Rotisserie Cooking Just Got Better

Written by Katie Parla on December 15, 2009


I live my life by the axiom “pork makes everything taste better”. I apply this self-evident postulate to rotisserie poultry with delicious consequences. Simply tether game birds (squab, song thursh, pheasant, quail, etc.) to a spit with thick slabs of pancetta separating them. As the poultry and pork cook, collect their drippings in a pan and reserve. In the case of smaller game, drizzle the drippings over the whole birds and serve. For larger birds, quarter them and finish cooking them in a pan with the porky goodness. Serve with two Lipitor&#174.

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