Sunday, November 29, 2015

Serve Up Fresh Healthy Meals After Thanksgiving plus Leftovers

Thanksgiving weekend is still going- besides turkey, try cooking something unique. How about Cooking with Ronco's Chef Paja Sanchez Rotisserie Chicken or Balsamic Onions as a side dish?
Keep the celebration going and serve up delicious fresh meals to your family and friends. 

And don't forget LEFTOVERS

Serves: 8-10
Rotisserie Time: 2 ½ to 3 hours

  • 2, 5-6 pound roasting chickens
  • 6-8 fresh rosemary sprigs
  • 6-8 fresh thyme springs
  • 6-8 fresh sage sprigs
  • 6-8 fresh chives
  • 2 heads of garlic
  • 10-12 lemon wheels
  • 4 tablespoons of salted butter, cut into quarter sized pieces
  • Fresh cracked black pepper
  • Sea salt

  1. Remove chicken giblets. Rinse both chickens inside and out, then dry completely. Trim off tailbone and any excess fat.
  1. With your fingers, carefully pull back the breast skin to loosen. Stuff 2 lemon wheels, 2 sprigs of each herb and a couple of pats of butter between the skin of both chickens.
  1. Stuff the cavity of each chicken with a whole garlic clove, 2 lemon wheels and a couple of pats of butter. (This adds flavor while the chicken is cooking, but don’t over-stuff.  It will increase the cooking time.)
  1. Truss chickens to secure legs and wings.
  1. Generously salt and pepper the skin on the top and bottoms of both chickens.
  1. Place on rotisserie rods. I like to separate the two chickens with a couple of lemon wheels to allow the skin between them to have airflow to crisp up.
  1. Cook chickens for 15 minutes per pound of meat (approx. 2 ½ to 3 hours). Allow chickens to reach 165º F or test with knife by piercing meat between a leg and thigh to make sure juices run clear.
  1. When fully cooked, set rotisserie to NO HEAT ROTATE and let chickens rest for 10-15 minutes before serving.

  • 2 pounds red boiler onions
  • 3 tablespoons olive oil
  • 2 tablespoons aged balsamic vinegar
  • 1-tablespoon fresh chopped rosemary
  • 1-tablespoon fresh chopped thyme
  • ¼ teaspoon sea salt
  • ½ teaspoon freshly cracked black pepper
  1. Peel onions by hand. Or, to make peeling easier, bring a large pot of water to a boil. Lower heat to low and submerge onions in hot water for one minute. Drain and cool slightly, then peel. If you try this method, you may want to take a few minutes off your cooking time.
  1. Place peeled onions in a large bowl and add in all other ingredients. Toss to coat onions.
  1. Using a slotted spoon or tongs, remove onions from sauce and place into your rotisserie basket. If you have any smaller onions, place those towards the bottom of the basket and the larger ones towards the basket handle. Close basket securely to prevent onions from rolling around and place onto rotisserie spit.
  1. Cook in your rotisserie for 20-25 minutes or until onions start to char to your liking.
  1. Carefully remove basket from spit and toss with the remaining sauce in the bowl. Serve warm.
Special thanks to Cooking with Ronco, Chef Sanchez, and Jen Morgan.

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