| 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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