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Spit Roasted Chicken with Fruit Sauce
recipe filemeat & poultryspit roasted chicken with fruit sauce
Spit Roasted Chicken with Fruit Sauce
Serves Four

Spit Chicken Marinade
1 cup dry white wine
1 cup olive oil
1 large Spanish onion, peeled and diced
2 teaspoons minced garlic
1/2 cup carrots, peeled and diced
1/2 ground clove
1 teaspoon kosher salt
Zest and juice of one lemon
Zest and juice of one lime
1/2 cup soy sauce
2 teaspoons chili oil

1 1/2 cups chicken stock
1 1/2 cups heavy cream
1/2 cup semolina
1/2 cup coarse cornmeal
1/4 pound Fontina cheese
1 teaspoon ground nutmeg
Salt and pepper to taste

Sun-dried Apricot Sauce
1/4 cup sun-dried apricots, julienned
1/4 cup sun-dried tomatoes, julienned*
1/4 cup Madeira
1 cup chicken stock
1 medium red onion, peeled and julienned
2 tablespoons corn starch, mixed with 1/4 cup of water.
Salt and pepper to taste

* Not oil-packed

Spit Roasted Chicken with Fruit Sauce

Recipe By Not Your Average Joe's

Method for Marinade
Place all ingredients in a blender and puree until smooth. Reserve.

Method for Polenta
Line an 8" x 8" pan with parchment paper. Set aside.
In a large stockpot, bring stock, cream, nutmeg, salt and pepper to a rolling boil. In a thin steady stream mix in the semolina and coarse cornmeal, stirring vigorously for approximately 8 minutes, until the mixture starts to come away from the sides of the pan. Remove from the heat and mix in the cheese. Cover with a sheet of parchment paper and plastic wrap. Refrigerate until chilled and set. Cut into four squares.

Method for Sun-dried Apricot Sauce
Place the sun-dried apricots and tomatoes in a small bowl with the Madeira wine. Cover and let marinate for a minimum of 2 hours or overnight.
Film a stockpot with olive oil. Add the julienned onions and sauté over a low heat until softened. Add the sun-dried fruit and any remaining Madeira. Raise the heat to high. Bring the mixture to a boil and add the chicken stock. Let the stock come to a boil. Stir the cornstarch/water slurry. Add to the stock. Continue to cook for about five minutes, being careful not to scorch the bottom of the pan. Lower the heat if necessary. Keep warm until ready to use.

Method for Chicken
Wash the chicken. Remove any excess fat. If the chicken is going to be grilled, cut the chicken in 8 pieces and place in a non-reactive bowl with the marinade. Cover and refrigerate for 12-24 hours. If the chicken is to be roasted in the oven, leave it whole and marinate as above.
On a charcoal grill place the marinated chicken pieces. Grill for 15-20 minutes, then spread the coals out and let cook for an additional 20 minutes, or until the internal temperature reaches 180F. Lightly brush the polenta squares with olive oil. Grill until warmed through.
The chicken can also be roasted in the oven. Adjust the rack to the bottom of the oven. Preheat the oven to 475F
Place the bird on a wire rack in a deep roasting pan, and place in the preheated oven for 20 minutes. Lower the heat to 325F and continue to cook for an additional 40 minutes or until the internal temperature reaches 180F.
Once the bird is cooked, remove from the heat and let cool for about 15 minutes. Cut the chicken in serving pieces.

Copyright © 2008