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Basted Poultry-on-a-spit Recipes |
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Ingredients 4 1- to 1 1/2-pound Cornish game hens or two 2 1.2- to 3-pound whole broiler-fryer chickens Wine Basting Sauce or Herb-Butter Basting Sauce
Method For Cornish game hens, season the cavity of each hen with a little salt and pepper. Run the sour rod through each hen crosswire, below the breastbone; pinch the tines of the holding forks together and push into each hen. (Space birds about 1 inch apart on rod.) With four 18-inch cords, use one cord to tie each hen. (Tie the tail to crossed legs. Bring cord around to back, cross and bring around across breast, securing wings to body. Tie a knot: cut off loose ends. ) Test for balance.
For chickens, season cavity of each with a little salt and pepper. Skewer neck skim to back of chickens, Mount one chicken on spit rod; secure with 2 holding forks and tie with cord. Add a third fork and second chicken. Secure with a fourth fork; tie with cord. Test for balance.
Place medium-hot coals around the drip pan. Attach spit; position pan directly under meat. Turn on motor; lower grill hood. Grill hens or chickens for 1 1/2 to 1 3/4 hours or till leg joints move easily. Baste occasionally during the last 30 minutes with a basting sauce. Pass extra sauce, if desired. Serves 8.
Wine Basting Sauce: In a saucepan combine 1/2 cup only white wine; 2 tablespoons butter or margarine; 2 tablespoons lemon or lime juice; 2 teaspoons cornstarch; 1 teaspoon sugar. 1/2 teaspoon dried savory or dried marjoram, crushed; and dash pepper. Cook and stir till thickened and bubbly; cook and stir 2 minutes more. Makes about 1 cup sauce.
Herb-Butter Basting Sauce: In a saucepan combine 1/2 cup butter or margarine; 1 teaspoon onion juice or grated onion; 1/2 teaspoon dried oregano, crushed; 1/2 teaspoon dried basil, crushed; 1/4 teaspoon pepper; and several dashes bottled hot pepper sauce. Heat and stir till hot. Makes about 1/2 cup sauce.
Per serving(1/8 of serving): 245 g calories, 22 g Protein, 2 g carbohydrates, 17 g fat, 140 mg sodium |
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