Rotisserie Chicken
I just tried this recipe today. It was pretty tasty. I'm sure you can try different spice combinations which I will do in the future, but this is the basic method for preparing and baking a rotisserie chicken. I got this recipe on-line.
Recipe:
1 whole chicken
1 tsp salt
1 tsp black pepper
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp thyme
1 tsp sugar
2 tsp paprika
Oil
Remove giblets, rinse and pat chicken dry. Rub chicken with a little oil and if desired, tie wings and legs with cooking twine. Mix all the spices and rub them all over the chicken. Place the chicken on a plate and cover with plastic wrap. Place in refrigerator for 4-24 hours, the longer the better. Bring it out of the fridge an hour before baking so it can come to room temperature. Preheat oven to 425°F (or use a rotisserie bar if you have one). I have a rotisserie baking stand that I use in the oven. You could just set the chicken on a rack inside a pan and turn it every once in a while. Bake it 60-90 minutes, until the temperature of the meat is at least 160°F and is no longer pink. Rotate pan every 20 minutes. Remove it from the oven and cover it with aluminum foil for 15 minutes before carving and serving.
Recipe:
1 whole chicken
1 tsp salt
1 tsp black pepper
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp thyme
1 tsp sugar
2 tsp paprika
Oil
Remove giblets, rinse and pat chicken dry. Rub chicken with a little oil and if desired, tie wings and legs with cooking twine. Mix all the spices and rub them all over the chicken. Place the chicken on a plate and cover with plastic wrap. Place in refrigerator for 4-24 hours, the longer the better. Bring it out of the fridge an hour before baking so it can come to room temperature. Preheat oven to 425°F (or use a rotisserie bar if you have one). I have a rotisserie baking stand that I use in the oven. You could just set the chicken on a rack inside a pan and turn it every once in a while. Bake it 60-90 minutes, until the temperature of the meat is at least 160°F and is no longer pink. Rotate pan every 20 minutes. Remove it from the oven and cover it with aluminum foil for 15 minutes before carving and serving.
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