Triple Axle Rotisserie Chicken

[kaci]

Triple Axle Rotisserie Chicken


The following recipe was featured during the presentation of The Cutting Edge during TBS's Dinner & a Movie on March 14.

Ingredients:

1 (3 1/2 to 4 lb.) roasting chicken
3/4 cup kosher salt
3 quarts cold water
1 cup black olives
1 lemon, quartered
10-15 cloves garlic, crushed and peeled
3 tbsp. butter
1 sprig fresh thyme
Freshly cracked black pepper
paprika
1/2 cup white wine
1/2 cup chicken stock
1 big guy with a steel pipe
.
1.Combine the kosher salt and the water and mix together.

2.Submerge the chicken in the salt brine solution and refrigerate for
anywhere from 30 minutes to 4 hours (depending on how much time you have).

3.While the chicken soaks in the brine, prepare the remaining ingredients.

4.Preheat the oven to 475°F. Rinse the chicken inside and out with hot water
and dry well with paper towels.

5.Season the cavity liberally with salt and black pepper, then stuff with
the olives, lemon and crushed garlic. Tie the ends of the drumsticks
together very loosely with kitchen twine to partially seal the cavity.

6.Roughly chop the thyme and combine with the butter in a small saucepan
over low heat. When the butter has melted, remove the pan from the heat.

7.Brush the skin all over with the melted thyme-butter mixture and season
with salt, black pepper and paprika.

8.Place a rack over a roasting pan larger then the chicken to be roasted.
Arrange the chicken on one side on the rack and place in the preheated oven. Set a timer for 20 minutes.

9.When the timer sounds, turn the bird onto its other side, (don't drop it
or you'll lose points) brush with melted butter and reduce the oven
temperature to 350°F. Set the timer again for 20 minutes.

10.This time when the timer goes off, turn the chicken breast-side up, brush
with the remaining melted butter and roast for an additional 15 minutes.
Check the internal temperature with an instant read thermometer inserted in
the thickest part of the thigh. It should register from 165°F-170, if not,
continue roasting another 10 minutes and check again. When the chicken is
fully cooked, transfer to a cutting board or platter and let rest 10-15
minutes before carving.

11.Spoon off and discard most of the rendered fat from the roasting pan. Add
the white wine and chicken stock and place over a medium-high heat, scraping
the bottom of the pan with a wooden spoon or zambone to loosen any tasty
frowned bits. Cook down until syrupy and spoon over the portions along with
the olives and garlic from inside the bird.

12.Tip: If anytime during the meal, anyone even brushes against you
accidentally, remember to clutch yourself and dramatically wail "Why Me"
(odds are you'll get out of doing the dishes).