Rotissiere Chicken

[sss3]

Anyone make their own?  What spices did you use?

[oldmania]

I used to make my own. Spices were mainly garlic, salt, pepper and paprika. I had a countertop rotisserie. I never could get the crisp brown crust that a Costco rotisserie chicken has. After a few attempts, I ended up donating the rotisserie to a local charity thrift shop. I think the Costco rotisserie chicken is their best buy and I couldn't make it at home for the price they charge.

[Deleted]

I use what I feel is a fairly simple group of spices, but they work for me and the chicken is delicious. 

For a four pound chicken:

5 - cloves of minced garlic

1 - Tbs. of finely crushed Thyme

2 - Tsp. of finely crushed Rosemary

2 - Tsp. of finely crushed Sage

& enough Lemon Juice added to the above to make a paste

The paste is spread under the skin of the chicken so that it has direct contact with the meat of the chicken.  Try to get the paste all over on the breast, the legs, the thighs and the back.  It is not easily done, but the end result is worth it.

 Any additional paste is applied to the outside of the chicken.

I then mix 1/2 Tsp. of salt and 1 Tbs. of freshly ground pepper (adjust to taste).  This is used to season the cavity of the chicken (inside the little bugger).

My rotisserie allows for stopping the rotation, but the heating element is still active, which allows you to crisp the skin as desired.  Just make sure that you do it for all sides for the same amount of time.  Personally, I have never used this feature with chicken as the skin always comes out crispy enough for me.

[sss3]

Reason I asked was, I'm tired of paying big bucks for a little dry piece of meat.  Very rarely buy them.

[Deleted]

I know what you mean about the already rotisseried (I know that is not really a word)chicken that is purchased from the store being a bit on the dry side.

Conversely, I have never had a chicken come out dry from my rotisserie. They have always been exceptionally juicy and tasty.

I bought my rotisserie about 10 years ago and I have not bought an already cooked chicken from the stores since. There is now no need to. It takes me about 15 to 20 minutes to mix up the paste and apply it to the chicken. Then it is 15 or so minutes per pound in the rotisserie. Easy-peasy.

[gracielagata]

I mostly go fast and easy, AKA lazy with the spices for rotisserie chicken when I make it.
One is that dry ranch powder mix. I put a few tablespoons worth under the skin all over, and also rub externally on the skin as well.
Sometimes I will do Old Bay instead.

[Deleted]

We just bake in the oven of the wood stove. We use Grill Masters Montreal chicken spice. Put the chicken in the oven until skin is warm, rub good with butter and sprinkle with spice. Bake....James

[manygoatsnmore]

I'm absolutely no help - I buy Costco's rotisserie chickens in bulk when I'm there, throw them in the freezer, and thaw out one at a time. Never seem to get a dry one, and at less than $5 for a big chicken, I can't make them for that price. What can I say, I'm a bad, bad homesteader cook, lol.

[gracielagata]

Sept 25, 2015 0:23:31 GMT manygoatsnmore said:

I'm absolutely no help - I buy Costco's rotisserie chickens in bulk when I'm there, throw them in the freezer, and thaw out one at a time. Never seem to get a dry one, and at less than $5 for a big chicken, I can't make them for that price. What can I say, I'm a bad, bad homesteader cook, lol.

I agree! I buy at least one each time I go! We usually eat the one the night of purchase, then for a couple more days after in various forms. They are definitely worth the price, and I agree, never got a dry one. 

[manygoatsnmore]

Sept 26, 2015 13:54:41 GMT gracielagata said:

Sept 25, 2015 0:23:31 GMT manygoatsnmore said:

I'm absolutely no help - I buy Costco's rotisserie chickens in bulk when I'm there, throw them in the freezer, and thaw out one at a time. Never seem to get a dry one, and at less than $5 for a big chicken, I can't make them for that price. What can I say, I'm a bad, bad homesteader cook, lol.

I agree! I buy at least one each time I go! We usually eat the one the night of purchase, then for a couple more days after in various forms. They are definitely worth the price, and I agree, never got a dry one. 

Oh, and the wonderful chicken stock the carcass makes - after we've managed to eat all of the breasts, thighs and legs, the rest goes into the stock pot!

[Deleted]

Sept 26, 2015 23:15:08 GMT manygoatsnmore said:

Sept 26, 2015 13:54:41 GMT gracielagata said:

I agree! I buy at least one each time I go! We usually eat the one the night of purchase, then for a couple more days after in various forms. They are definitely worth the price, and I agree, never got a dry one. 

Oh, and the wonderful chicken stock the carcass makes - after we've managed to eat all of the breasts, thighs and legs, the rest goes into the stock pot!

How do you do it MGNM? Just add water and whatever veggies on hand? I have never made chicken stock ever and would love to try as we make whole chicken often but throw the bones in the trash

[sss3]

Never made chicken stock, till yesterday.  Save A Lot has bone in chicken breasts for 99 cents a lb.  Think I've died and gone to food heaven.  Bought 6 large breasts,  added 3 good sized onions, 4 bay leaves, 2 T salt, pepper, 4 stalks celery.  Boil, then simmer a couple hrs.  Would like to know if anyone has had personal experience with health benefits.  Originally I was going to use for chicken noodle soup.  Will still do that.  Broth is very filling.  Does anyone know where can get just chicken bones and skin?  Should add, there was a little over 8 lbs chicken.

[Deleted]

Thanks so much going to go try this verbatim tomorrow or day after and see how it comes out. I know there are millions of recipes for things like chicken broth on the web, but it is something else for me to hear it from someone who has done it themselves and to what end, so thank you for posting this!