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Posted in: Poultry

Rotisserie Roast Chicken

With Nutmeg, Prosciutto & Butter Stuffing

Posted on by Genevieve Taylor
Rotisserie Roast Chicken
 

Rotisserie Roast Chicken

Serves:    

Ingredients

  • 1 tbsp olive oil
  • 75g butter
  • 125g fresh breadcrumbs
  • 100g prosciutto, chopped
  • 1 onion, finely chopped
  • 1 whole nutmeg, grated
  • 1 lemon, cut in half
  • 1.7-1.8kg fresh free range chicken
  • Salt & freshly ground black pepper

Directions

Step 1
Place the oil and 25g of butter into a large frying pan, over a medium heat. Once the butter has melted, add the breadcrumbs and fry until crisp, stirring regularly. Tip into a bowl, and wipe out the pan with a piece of kitchen paper.
Step 2
Add a little more butter to the pan, and fry the prosciutto slices for a few minutes until crisp. Remove to a board and chop finely, then stir through the breadcrumbs
Step 3
Melt the remaining butter in the pan and add the onion, along with the grated nutmeg and a generous seasoning of salt and pepper. Cook over a low heat until the onion is soft and lightly caramelised, about 25 minutes. Scoop the onions into the breadcrumb mixture with a slotted spoon and squeeze over the lemon juice, stirring well to mix. Reserve the lemon shells. Brush the remaining buttery juices from the pan all over the outside of the chicken.
Step 4
Spoon the warm stuffing into the chicken cavity until it’s almost full, then push in the reserved lemon shells to seal the stuffing inside.
Step 5
When you are ready to cook, light the rear rotisserie burner on your barbecue to preheat
Step 6
Thread the rotisserie spike right through the centre of the bird, using the forks to secure it in place. Connect the spit to the rotisserie motor and start it turning. Close the lid.
Step 7
The chicken will take around 1 1/4 - 1 1/2 hours to cook through. Check it is cooked by inserting a meat thermometer into the thickest part of the thigh. It should read 75°C.
Step 8
Remove the chicken from the spit onto a carving board, cover loosely with foil and allow to rest for 10 minutes before carving. Scoop the stuffing out to serve alongside.
Step 9
Serve with creamy mashed potato and some spring greens

 



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