GESTOPTE HEEL HOENDERS OP DIE SPIT OF BRAAI

WHOLE CHICKEN ON THE SPIT
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/02/gestopte-heel-hoenders-op-die-spit-of.html


Ingredients:

1 whole chicken, about 4 lbs
3/4 cup salt (plus more for seasoning)
1/2 cup brown sugar
1 small red onion
3-4 garlic cloves
1/2 cup cilantro (fresh coriander leaves)
Freshly ground black pepper
Barbecue sauce

Instructions:

Clean the chicken: Remove chicken from its packaging and rinse thoroughly under cold water. Discard giblets, and trim any excess fat around the neck and tail.
Prepare the brine: In a large pot, mix one gallon of cold water with 3/4 cup kosher salt and 1/2 cup brown sugar. Stir until salt and sugar are dissolved.
Brine the chicken: Submerge the chicken the brine and refrigerate for 4 to 6 hours.
Prepare the vegetable stuffing: Just before removing the chicken, dice the onion, garlic, and cilantro. Mix together and set aside.
Remove the chicken from the brine: Take the chicken out of the brine mixture and rinse thoroughly to remove all excess salt. Pat dry.
Season the chicken: Carefully stick your fingers between the skin of the chicken and the breast meat to create an opening. Stuff the vegetable mixture beneath the skin of the chicken and rub it inside the chicken as well. Season with extra salt and pepper.
Truss the chicken: Truss the chicken with the cooking twine. This is important for sealing the cavity of the chicken to ensure even and slow cooking. There's a helpful video here if you've never done it before.
Prepare the grill: Remove the grill grates from grill and place a shallow baking pan in their place. The pan will catch drippings and prevent flare-ups. Set the grill for medium-high to high heat and preheat to 375°F.
Secure the chicken to rotisserie spit: Securely clamp the chicken between the spit forks and turn on rotisserie motor.
Baste chicken: With a basting brush, thoroughly coat chicken with the barbecue sauce of your choice. You will want to baste the chicken (with sauce and drippings) at 20 to 30 minute intervals throughout the cooking process.
Cook the chicken: Let chicken cook over indirect heat until the thickest part of the thigh reaches 165°F and has a deep golden skin (1 to 2 hours).
Remove the chicken from the grill and let it rest: When finished cooking, remove the chicken from the rotisserie spit and let it set at room temperature for at least 15 minutes. This will give the chicken time to reabsorb its juices.
Cut and serve. After the chicken has sufficiently rested. Cut, serve, and enjoy! It's ok to eat it right off the bone — I won't judge.

Pappie se verwerking van die **SUURLEMOEN GESTOPTE HOENDER**Helena Kruger>April 2015
 

SUURLEMOEN GESTOPTE HOENDER

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/02/gestopte-heel-hoenders-op-die-spit-of.html
Wat baie lekker werk om spithoenders mee te stop is per hoender (word in elke hoender gestop):
1/4 ui gekap,
klein stukkie kaneelstokkie,
sout en peper,
2 t gedroogte roosmaryn,
3 naeltjies,
1 lourierblaar en
2 knoffelhuisies in kwarte gesny,
3 e olyfolie.
Meng alles en vryf hoender binne en buite-om die vel daarmee, wat oorbly per hoender stop binne-in.
Sny 1 suurlemoen in kwarte en stop gekruide hoender daarmee.
Hy sal heerlik sag word hiervan so jy kan hom ten minste een uur voor die tyd so voorberei of die aand voor die spit.

                                                      SUURLEMOEN HOENDER

HOENDER OP BIERBLIKKIE:
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/02/gestopte-heel-hoenders-op-die-spit-of.html

Of jy kan hom natuurlik op 'n oopgemaakte blikkie bier stop sodat hy regop sit op die vuur.
Die bier doen sy ding wonderlik. Veral Heineken.
Smeer hom aan buitekant met olie wat gemeng is met 1-2 e gekapte vars roosmaryn, sout en peper, dis al Ook heerlik sappig

Helena Kruger: WENK
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/02/gestopte-heel-hoenders-op-die-spit-of.html
En meng in die laasgenoemde twee se olie mengsel so 1 t Droee Mosterdpoeier dit maak jou hoender n mooi geel bruin kleur...