| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Chicken |
1 |
Servings |
INGREDIENTS
| 5 |
lb |
Chicken; trussed |
| 4 |
sl |
Bacon; blanched |
|
|
Salt and pepper; to taste |
| 3 |
tb |
Butter |
INSTRUCTIONS
Recipe by: Julia Child - Mastering the Art of French Cooking I Sprinkle the
inside of the chicken with the salt and pepper. Truss the chicken. Push the
spit through it starting at the breast end. Dry it thoroughly, rub with
butter and sprinkle with salt. Secure the strips of blanched bacon over the
breast and thighs with string. Because of the bacon, no basting is
necessary until the very end.
Use moderate heat and rotisserie for about 1 1/2 to 1 3/4 hours. Remove the
bacon 15 minutes before the end, and baste with the pan drippings until the
chicken is browned and done.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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