" Cutting Edge, The" Triple Axle Rotisserie Chicken

Nothing could be better for an aspiring figure skater than a hearty chicken dinner. And this isn't that greasy fried stuff, either!

You will need:

  • 1 (3 1/2 to 4 lb) roasting chicken
  • 3/4 cup kosher salt
  • 3 quarts cold water
  • 1 cup black olives
  • 1 lemon, quartered
  • 10-15 cloves garlic, crushed and peeled
  • 3 tbsp butter
  • 1 sprig fresh thyme
  • Freshly cracked black pepper
  • paprika
  • 1/2 cup white wine
  • 1/2 cup chicken stock
  • 1 big guy with a steel pipe


1. Combine the kosher salt and the water and mix together.

2. Submerge the chicken in the salt brine solution and refrigerate for anywhere from 30 minutes to 4 hours (depending on how much time you have).

3. While the chicken soaks in the brine, prepare the remaining ingredients.

4. Preheat the oven to 475F. Rinse the chicken inside and out with hot water and dry well with paper towels.

5. Season the cavity liberally with salt and black pepper, then stuff with the olives, lemon and crushed garlic. Tie the ends of the drumsticks together very loosely with kitchen twine to partially seal the cavity.

6. Roughly chop the thyme and combine with the butter in a small saucepan over low heat. When the butter has melted, remove the pan from the heat.

7. Brush the skin all over with the melted thyme-butter mixture and season with salt, black pepper and paprika.

8. Place a rack over a roasting pan larger then the chicken to be roasted. Arrange the chicken on one side on the rack and place in the preheated oven. Set a timer for 20 minutes.

9. When the timer sounds, turn the bird onto its other side, (don't drop it or you'll lose points) brush with melted butter and reduce the oven temperature to 350F. Set the timer again for 20 minutes.

10. This time when the timer goes off, turn the chicken breast-side up, brush with the remaining melted butter and roast for an additional 15 minutes. Check the internal temperature with an instant read thermometer inserted in the thickest part of the thigh. It should register from 165F-170, if not, continue roasting another 10 minutes and check again. When the chicken is fully cooked, transfer to a cutting board or platter and let rest 10-15 minutes before carving.

11. Spoon off and discard most of the rendered fat from the roasting pan. Add the white wine and chicken stock and place over a medium-high heat, scraping the bottom of the pan with a wooden spoon or zambone to loosen any tasty frowned bits. Cook down until syrupy and spoon over the portions along with the olives and garlic from inside the bird.

12. Tip: If anytime during the meal, anyone even brushes against you accidentally, remember to clutch yourself and dramatically wail "Why Me" (odds are you'll get out of doing the dishes).

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