How to Stuff a Chicken for Rotisserie

Video Transcript

"Hi! I'm Scott for Expert Village and today I'm going to teach you how to make a rotisserie chicken. Now that the onion's all chopped up, we want to chop up a little bit of fresh garlic. We'll take our whole clove here and we'll break just a little piece off. I'll move this stuff down and just get it out of the way. The best way to get the skin off of this guy is to put it down on the table. Take a chef knife. Make sure the blade's away from you, and just give it a quick hit right on the top. You’ll see that it pretty much pops right out. Take all your skin off. There you go. We have some nice garlic right there. When you use the fresh garlic of course, it's going to be very, very potent so one clove should be just enough for us. We'll take this and put it down and cut it once down the middle. We'll turn it sideways and we'll chop it up. You can just smell that. It's going to be on my fingers all night. I guess I'm going to be sleeping alone tonight, but at least I'll be sleeping good. There we go. We've got our garlic chopped up nicely there. Quick tip to get garlic all throughout underneath the skin of the chicken is you take those little cloves that we just cut up. Take maybe 1 or 2 of those little pieces just like that. Take a pairing knife and just cut a little sliver in the skin. What we're going to do is we're actually going to put these little pieces of garlic right underneath the skin. When it starts steaming up inside the rotisserie, the steam will stay underneath the skin and cook right into the chicken and underneath the skin. It's going to be awesome. You just pick up the little sliver here and just shove that little guy in there. It doesn't have to go that far because garlic's really strong, so we just put 2 of those in there. Alright, there we go. That's in there too. Now we can go ahead and flip the chicken straight up, so we're going to put our green onions in there and our onion mixture. That'll give the flavor on the inside. We'll pick it up and we'll just stand him right up. We'll be greeted with a big opening right in the bottom. That's where we're going to put all this stuff. We're not going to use all of this because it's very potent, but we'll go ahead and grab a little bit of mix, mix it together, and just put it right inside the chicken. Right inside the chicken. Just kind of shove it in there just a little bit. Maybe another heaping handful there and put that in there also. There we go. We've got our nice onion mixture for the inside. The outside is going to be garlicy. The outside is going to be a little bit garlicy, and we're going to just maybe put a few of those little pieces of garlic that we cut up inside also."