| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 6 | servings | ||
INGREDIENTS
| 2 | tb | Dried oregano |
| 2 | tb | Dried purple basil |
| 2 | tb | Thyme |
| 1 | tb | Dried sage |
| 1 | pn | Lavender |
| Coarse sea salt | ||
| Freshly ground black pepper | ||
| 3 | lb | Roasting chicken -; (to 4 lbs) |
INSTRUCTIONS
Combine the dried herbs, salt, and pepper in a small food processor or spice grinder. Pulse until finely ground. Rub the mixture all over the chicken, to completely season and coat. Place the chicken on the rotisserie. Place over the prepared coals. Roast until the juices run clear when tested with a two-pronged fork and an instant-read thermometer reads 165 degrees when inserted into the thickest part of the thigh, about 2 hours. Serves 4 to 6. Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from Cyril Chappellet, Director of National Sales; Chappellet Winery, 1581 Sage Canyon Road St., Helena, CA 94574; 707-963-7136 or 800-494-6379 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Recipe by: Cyril Chappellet Converted by MM_Buster v2.0l.
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