Tag Archives: roasted chicken


When you are down-sizing and decluttering as we are right now, you open a lot of boxes that haven’t been opened since the day they were packed. You also dust off a lot of things that have been lurking on a high shelf in the garage. The most common response to a new discovery is probably to ask why in the world did you save [fill in the blank] in the first place. There are some items that you are pleased to see, and that bring back fond memories. The initial response is usually to keep such treasures even though the more reasoned reaction should be to toss them out or at least give them away.

There is another category of stuff: things that you want to try out or take on another spin before you make a decision. We found one of those in the garage. We had already brought it with great care from the family farm several years ago, and we had even used it several times before banishing it to the garage.

It was my mother-in-law’s Sunbeam Carousel Rotisserie Broiler, complete with a pamphlet of recipes and illustrations of happy chickens, pigs, and cows. I’m not sure how old the broiler is, but I would guess that it came from the 1960s. You can buy one on eBay or from Amazon, complete with original box, for $90-125. Mom-Mom’s is in remarkably good shape. The electrical cord, although old and without any of the modern safety features, is not frayed. The broiler turns and heats up when you plug it in.

The process for broiling chicken with this device is amazingly simple: Truss the chicken as you might for roasting it in the oven. If you’ve never trussed a chicken, Julia Child describes a method in volume I of Mastering the Art of French Cooking and Jacques Pepin describes three methods in his classic, La Technique. Two of those methods require a trussing needle, but the task can be done simply with kitchen twine.  Put your favorite flavorings in the body cavity before you truss it. I used butter, lemons and freeze-dried lemon powder. Slather the bird with melted butter. Put it on the rotisserie, legs down. Put on the lid, and plug it in. The suggested cooking times are even printed on the metal and glass-domed lid, so you don’t have to do much thinking. You can use a roasting thermometer if you prefer. For that, you will need to unplug the rotisserie, take off the lid, and preferably use an instant-read probe thermometer.

We had a five-pound chicken in the freezer. That’s about as big a bird as you can cook with the rotisserie. The chicken cooked to a beautiful golden brown and was juicy and delicious.

One thing is certain: if we spend as much time with every re-discovered treasure in our garage as we have with the rotisserie broiler we will never get down-sized or decluttered.


Trussing Poultry


  1. Rinse and pat dry with paper towels a good-sized chicken, making sure that the bird has been completely defrosted and the gizzard, liver, heart, and neck have been removed from the body cavity.

    Good-sized roasting chicken

    Good-sized roasting chicken

  2. Remove the first joint of the wings with poultry shears.

    Cut off the first joint of the wings

    Cut off the first joint of the wings

  3. Salt and pepper the body cavity generously, and, if you like, stuff it loosely with sliced lemons.
  4. Holding a piece of kitchen twine in your fingers, stretch out both arms. Cut the string to that length.
  5. Find the middle of the string and catch it under the tail. Cross the string to both drumsticks. Wrap the string around both drumsticks and pull tight so that the drumsticks come together and the body cavity closes.
  6. Pass the two ends of the sting up the sides of the bird. Then turn the bird over and fasten the wings against the body with loops of the string in the bend of the wing. Make sure the wing is held tightly against the body. Tie the two ends of the string together and trim off long ends. The bird should be a compact packet that will fit on the rotisserie spit safely.

Carousel Rotisserie Broiled Chicken


  • 5 pound chicken
  • salt and pepper
  • lemons
  • melted butter


  1. Rinse the chicken and pat dry. Season the cavity with salt, pepper, sliced lemons and melted butter
  2. Remove the tips of the wings of the chicken at the first joint. Truss the chicken with kitchen twine according to instructions above. Make sure that the chicken is a compact bundle so that it can turn freely in the rotisserie without brushing against the heating element. Brush the whole surface generously with melted buter. Add ½ cup water or chicken stock to the drip pan that holds the spit and basket. Put the chicken, legs down, on the spit. You may need to use the basket accessory to stabilize the bird. Cover with the domed lid. Turn on the broiler by plugging it in. Make sure the chicken turns freely and clears the burner element.
  3. Broil for 15-17 minutes per pound, checking through the dome frequently
  4. When the chicken is done, unplug the rotisserie; remove the chicken from the spit being careful not to burn yourself; remove the string and lemons if you are using them; let rest for 5 minutes; carve and serve. .


Filed under Food, Photography, Recipes


We just got back from a week-long visit to San Francisco where we tended our grandson while my daughter and her husband worked overtime to get their new restaurant – Rich Table – open by July 19.

The dining room before any renovations

First-day restaurant owner thinking, “What have I gotten into?”

To my wife and me it seemed impossible to believe that they had signed the lease and accepted the keys on May 1 and were planning to be open by July 19. Part of our disbelief was grounded in having been there the day they walked into the space. The previous owner occupied the space for 12 years, and so much of the clutter of over a decade was still around. The restaurant had only shut its doors for the last time the night before, so there were also the leftovers of last-minute meals and unwashed dishes.

Wonder what else is in that scary basement?

The space is in a very good part of the city, close to the performing arts centers as well as the city hall. Still, the space was in  desperate need of a major redo. And that’s exactly what Sarah and Evan did. Walls were torn out, the restroom was relocated so that it was ADA compliant and no longer opened into the middle of dining room, banquettes were tron out, and major cooking equipment, including the range led together with duct tape,  was either replaced or sent out for a total refurbishment. Carpet was pulled up, and lurking beneath was a beautiful hardwood floor just begging to be refinished and polished.  Other discoveries included beautiful wooden pillars hidden behind drywall covers and a great red support beam for the ceiling. An image of the red beam has become a part of the web site home page for Rich Table. Old furniture was out and natural wood tables with classic chairs were brought in.

“The Beam”

After the demolition was completed. the new construction began. Evan went to an old saw mill which was being torn down in Petaluma. He bought several hundred square feet of old barn wood to be used on the walls of the dining room. With the help of their designer, Sarah and Evan put together a new space with soft-colored wooden walls, a gleaming cherry-stained hardwood floor, complementary curtains, and interesting lighting.  The roughness of the wood was softened by welcoming throw pillows at the back of the banquette.

Finishing touches on the community table

The new corner of the banquette

In the meantime, the two remained busy cooking for private parties, trying out some of the dishes they plan to offer on their menu. Their goal is to provide creative, well-prepared high-end food in a relaxed atmosphere without all of the fuss and with affordable prices. A couple of the dishes which will make their menu are shown here.

Grilled artichoke and crab bouillabase with ramps

Braised oxtail with foraged spring things and flatbread

They still have lots of finishing touches to put in place, but the restaurant is close enough to being ready that we wound up having a sort of family picnic. Sarah cooked some of the food at home, then brought it to the restaurant to be finished. Our son joined us from his home in Silicon Valley. After a sparkling wine toast (New Mexico Gruet, what else?) we wound up having a  feast – nothing fancy: roasted chicken, giblet sauce, fresh-baked biscuits, ears of  corn seared on the restaurant plancha, sautéed shaved Brussels sprouts, and a delicious dessert  leftover from a private party: sort of a deconstructed Black Forest cake with rich chocolate cream served between wafers of a crisp chocolate panade and topped with macerated fresh sweet cherries and whipped cream.

The big push now begins. The reservation program is not yet set up, but the plan is for Rich Table, 199 Gough, San Francisco, to be open by the end of the month.

Ready for a toast


Jacques Pepin says that one of the marks of a good chef is to be able to cook a perfect omelet. The other mark is the ability to roast a perfect chicken. Here is Sarah’s recipe.

Oven-Roasted Chicken


  • 1 fresh four-pound baking chicken
  • salt and pepper
  • 6 cloves of garlic, coarsely chopped
  • 1 lemon, halved
  • good handful of your choice of fresh herbs – thyme, rosemary, sage, or tarragon are all good choices
  • ½ cup melted butter (about)


  • Thoroughly clean the chicken, inside and out, with running water
  • Salt and pepper generously inside and out
  • Stuff the cavity with the chopped garlic, cut lemon, and herbs
  • Brush the chicken all over with the melted butter and place in the middle of a heavy, oven-proof pan (cast iron works the best) over a hot flame.
  • Turning frequently and basting as needed, brown the chicken on all sides
  • Move the chicken in the skillet to the middle of an oven preheated to 425º F
  • As it bakes, turn the chicken frequently and baste it with pan juices and remaining melted butter.
  • Bake for about 1 hour or less  or until the temperature of the thigh muscle reaches 165° F using an instant read thermometer
  • Remove from the oven, let rest for about 5 minutes, and then slice into serving pieces while the skin remains crisp.

Grilling corn and Brussels sprouts on the plancha


Filed under Food, Photography, Recipes, Restaurants, Travel