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Ridder's spit roasted chicken

Ridder's chicken roast with Al Limone spicy rub 
(Tip: Prepare the rub one day in advance)

Ingredients for 4 persons: 
1 chicken (appr. 1.5 kg)
4 tbsp Al Limone olive oil (to prepare the spicy rub*)
1/2 lemon, cut in pieces
3 cloves of garlic (chopped coarsely)
200 gr of garlic chopped finely 
5 chilli peppers 
500 gr red onion
500 gr white onion
5 tbsp coriander seeds
1 tbsp aniseed 
2 tbsp salt

Materials:
Roulade rope 
Spit 
Core thermometer
Grill
Frying pan
Mortar or coffee-grinder

Heat:
Make sure the BBQ/ grill is heated properly.

Step 1
Rub the chicken with the spicy rub both on the in- and outside as well as underneath its skin. Fill the abdomen with the lemon, Al Limone olive oil and the 3 cloves of garlic (coarsely chopped). 

Step 2
Tie the hind-legs of the chicken with the roulade rope. Another option is to leave on the elastic that was already used to tie its legs; this is suitable for grilling. Put the chicken on the spit and make sure to divide the weight as good as you can. Pay close attention to the fact that the legs and wings should be well confirmed to the spit. 
Roast approximately for 1:15h over a grill with the temperature of 220ºC. It is optional to raise the temperature a little towards the end of the cooking process. 

Step 3
You can see if the chicken is cooked properly by measuring the temperature of the hind legs, which should be around 70ºC. This is shown by the skin and meat seperating, by the bone having a white-greyish color and if the meat has a white color.

Al Limone spicy rub:
For this you need: 
4 tbsp Al Limone olive oil
5 fresh chilli peppers (chop in half and remove seeds)
500 gr red onion (chopped finely)
500 gr white onion (chopped finely)
200 gr garlic (chopped finely)
5 tbsp coriander seeds
1 tbsp aniseed
2 tbsp sea salt
Grill
Oven 
Frying pan
Mortar or coffee-grinder

Step 1
Grill the chili peppers for approximately 5 minutes over the grill, until they are slightly black. Let them cool, remove burned skin and chop. 

Step 2
Preheat the oven to 70ºC. Divide the chilli pepper, garlic and onion over a baking tray, sprinkle with Al Limone olive oil and dry in the preheated oven for 10 hours. Let it cool down. 
Meanwhile, roast the coriander and aniseeds in a frying pan on medium heat. Let cool and crush with the mortar. Mix with the dried vegetables and the sea salt en store until use in a clean closeable jar. 

Left over? Make some delicious pulled chicken on a sandwich with coleslaw!
 

Written by - Valerie Molenaar

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