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Old 10-13-2012, 10:17 PM   #11
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Originally Posted by Whiskadoodle View Post
I don't have a rotisserie. I have a beer can though.
Empty or full? The chicken cares.
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Old 10-14-2012, 12:27 AM   #12
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Empty or full? The chicken cares.
LOL!!! WE ALL care

Ever meet a toasted chicken? Want to?
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Old 10-15-2012, 04:30 AM   #13
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Empty or full? The chicken cares.
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Old 10-15-2012, 04:31 AM   #14
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Hey, Mister, you got any Pork porn???
That is so funny
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Old 10-15-2012, 12:47 PM   #15
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Originally Posted by Whiskadoodle View Post
I don't have a rotisserie. I have a beer can though.
Drink the beer and hold the chicken after cooking and spin a few times. That way you'll have rotated chicken and a cook that no longer cares how the chicken was made
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Old 10-19-2012, 05:19 PM   #16
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Chef Maloney's Rotisserie Chicken [FONT="Book Antiqua"][SIZE="4"][/SIZE][/FONT] CHEF MALONEY'S ROTISSERIE CHICKEN This is Way Easy! I remember my mother's rotisserie chicken. The aroma used to drive me crazy, waiting and watching the bird turn on the spit. I have modified her recipe slightly. She never used the red pepper flakes. This recipe can also be made in the oven on a broiler pan, or on a vertical roaster in the oven with excellent results. 1 whole Chicken, 3 - 6 Lbs., rinsed & patted dry. Olive or Vegetable Oil 1 whole clove Garlic 1 TBLSP. (approx.) Lawry's Seasoned Salt (Orange-ish Red Bottle) Red Pepper Flakes Mash the Garlic & Seasoned Salt together in a bowl or mortar. Rub the Chicken w/Oil Rub the Garlic & Salt mixture over entire Chicken. Sprinkle w/ Red Pepper Flakes Place on Rotisserie (if using) Rotisserie for 1 1/2 - 2 hours, until cooked & tender. (or alternatively bake at 375 for 1 1/2 - 2 hours, until cooked & tender) Turn the oven down to 350 if the outside of the bird is browning too rapidly. :chef: 3 stars 1 reviews
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