I hope everyone is having a great week so far – we’re almost at the end! Woo hoo!
Yesterday I posted this picture to my Facebook page:
Eating only zabiha obviously limits what I can buy at regular grocery stores, and whenever I walk by the rotisserie chickens at Costco or Sam’s Club I’m always sad that I can’t pick one up. For $5 you get a fully cooked delicious, juicy chicken?! The struggle is real, guys.
Luckily for me, making a rotisserie chicken at home thats beautiful (because that is important in food – let’s be honest), juicy, and perfectly rotisserie sticky is possible. The only catch is, you need a Rotisserie Oven.
Yes, it’s the same rotisserie that we all remember from that classic childhood commercial…
I know it’s a kitchen gadget and I know that some people are weary of kitchy infomercial products, but this one is different, I promise. It really does work! Sure, it does take up a good bit of space, and there are a *few* more extra parts to clean, but the results and ease of it all is pretty awesome. If I could get the same affect in an oven, I wouldn’t have been suckered in, but there’s something about that self-basting rotating motion that can’t be duplicated without a rotisserie. If you like good meat, I highly recommend getting one of these bad boys.
Like I said, it does take up a good amount of space, so I have mine relegated to the bottom rack in my pantry with plenty of space air space around it because it does heat up quite a bit.
Anytime I am at the butchers, I get an extra two whole chickens. It’s so easy for me to make two chickens and have them on hand for easy meals throughout the week. I even freeze fully cooked shredded chicken so when my husband get’s hungry I can easily make him some chicken quesadillas. Or I can use the shredded chicken to make really good Syrian fatet d’jaj which comes together so quick when this step is done by the way.
Also, putting some extra masala on chickens and turning them into desi-rotisserie chicken tastes – and looks – so good when nestled on top of a big platter of pulao. The possibilities are endless with this thing.
I use it *all* the time.
Anyways, enough blabbing, let me share how I make this . It really is easy, and you really can “set it and forget it!”
- 2 4-6 lb. whole chickens
- 3 teaspoons kosher salt
- 2 teaspoons paprika
- 1.5 teaspoons freshly ground black pepper
- rinse and pat dry your two chickens
- mix together kosher salt, paprika, and pepper in a bowl
- season the inside of the chickens with half of the seasoning mixture
- season the outside of the chickens with the remaining half, rub into the chicken to ensure the seasoning sticks
- use kitchen or butchers twine to tie the legs of the chickens together and another piece to tie around the breasts of the chicken to hold the wings in
- place on the rotisserie spit
- cook for 15 min/lb. or until the inside of the chicken reads 160 degrees
- take chicken out of rotisserie and off of spit, cover with aluminum foil, and allow to rest for 10 minutes
Also, make sure to use a Digital Instant Read Thermometer to check if the chicken is done. Nothing is worse than taking a beautiful, but uncooked chicken off a rotisserie. It’ll be difficult to put it back on, so do yourself the favor before you take it off and check the temp. I speak from experience on this part during one lapsed, too-confident cooking day.
I hope you guys try this recipe out and if you want more rotisserie-friendly recipes, let me know. I’m always cooking up something in the old Ronco…