When roasting a whole chicken, how to get it?!
Answers: really tasty like the ones you get from a deli?
This delicious comes from Allrecipes.com Enjoy!!
Roast Sticky Chicken-Rotisserie Style
SUBMITTED BY: Sue Rogers
"Ever wish you could get that restaurant style rotisserie chicken at home? Well, with minimal preparation and about 5 hours cooking time (great for the weekends!) you can! I don't bother to baste the bird, though some like to for the first hour. The pan juices always caramelize at the bottom, and the chicken will turn golden brown...fall-off-the-bone good!"
PREP TIME 10 Min
COOK TIME 5 Hrs
READY IN 5 Hrs 10 Min
SERVINGS & SCALING
Original recipe yield: 2 whole (4 pound) chickens
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 pound) whole chickens
DIRECTIONS
In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion 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.
Preheat oven to 250 degrees F (120 degrees C).
Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.
I buy chicken at the supermarket.
I season it at home and let it marinate.
Try Rosemary herb ... you might like that
a lot if you like Deli Chicken.
:)
xo
when doing a whole bird with lots of flavor rub the caviety with salt and pepper (inside) then stuff the caviety with savory onions, carrots, garlic, & rosemary stems. Stuff it full and you will have good flavor. Just empty and discard the onions, etc... before serving.
I have one of those rotisserie ovens, just basic poultry season, salt & pepper (I substitute Mrs. Dash for pepper) and it will be great.
try this recipe for beer can chicken. I fix mine on the grill but this link will give you instructions on how to do it in oven. I do rub the chicken down with a poultry season based dry rub. I can't give the recipe to the rub because I sell it but there are many sites and books that you can look into that will give you a similar one.
http://www.post-gazette.com/food/2000032...
the one thing that everyone's answer so far is lacking is the addition of injections of flavor....the marinated your rubbing, whether it be dry or liquid should also be injected and if not injected into the meat, at least rub some butter under the skin. Mine always come out just like the ones you buy at your local butcher.....
Wash and season the chicken with mixed herbs,garlic,two chopped peppers,one onion,salt soya sauce and leave it to soak over night.
Put chicken in baking tray with foil to cover and cook on a medium /high heat for 1 hour 1/2,..take it out and turn over to cook on other side,..leave for another hour.
Open foil and scrunch down around the corners,..place back in oven and turn the heat down,..this will brown the chicken,.until golden.
Yum yum! ;)