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“When the sorrel is going crazy in the garden and the days are starting to get longer, this recipe will whet your appetite for upcoming summer barbecues and fun times! Rotisserie or roasted, this chicken utilizes fresh seasonal greens from the garden and is best served with a locally grown, pastured, hand-raised chicken, with it's naturally lean and tasty meat. I use B and B Country Chicken because its local to me in California. Do you know your local farmers?”
READY IN:
5hrs
SERVES:
4
YIELD:
1 chicken
UNITS:
US

Ingredients Nutrition

Directions

  1. Brine the chicken using your favorite recipe or try a new one!
  2. Make Sorrel Pesto *use whatever spicy greens are growing in your garden. Sorrel makes for a nice zesty flavor without having to add salt or lemon to alter the consistency.
  3. Place greens and garlic in food processor and drizzle oil while blending. Blend to consistency.
  4. *will make more than need, you'll appreciate this part.
  5. Take chicken out of brine.
  6. Pat dry.
  7. Salt cavity.
  8. Truss.
  9. Spit or roasting pan, your choice.
  10. Cover with sorrel pesto (recipe below), gently lifting skin to massage into crevices.
  11. Cook on grill rotisserie at 240 for 2.5 - 3 hours for a 3.5 lb bird. I find the rotisserie to be quite forgiving, especially with the brine and pesto. I plan about 40 mins per lb - longer than roasting.
  12. Take off heat and let rest
  13. Carve and serve accordingly.
  14. Roasters may want to baste.
  15. Serve with fresh steamed greens, green beans and whatever is bursting from your garden or CSA basket. Smashed potatoes and salad with fresh greens, tomatoes and avocado. Bread and butter if you want.

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