Since the regular oven died the death a couple of years ago, we have been using a countertop version with a convection and rotisserie option – which functions I have to say come in quite handy. It will be a while until we can have the Chambers stove renovated and checked for safety issues, since it is a gas model, and have the kitchen renovated to accommodate it. In the mean time, in between time – the countertop model gets a good workout. I confess that I don’t really miss a full-size oven, save when it comes to baking a pizza larger than about twelve inches. But since my daughter is in California helping with extended family matters for another few months … it’s not like I need a big pizza for supper anyway.

I have been giving the rotisserie function a workout whenever I have a whole fryer chicken from Granzins’ and a hankering for various meals using leftover rotisserie chicken. (There are numerous recipes for this ingredient, besides using it in crepes, and for chicken salad.) There are several tricks to getting a well-rotisseried chicken from this little oven – and one of the first is to stuff a whole lemon into the body cavity, and ram the skewer through it. The second is to use cooking string, or silicone ties; one around the drumsticks to secure them to the rotating skewer, and another to keep the wings tight to the body of the chicken. As the chicken cooks, it softens … and begins to flop all over the place. The lemon and the ties keep it all neat and compact as it cooks.

With this chicken, I got adventurous: I had a whole small orange with no particular purpose in mind for it – so that was what I used instead of a lemon. But I marinated the chicken for most of a day in a zip-lock bag, in about a quarter of a cup of lemon juice and a teaspoon of Adams Extract Citrus Siracha spice blend. Yes – the Adams Extract series of spices are another one of our local Texas industries branching out. Small-to-medium sized business, experimenting with bold flavors, rather like Fischer and Weiser with their sauces and jams. Both these brands are carried by the regional HEB chain – and both are absolutely freaking marvelous. One of the big HEB outlets has a food demo counter, where we first sampled some foods cooked with Adams Extract spice mixtures. Once a year, they have a BOGO sale at the HEB. As the regular selling price is not … well, this is not cheap stuff, let me tell you. But even so, they are worth it! But the BOGO event was not to be missed – so a bottle of one spice rub mix that we love and were running short of, and one … that I took a chance on; Citrus Siracha.

Once marinated, I took the chicken out of the plastic bag, dried it off, rubbed another teaspoon of Citrus Siracha on it, moistened with a bit of olive oil, and set it to rotisserie for two to three hours at 350. I could have used more Citrus Siracha – up to the tablespoon, I think, but I didn’t want to take a chance on making it unbearably hot the first time out. But it came out perfect; so tender it about fell off the bone, the skin crispy and mildly spicy. Tonight – chicken fajitas with some of the cooked meat, and tomorrow … who knows?