Thank you for joining us at Rooster’s: A Noble Grille. We’ve been part of the Winston-Salem community for nearly 30 years, thanks to your support through the decades! Scroll down for our upcoming events and a recipe to take home with you. Cheers!
6-9pm | $5 Select Wine By The Glass
June 08 - Megan Doss
June 15 - Patrick Rock
June 22 - Emma Lee
June 29 - James Vincent Carroll (JVC)
As a tribute to our almost thirty years of serving simple, seasonal and satisfying cuisine to the Carolina community, we will be showcasing a monthly special that not only honors where we’ve been, but celebrates where we’re headed.
Chicken Allo Speido
4 free range chickens (1/2 chicken per serving)
1/2 lb. melted butter
Mixture of fresh herbs (parsley, thyme, sage, rosemary, savory)
Salt and pepper to taste
Wash and dry chickens.
If cooking on a rotisserie, truss each bird.
If not, tuck wings and compress legs (do not tie) and place in your baking pan.
This allows the air to circulate and cook from the inside.
For Oven Roasting
Pour the melted butter over each chicken.
Sprinkle with the herbs and season with salt and pepper.
Roast in 500° oven for 20 minutes, cut back to 350° and cook until done, 20-30 minutes more depending on your oven.
Baste during cooking every 5 to 10 minutes.
For Spit Roasting
Combine butter and herbs and brush on chicken.