Spit-Roasted Chicken with Tarragon Butter

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¿Cómo hacer Spit-Roasted Chicken with Tarragon Butter?

When it comes to grilling a whole chicken, nothing beats spit-roasting. You’ll need a special rotisserie attachment for your grill (there are models available for both gas and charcoal grills), but it’s well worth the investment: As the bird slowly rotates above the grill, it bastes itself both inside and out, which produces incredibly moist meat and beautifully browned skin. Even the breast meat stays succulent. When the chicken comes off the spit, be sure to let it rest for a few minutes so the juices are evenly distributed through the meat. 

Ingredientes de Spit-Roasted Chicken with Tarragon Butter

4 onzas. (1/2 taza) de mantequilla sin sal, suavizada
2 cucharadas estragón fresco finamente picado, más 2 ramitas grandes
1 cucharadita ralladura de limón finamente rallada más 1/8 cucharadita. jugo de limon fresco
Sal kosher y pimienta negra recién molida
1 3-1 / 2- a 4 libras. pollo entero

Resumen de Preparación

A continuación un breve resumen para la preparación de Spit-Roasted Chicken with Tarragon Butter.

Prepare a gas or charcoal grill fire for indirect grilling over medium-high heat (400°F).

If using a charcoal grill, bank the coals against opposite sides of the grill, parallel to the spit. Put a 9×13-inch foil drip pan on the charcoal grate between the banked coals and fill it halfway with water.

If using a gas grill, remove the grill grates, put a 9×13-inch foil drip pan on the inactive burner(s) and fill it halfway with water.

Set up the rotisserie attachment according to the manufacturer’s instructions.

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