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Tuesday, October 7, 2014

This Chicken is a Dilly

Janet Groene's
Swedish Chicken
    Use this spice mix on any whole chicken, then cook it in a covered grill, Dutch oven or in the slow cooker. It’s ideal for making  rotisserie or beer can chicken too.

1/4 cup each dried dill weed and dried tarragon
1 tablespoon each salt, pepper, dried lemon peel
1 teaspoon sugar
1 teaspoon garlic powder (not garlic salt)
1 stick butter

Mix spices and keep cool and dry. This is enough for two or three  chickens, each about 4
pounds. Dry the bird inside and out. Reserve a heaping tablespoon of the spice mixture. Rub spice mixture inside and outside the chicken, slipping some under any loose skin. Roast chicken according to the method you’re using. Melt the butter and stir in the reserved spice mix. Cut up chicken(s) and drizzle with butter mixture. Each chicken serves 4 to 6.

See more of Janet Groene's RV-ready recipes at
Her books Living Aboard Your RV, 4th Edition and Cooking Aboard Your RV, 2nd Edition, are available at the RV Book Store, (800) 274-9378.

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