These days you see rotisserie chicken everywhere – big warehouse stores, chain stores, you name it. It’s hard to resist when you walk by one of those big rotating rotisseries with maybe 50 birds on it. If you are fortunate enough to have a rotisserie on your grill you have probably cooked chicken many times because when you cook one you want to go back for more.
So what’s so special about cooking chicken on the rotisserie? When cooking this way we are actually roasting the chicken. Basically, roasting is just cooking uncovered. But the rotisserie keeps it constantly turning and therefore it cooks more evenly. Also, the juices tend to roll around instead of just dripping off making the chicken more moist than roasting alone.
The other benefit of rotisserie chicken is a great reduction of fat. With the chicken on the rotisserie, the fat can drain out and not mix in with the oil of a roasting pan.
Next comes the question of seasoning. Actually, seasoning is not a requirement as the chicken will taste great as it is. However, if you want to jazz it up any kind or rub, marinades or basting sauce works very well.
Here is more information that may be of interest:
The first step to rotisserie cooking a chicken is having some kind of rotisserie and knowing how to use it. This is where that user manual comes in handy. Once you have the basics of how to use the particular piece of rotisserie equipment for your grill, it’s time to get the chicken. It’s best to start with a fresh, not frozen whole chicken. It really does make a difference.
The next thing to consider is the seasoning. Marinades, dry rubs and bastes will all work well with rotisserie chicken. Traditionally, we think of basting meat on the spit, but that can lead to burning and requires more attention. Of course, you may still want to baste during cooking to keep the bird moist, but a good marinade will do more towards a juicy bird than applying sauces during cooking. When applying marinades or rubs to your chicken, do your best to get it under the skin and to the meat. Coating the skin will help to make it tasty, but won’t do a lot for the meat underneath.
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