American Kitchen Classic Chicken Rotisserie Style
"Rotisserie style chicken is spit roasted chicken using a rotisserie. Even roasting, a moister bird and having the fat drip off during the rotation are the reasons why rotisserie chicken is so popular. The problem is that not every one has a rotisserie at home but you want the rotisserie flavor. The use of a roasting pan should help with crisping the skin and allowing the fat to drain off."
- Ready In:
- 5hrs 15mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 4 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon white pepper
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon garlic powder
- 2 onions, quartered
- 2 (4 lb) roasting chickens
directions
- In a small bowl, mix together the spices.
- Remove and discard giblets from inside of the chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Try and rub under the skin as well.
- Place half of the onion quarters into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
- If you have a rotisserie, follow the manufacturer instructions to cook the chicken. Remember to remove chicken from bag first.
- If you do not have a rotisserie, preheat oven to 250 degrees F.
- Remove from bag and place chickens on their side in a heavy roasting pan and roast 1 hour. Turn onto its other side and sprinkle with several tbsp water; roast 1 hour more. Turn chicken on its back; roast 1 hour more.
- Turn on its breast; roast 2 hours more, to a minimum internal temperature of 180 degrees F. Let the chickens stand for 10 minutes before carving.
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