Hello first-timers, welcome back to another edition of Thankful Thursday. Christmas is right around the coroner and I hope you are finding the bargains you need.  FYI: Be careful as you make your way to and from your stores. Make sure that you put all your gifts and bags in the trunk out of plain sight. As a reminder when shopping especially in the grocery stores, keep your purse close to your body. It has been brought to my attention that there are people who are working in teams to get your wallet out of your purse. There may be one person who asks you a question about an item that will draw your attention away from your shopping cart. At this time another person goes into your purse that you left in the cart. Be careful.

WORD OF THE DAY: Rotisserie

The Rotisserie is a style of roasting, where the meat is skewered on a split, and the meat is seared outside quickly so the juices stay inside. This device is use mostly to roast chicken, and or small turkey. There are two different approaches to rotisserie cooking, they are vertical and horizontal.  This dish was cooked on the Ronco Showtime Platinum Vertical Rotisserie.  

RECIPE OF THE DAY: Coffee Honey Roasted Chicken

EQUIPMENT NEEDED: Vertical Rotisserie, (cooking utensils that comes with the rotisserie), paper towels, large serving plate to rest the chicken, foil to cover the chicken while it rests, and 3 Cotton butcher’s twine.

INGREDIENTS: 1 Large Roasting Chicken, ¼ Cup of pure honey, Aunt Mattie’s coffee dry rub, (2 TBS. Ground coffee (used) ½ TBS. dry basil leaves, ¼ TBS. Crushed Red Peppers, ½ TBS. Onion powder, ½ TBS Cumin powder, ½ TBS Garlic powder, 1 TBS Ground mustard, ½ Chili powder, ¼ TBS Ground Red pepper, 1 TBS Lemon pepper, and Black pepper and Salt to taste. )

1.     Gather Mise En Place

2.     Combine all the dry ingredients in a small bowel

3.     Wash and dry the chicken with paper towels

4.     Place dry chicken on a large plate, separate the skin form the meat

5.     Insert the dry rub between the skin and meat

6.     Tie the chicken up so that you can stick the wing tips under the ties. Next tie the legs together

7.     Once the chicken is tied, drizzle the honey evenly over the chicken

8.     Cover and place the chicken in fridge for 4 hours or longer.

9.     Remove the chicken and let it come to room temperature before you begin to roast.  

10.                        Place the chicken on the rotisserie skewers and roast for about 2- 2 ½ hours, or until the chicken reaches 165 degrees (insert temp into the thigh. Do not touch the bone)

11.                        Place the done chicken on serving plate and cover with foil in a tent shape and let it rest for 20-30 minutes.

This dish can be paired with roasted red skin potatoes, and seared asparagus with grilled onions.

**Chicken will become very dark on the skin; continue to cook until desired temperature is reached.