rotisserie chicken recipe

Rotisserie Chicken Recipe
The Best Way To Cook Chicken

Rotisserie chicken can be more healthy and less fattening as long as you do not eat the skin. Since the fat drains out of the chicken as it turns on the rotisserie and falls into the tray below, there is much less fat to consume in a rotisserie chicken recipe. The slow, gentle rotation next to and not over the fire bastes the chicken both internally and externally as it melts out the fat.

If possible use a fresh chicken rather that frozen for better flavor for your rotisserie chicken recipe. Herbs mixed with a little olive oil are a a great way to season the chicken. Choose the herbs you like - thyme, rosemary or tarragon - rub or brush the olive oil on n the outside of the skin. Sprinkle the herbs of your choice onto the oiled skin. Mix the oil and herb into a dressing to tuck inside the chicken between the skin and flesh. This will add much flavor to the chicken. Additionally you can stick whole sprigs of your favorite fresh herbs into the cavity.

Place the chicken on the skewer starting with the tail end of the chicken. Remember to place the tail end prongs on the skewer first. Slide the neck end prongs onto the skewer and make sure the chicken is held tightly between the two prongs. Tighten the prong screws to hold them in place. Use a piece of string wrapped around the legs and tie the string to hold them close to the cavity.

Create a drip pan out of aluminum foil and place in on the grill below where the chicken will rest. You can use small stones in the corners of the drip pan to hold the drip pan in place. Place the pointed end of the skewer into the rotisserie motor socket. If you have a counter weight, use to balance the chicken as it spins.

Turn on the rotisserie motor, close the grill top and your chicken should be ready in 1 1/4 - 1 1/2 hours for a 3 -4 pound chicken. A 6 pound chick will take approximately 2 hours +/-. Grill the chicken until the skin is a deep golden brown and the juices are running clear. You can also test the chicken with a thermometer. The chicken is done when an instant read thermometer stuck deep into the thigh reads 160 degrees. Let the chicken rest about ten minutes before carving to let the juices sink back in.