Our First Rotisserie

Man, we’ve had some good eating lately and tonight was just another example. Lucky me. I married a rotisserie!

Terry loves rotisserie chicken, but hates the fatty things you get at the supermarket so he bought his own rotisserie. I’ve been dying to try it out even though it meant I had to drag a bunch of garage sale items onto the driveway to get to it on the bottom shelf in the garage. No pics, but here’s the recipe:

Apricot-Orange Glazed Game Hens (except that I used a chicken and peach preserves!)

Whole chicken

3 Tablespoons of Orange Juice

3 Tablespoons Soy Sauce (I use low sodium)

1/2 C Peach Preserves

Stir preserves, oragne juice and soy sauce. Reserve half to warm and serve with chicken. Wach and dry the chicken inside and out. Season inside cavity with salt and pepper (we didn’t do this, we just poured a bunch of sauce inside.) Brush chicken with sauce Cook in rotisserie for 45-55 minutes or until temperature reaches 180 degrees. Serve with warmed reserve sauce.

Terry got a large bag of squash so here’s what I did with them.

Squash with apples and onions

Saute 1/2 of large onion and dried thyme in butter until translucent. Add thinly sliced Granny Smith Apple (I used 1/2 of a very large one and saute a few minutes. Add 2-4 (depending on size) yellow squash thinly sliced. Saute for a bit, then add chicken stock and a splash of white cooking wine. I wanted it to be soupy so I used 1 Cup of chicken stock. I also put plain yogurt on lots of things I topped it with dollop of yogurt.

Serve with a crispy, slightly fruity white wine. It’s been so hot lately that I’m drinking Chenin Blanc and I haven’t done that in years. If this keeps up, I may break out a Riesling or a Fume.