You really can cook the rotisserie chicken that you love at restaurants, right in your own kitchen. Read on to learn how to cook rotisserie chicken.
Things You'll Need
- Rotisserie oven
- Whole chicken
- Garlic or onion powder
- Favorite marinade
- Salt and pepper
- Baking bag or large storage bag
- Meat thermometer
Prepare your whole chicken at least 24 hours ahead. Whole chicken must be completely defrosted and the cavity cleaned out.
Prepare your favorite marinade. If you are not familiar with marinades, a bottle of Italian dressing works just fine. Place whole chicken in baking bag or storage bag. Marinate chicken over night or all day long.
After you remove the chicken from the marinade bag, discard bag and marinade and place your whole chicken on a platter for further preparation. Cut a whole lemon into quarters. Squeeze lemon juice on the chicken, outside and inside body cavity. Throw squeezed lemon wedges into cavity of chicken and sprinkle (inside and outside) with salt and pepper and either garlic powder or onion powder.
Tie the whole chicken up around wings and legs with poultry ties. Make sure that the chicken is tied firmly and will not be allowed to "flop" while turning in the oven.
Place the secured chicken on to the rotisserie skewers and set timer according to the size of the chicken. Generally 15 to 20 minutes for each lb. of chicken. Before removing the chicken from the oven, make sure the chicken is cooked thoroughly by inserting a meat thermometer in several locations of the chicken.
Tips & Warnings
- After removing your chicken from the rotisserie skewers, allow to set undisturbed for a few minutes. This will allow the juices to distribute evenly, creating a juicy and tender chicken.
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