Crispy Rotisserie Chicken

A Ingredients

Chicken, whole                          1 head

B Ingredients

Rosemary, minced                      2 tablespoon (or 2 teaspoon dried)

Oregano, minced                         2 tablespoon (or 2 teaspoon dried)

Orange zest                              1 ½ teaspoon

Lemon zest                               1 ½ teaspoon

Salt                                                1 teaspoon

Onion powder                               1 teaspoon

Garlic powder                               1 teaspoon

Ground black pepper                    1 teaspoon

Olive oil                                       ¼ cup

C Ingredients

White or Red wine                     ½ cup

Flour                                           1 tablespoon

Orange marmalade                     2 tablespoon

Salt and pepper                          to taste

Directions:

1. Place all the B ingredients in a mixing bowl to make a rub. 

2. Rinse the chicken under water and pat dry.  Rub the herb rub evenly onto the chicken.  Then place the chicken onto a baking pan with wire racks.  Tie the chicken with kitchen twine to make it more presentable.  Quarter the lemon and orange used for zest, place into the baking pan with the chicken. 

3. A rotisserie chicken should be baked at 350 for 15-20 minutes per pound.  Baste the chicken with pan dropping every thirty minutes. 

4. Place the baking pan back onto the stove, pick out the food debris.  Turn the stove on to medium low, add the wine to deglaze the pan, cook until the alcohol is evaporated.  Drain the pan sauce into another bowl. 

5. In a separate sauce pan, add one tablespoon of the sauce, add the flour when it’s sizzling.  Sauté the flour until the raw taste is gone, then add the rest of the pan sauce while stirring.  When it’s incorporated, add the orange marmalade to melt. If the sauce is too thick, add more chicken stock or water.  Salt and pepper to taste. 

Serving: 6-8