Polyface Whole Cajun Rotisserie Chicken, Red Potato Salad, & Creamy Coleslaw
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Polyface Whole Cajun Rotisserie Chicken

Submitted by Sally Williams (South Arlington Buying Club)

Spice Rub for Chicken

3 tbsp smoked paprika

1 tbsp dried oregano

1 tbsp ground cumin

1 tbsp dried garlic

1 tbsp dried onion

½ mustard powder

2 dashes cayenne pepper

1 tsp salt

Fresh ground pepper to taste

1 Polyface whole broiler chicken

1-2 tbsp olive oil

Kitchen twine

Glaze

1/3 cup honey

1 juiced lime

1 dash cayenne pepper

Salt and pepper to taste

Mix all the spices for the rub in a bowl and set aside. Rinse the whole broiler chicken with water and pat dry. Brush olive oil all over the outside of the chicken in order to help the spice rub stick. Thoroughly rub the spice mixture in the cavity of the chicken, as well as all over the outside of the chicken. Take kitchen twine and tie the legs and the wings so that the chicken’s weight is as evenly distributed—think football (this step is important so that the chicken turns and cooks evenly on the rotisserie’s spit). Place one of the “forks” on the rotisserie spit, run the spit through the cavity openings of the chicken and place the remaining fork on the spit, facing the chicken. Push the forks into the chicken so that is it as compact and secure as possible. Put the rotisserie spit in place on the grill, turn the motor on and all the burners of the grill on low. Close the lid and let cook for about an hour (times can vary greatly depending on size of chicken and type of grill).

In the meantime juice one lime in a small bowl. Add 1/3 cup of honey, a dash of cayenne pepper and salt and pepper to taste. Whisk ingredients and set aside.

After the chicken has been cooking for about an hour, basted the entire outside of the broiler with the honey lime glaze and close the grill lid again. Cook for a final 10-15 minutes (chicken should have an internal temperature of 170-180 degrees F as rotisserie cooking does not induce additional overtime cooking after the chicken is removed from the heat source). Remove chicken from the grill and let rest for 10 minutes before serving.

This recipe can be easily modified for a regular oven if you do not have a rotisserie. Simply preheat your oven to 375 degrees F. Place chicken in a roasting pan and cook chicken 20 minutes for each pound. After about 20 minutes, baste the chicken with a little melted butter. After about and hour, baste every 15 minutes with the homey lime glaze described above. Roast chicken until the internal temperature reaches 170 degrees F.

Serving Suggestions: classic creamy coleslaw and red potato salad with cilantro and feta.

Classic Creamy Coleslaw

1 medium shredded green cabbage

2 large carrots, grated

½- ¾ cup mayonnaise

¼ cup rice vinegar

2 tbsp sugar

1 tbsp Dijon mustard

Salt and ground pepper to taste

Whisk mayonnaise, vinegar, sugar, mustard and salt and pepper in the bottom of a large bowl. Add the shredded cabbage and grated carrots and mix thoroughly. Cover and refrigerate until chilled.

Red Potato Salad with Cilantro and Feta

2 lbs small red potatoes

1 tbsp salt

½ cup crumbled feta cheese

½ cup chopped scallions

¼ cup chopped cilantro

1/3 cup olive oil

1 lime juiced

1 cove garlic

1 tbsp honey

1 tbsp rice vinegar

1 tsp Dijon mustard

Salt and pepper to taste

Place red potatoes in a large pot and cover with water. Add salt and bring to a boil. Cook until just tender, approximately 10-15 minutes. Drain potatoes and set aside to cool.

Peel 1 clove garlic and roughly chop on a cutting board. Place a couple of pinches of salt on top of the garlic and mash with the side of a knife until a paste forms. Place garlic paste into a small bowl. Add the juice of one lime, honey, vinegar, mustard and salt and pepper and whisk until thoroughly combined. Slowly whisk in the olive oil until the dressing comes together. Taste and adjust salt if needed. Set aside.

When the red potatoes have cooled, chop them into quarters and place in a large bowl. Add the feta cheese, scallions and cilantro. Pour the reserved dressing over the salad and toss well (note: you may not need to use all the dressing-if you have leftovers just refrigerate and use on some salad greens another day). Cover salad and refrigerate until chilled.

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About Sheri Salatin

Sheri is married to Daniel Salatin. She is the marketing director at Polyface Farm and stay-at-home mom of three children. Sheri is passionate about clean food and is enjoying working the land along side her husband. When not farming, Sheri can be found reading, writing, sewing, baking and serving in her church family.
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