1 3½ to 4½ pound chicken 1 recipe Basic Brine for Poultry (page TK) 1 recipe Lemon Dijon Herb Marinade (page TK) Lemon Dijon Herb Marinade Makes about ¾ cup 4 garlic cloves 2 tablespoons fresh rosemary 2 teaspoons fresh thyme 1½ teaspoons fresh lemon zest ½ cup Dijon-style mustard ¼ cup balsamic vinegar 1 teaspoon sea or kosher salt 1 teaspoon freshly ground black pepper
Calories 670 (62% from fat) • carb. 7g • pro. 56g • fat 45g • sat. fat 13g • chol. 270mg • sod. 1050mg • calc. 42mg • fiber 0g
Rinse chicken and pat dry inside and out with paper towels and place on a cutting board. Prepare Basic Brine, according to instructions on page TK. Be sure to rinse the chicken well after brining and pat dry. Add the Lemon Dijon Herb Marinade to a 1-gallon re-sealable bag. Place the chicken in the bag with the marinade and be sure that the marinade fully coats the chicken. Place the sealed bag with the marinating chicken in the refrigerator for 2 to 4 hours. After the time as elapsed, remove the chicken from the bag and truss the chicken well with butcher’s twine. Place the dressed and trussed chicken on the provided chicken tower fitted in the drip tray. Place in the Cuisinart® Vertical Rotisserie and set the temperature to 400°F. Set the timer to 1 hour and 15 minutes. Check the temperature after one hour - the internal temperature should register at 160°F for the light meat and 170°F for the dark meat. Let chicken rest for 15 minutes; carve and serve. Lemon Dijon Herb Marinade In the bowl of a Cuisinart® Mini Chopper add the garlic, herbs and zest. Pulse to chop and then process until finely chopped. Add the remaining ingredients and process until fully combined. If not using immediately, store in the refrigerator in a sealed glass jar.