Rotisserie Chicken, Injector Basting and Peach Cobbler

Recipes to follow..

Injection Basting Sauce

4 tablespoons butter

3 tablespoons finely minced onions

3 cloves minces garlic

2-3 sprigs of fresh thyme

1/3 cup chicken broth

dash lemon juice

fresh basil

Melt butter, add onions and saute until almost clear, add garlic as soon as you start to smell garlic add fresh thyme leaves (removed from stem) and broth.  Let simmer for a few minutes releasing thyme flavor.  Remove from heat chop and add fresh basil to taste, lemon juice if desired.  When cooled puree with your "smart stick".  Fill up your flavor injector and inject small amounts under the skin of the chicken and into the thickest parts of the meat.

Place chicken in a zip lock bag or covered glass bowl and put in the refrigerator for 4-5 hours.

Cook meat according to method instructions.

Peach Cobbler

1/2 cup Sugar

1 tablespoon cornstarch

4 cups sliced fresh peaches peeled

1/4 teaspoon cinnamon

1 easpoon lemon juice

1 cup gold metal flour

1 tablespoon sugar

1-1/2 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons shortening

1/2 cup milk

Heat oven to 400 degrees.  Blend 1/2 cup sugar and the cornstarch in a medium saucepan.  Stir in peaches and lemon juice.  Cook, stirring  constantly, until mixture thickens and boils.  Boil and stir 1 minute.  Pour into un greased 2 quart casserole.  Keep fruit mixture hot in the oven while preparing biscuit topping.

Measure flour, 1 tablespoon sugar, the baking powder and salt into bowl.  Add shortening and milk.  Cut through shortening 6 times; mix until dough forms a ball.  Drop dough by 6 spoonfuls onto hot fruit.

Bake 25 to 30 minutes or until bisuit topping is golden brown.  Serve warm and if desired, with cream.

6 servings.