the bird cooks, the pan collects juices that flavor the basting sauce.
5. Cook, with spit turning, for about 1.5 hours or until done, basting 3times or about every 20 minutes, with the juices in the drip pan. (for a crispy skin, don't baste final 20 minutes). Chicken is done when instant read thermometer inserted between thigh and breast will register between n180 and 185 F.
6. Remove chicken from spit onto serving plate; cover loosely with aluminum foil and let stand for 10 to 15 minutes before carving. Serve with pan juices.

Cinnabon Wannabees

This is Food Network's version of the famous Cinnabon yummy buns. What can I say? Delicious!! To die for!

This recipe is available at Food Network, so for easier printing go HERE. We made some changes. The glaze was just too sweet, so the second time around, substituted a cream cheese glaze by Todd Wilbur. Perfect. Mom felt that 12 tablespoons of butter was just too much, so feel free to cut back a couple of tablespoons. How much cinnamon to use depends on what kind you have. Store bought cinnamon is not as strong as spice shop cinnamon. If you buy cinnamon from an actual spice shop, you may find that you have to cut back quite a bit or you get kindof a bitter aftertaste. Also, the buns are HUGE. Enjoy the giant bun the first time, but plan on making them smaller next time around (maybe 8 instead of 6). Finally, the yeast - use a SMALL container and make sure your milk is warm. She used a small measuring cup with a lid on top. Otherwise, you may have trouble getting your yeast to bloom. Mom made the bun dough in the bread machine after proofing the yeast.

Almost-Famous Cinnamon Buns

For the Dough:

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• 1 cup whole milk
• 1 1/4-ounce packet active dry yeast
• 1/4 cup plus 1/4 teaspoon granulated sugar
• 4 tablespoons unsalted butter, melted, plus more for the bowl
• 1 large egg yolk
• 1 1/2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour, plus more if needed
• 3/4 teaspoon salt
• 1/2 teaspoon freshly grated nutmeg

For the Filling:

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• All-purpose flour, for dusting
• 12 tablespoons unsalted butter, softened, plus more for the pan
• 1/2 cup granulated sugar
• 3 tablespoons ground cinnamon

For the Glaze:

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• 2 cups confectioners' sugar
• 1/3 cup heavy cream
• 4 tablespoons unsalted butter, melted

Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don't stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla.

Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary.)

Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.

Forming the buns:

Roll out the dough, fill and cut into buns (see instructions below). Butter a 9-by-13-inch baking pan; place the buns cut-side down in the pan, leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325.

Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze: Sift the confectioners' sugar into a bowl, then whisk in the cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm.

How to Form Cinnamon Buns

1. On a lightly floured surface, roll the dough into a 12-by-14-inch rectangle with the longer side facing you.

2. Spread with the softened butter, leaving a 1/2-inch border on the far long edge. Mix the sugar and cinnamon; sprinkle over the butter.

3. Brush the unbuttered far edge with water. Roll the dough away from you into a tight cylinder and press on the long edge to seal.

4. Cut the cylinder with a sharp knife to make 6 equal-size buns.

Cream Cheese Glaze (Todd Wilbur)

8 tablespoons margarine, softened
1 1/2 cups powdered sugar
1/4 cup (2 oz) cream cheese, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Whip with electric beater until well mixed and coat each bun generously after it comes out of the oven.