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PERUVIAN ROTISSERIE CHICKEN Recipe

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This recipe for PERUVIAN ROTISSERIE CHICKEN, by , is from HELEN'S COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
HELEN SHEPERT

Category:
Category:

Ingredients:  
Ingredients:  
4-5 CLOVES GARLIC, CRUSHED
1 TABLESPOON GROUND CUMIN, PLUS
1 TEASPOON GROUND CUMIN
4 TABLESPOONS WHITE VINEGAR
2 1/2 TABLESPOONS PAPRIKA
2 TEASPOONS FRESH GROUND BLACK PEPPER
3 TABLESPOONS WHITE WINE
3 TABLESPOONS CANOLA OIL
3/4 TEASPOON SALT
1 (3 -4 LB) ROASTING CHICKEN
1 LEMON, JUICE OF, AND MIXED WITH THE WATER
1 QUART WATER, COLD

Directions:
Directions:
IN MEDIUM-SIZE BOWL, MIX FIRST 9 INGREDIENTS.
WASH CHICKENS THOROUGHLY WITH LEMON WATER AND REMOVE EXCESS FAT FROM INSIDE CHICKENS.
WITH A LARGE CARVING FORK, POKE DEEP HOLES ALL OVER CHICKEN, INCLUDING UNDER WINGS. RUB THE MARINADE THOROUGHLY INSIDE AND OUTSIDE THE CHICKEN. SEAL CHICKEN IN A LARGE PLASTIC BAG AND MARINATE FOR AT LEAST 2 HOURS (BUT PREFERABLY UP TO 24 HOURS) IN REFRIGERATOR.
REMOVE CHICKEN FROM BAG AND DILUTE MARINADE LEFT BEHIND IN BAG WITH A TABLESPOON OF WATER. (PLACE MARINADE IN A SMALL SAUCEPAN, BRING TO A BOIL AND SIMMER 2-3 MINUTES. SET ASIDE.).
PLACE CHICKEN ON A ROTISSERIE SPIT, AND ROAST AT MEDIUM HEAT FOR 45 TO 55 MINUTES. IF BAKING, BAKE AT 375 FOR 1- 1 HOURS, BASTING WITH MARINADE EVERY 15 MINUTES.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20

 

 

 

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