• Thredbende on July 31, 2011

  Page 173 Rosemary-Brined Rotisserie Chicken is the way chicken should taste. Follow the brining instructions with a simple broiler chicken. I used a food safe plastic bucket and didn't bother to heat the brine ingredients, just dumping them and the rinsed raw chicken together. The next day I followed the recipe, having only the back burner of my three lit and the rotisserie going. It took about 20 minutes, so don't expect tender meat if you let'er rip for an hour. Check with a thermometer at 15 minutes and every 5 thereafter. Cold as leftovers, this was as good as hot. Next time I will roast two birds for my husband and me.

Notes about Recipes in this book

• Beef and sun-dried tomato stuffed mushrooms

  • jumali on May 31, 2011

    Modifications: I used meatloaf mix instead of ground beef, and mixed 2 T of Parmesan in the meat mixture instead of topping them with Fontina. Excellent!

• Miso-ginger pork chops with sesame green beans

  • PennyG on September 21, 2013

    This was fabulous. My husband, who rarely exclaims over anything that isn't smoked for hours, said at least five times this evening how wonderful the pork chops were! Green beans were nice too. Will definitely make this again and again ...

• Vietnamese pork tenderloin salad with spicy peanut vinaigrette

  • mattheinz on July 29, 2013

    Very good, medallions may take a little longer to cook than stated. I recommend making double the sauce, and increasing the chili sauce if you want it a little spicy.

• Glazed chicken, peaches, and sweet potatoes on Southern greens

  • vicki_fmh94k on April 30, 2026

    This recipe is on page 145 of the cookbook.

• Lemon-marinated chicken and olive skewers

  • PennyG on June 16, 2013

    This was good! I added a spice blend to the marinade, rather than just the salt and pepper. I also used kalamata olives from the olive bar instead of canned. The olives added a really nice touch to each bite of chicken. I will make this again.

  • Saraboe2003 on December 28, 2018

    One of our family’s go to’s in the summer.

• Rosemary-brined rotisserie chicken

  • Aggie92 on June 21, 2016

    This recipe resulted in a moist, tender, and really delicious chicken. And it is a nice change of pace from the barbecued or beer-canned chicken that we usually make. My bird was big at about 5.5 lbs so I brined it overnight and the cooking time (at around 350 on our grill thermometer) was close to 1 hour 40 minutes. I had fresh rosemary so I substituted 6 sprigs for the dried rosemary.

• Beer-marinated mahi mahi with guacamole

  • mattheinz on September 19, 2013

    Just OK. We used Costco individually frozen mahi mahi fillets, so maybe it would be better w fresh fish.