Saturday, January 23, 2010
If I am in a big hurry, I will break down and buy a rotisserie chicken at the supermarket. You’ll find me, more often than not, making one from scratch at home.
The great thing about cooking them on a rotisserie spit is that the fat drains away and you see a major reduction in the fat that you actually consume.
It is a great tasting meal for special guests. So many people have raved about this recipe. You can also use an indoor rotisserie if you have one.
1 (3 pound) whole chicken
1 pinch salt
1/4 cup butter, melted
1 tablespoon salt
1 tablespoon paprika
1/4 tablespoon ground black pepper
Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes.
During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.
Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.
If you don’t feel like using your BBQ in the middle of January, here is another one you can try in your oven to feed a crew. The trick is to cook it slow on very low heat. This is another recipe that got a lot of great reviews and I know so many people who love this because you basically can forget about it for 5 hours while its cooking.
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens
In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
Preheat oven to 250 degrees F (120 degrees C). Place chickens in a roasting pan. Bake uncovered for 5 hours ( yes- that's right - 5 hours!), to a minimum internal temperature of 180 degrees F (85 degrees C).
Let the chickens stand for 10 minutes before carving.