Toby Keil
Executive Chef
Saturday was jam night at our house so I decided to throw a few birds on the rotisserie for the family and our guests. The birds were cleaned and the gizzards and livers were saved for later, I'll fry em up for breakfast. Once the birds were cleaned, I patted em dry and coated them with seasoning salt then on the rotisserie they went. Once the birds were snug and turning for about 15 mins, I basted em with a mixture of oil, honey, paprika and orange juice, then I repeated the process every 15 mins or so until the internal temp reached 180. I cooked em for about two hours at 300, they came out golden brown and juicy. It was a bit of a squeeze but I was able to get all four of them on. Below are the pics of the birds and the lemon meringue pie my daughter made.
The birds ready for grilling.
The birds are done and ready for slicing.
Time to eat.
My daughters pie.
The birds ready for grilling.
The birds are done and ready for slicing.
Time to eat.
My daughters pie.