No wonder the top manufacturer of rotisserie ovens has sold more than three million units over the last several years.
Suitable for either a two-person dinner or a larger group meal such as a turkey, these ovens are remarkably versatile. Meats and vegetables are particularly suited to rotisserie cooking and the recipes range from the traditional to the sophisticated. While most people are familiar with the ubiquitous rotisserie chicken, they are good for many other types of meals. This month, I offer two favorites of my own … one featuring pork and one featuring chicken.
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons garlic puree
- 1 - 3.5 lbs. boneless pork loin roast
Mix the olive oil, balsamic vinegar, rosemary and garlic puree. Cut shallow slits into both sides of the roast. (This is to help the marinade penetrate the meat better.) Rub the meat on both sides with a small amount of salt. Put the roast into a large resealable bag, pour the marinade in, close the bag, and marinate 8-10 hours in the refrigerator, turning the bag a few times if you can.
To cook, put the roast onto the spit and secure with the prongs. Cook about 20 minutes per pound, or until the temperature on an instant-read meat thermometer reaches 155 F. Let the roast sit 15 minutes before cutting.
- Yields: 8 servings
- Preparation Time: about 100 minutes, plus marinating time
- 1 3 1/2-to-4-pound chicken
- 1 head garlic, cut in half
- 1 lemon, cut in half
- 1 tablespoon olive oil
- 2 teaspoons sea salt
- 2 teaspoons sweet paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon freshly ground black pepper.
Preheat the rotisserie to high.
Remove any lumps of fat in the chicken cavity; wash inside and out, and blot dry. Rub the chicken all over with half of the cut head of garlic, then with half of the cut lemon.
Mix the seasonings together to make a rub. Sprinkle some of the rub into the chicken and place the remaining garlic and lemon halves inside. Truss the chicken, brush the outside with oil, and rub with the remaining spice mix. Thread the chicken onto the spit and secure with the prongs. Cook the chicken until the skin is crisp and a deep golden brown and the meat is cooked through, 1 1/4 to 1 1/2 hours. When it's cooked, the internal temperature in the thigh will be 175 degrees. Transfer the chicken to a platter, let rest for 5 minutes and untruss. Carve or cut in half, and serve.
- Yields: 2 servings
- Preparation Time: about 100 minutes