How do I cook a rotisserie chicken at home?!

Well, technically, if you want a rotisserie chicken.....you've got to have a rotisserie! And most home cooks don't. You can get a roasting pan and put a rack in the bottom of it so the heat will go all around the chicken. If you don't have a rack, get some heavy duty foil and crumple up several balls of it. Set those in the bottom of your pan and that's what the chicken will be placed on. Make sure your chicken is COMPLETELY DRY when you put it in the oven. You can do a salt rub for a couple of days, or a brine (which I think you are referring to), or you can just rub the whole thing with whatever spices you like. Salt, pepper, garlic, onion powder, smoked paprika (if you have it - would make it great!). Make sure you put seasonings inside the chicken too (and, of course, take that packet of giblets out first!!!!!). You could also quarter a couple of lemons and put in the cavity. Now just pop that chicken in the oven at 375 - tent it with foil for about 30 minutes, then take it off. You can baste with the juices or rub butter on the bird. When the juices run clear, you're done. But always let meat sit (covered with foil) for 15 - 30 minutes before cutting it or all the juices run out and it's dry.
Enjoy and have fun cooking!

Here are 2 ways to roast the chicken..........

Preheat the oven to 375 degrees...........

Place the chicken in the pan, and cover it with soft or melted butter and salt. Pour some water in the bottom of the pan........
Sprinkle the bird with rosemary and thyme. Put it in the oven. Covering is recommended, but optional.....

Bake for one to two hours, depending on the size of the bird; the usual rule is to bake 20 minutes per pound. Baste the bird every 20 to 30 minutes using the run-off fluid in the pan

Remove the cover for the last 10 to 15 minutes if you covered the chicken.


OR..................

Rub it with olive oil and salt, and sprinkle it with oregano and basil.
Stuff the bird's cavity with cloves of garlic.

Follow the instructions above..

You can also make gravy...
Put some flour in the bottom of a skillet. If you baked a small bird, use 1 tbsp.; for a big bird, use 2 to 3 tbsp
Stir in some water and stir until the flour is dissolved....Add 1 tsp. salt and 1/2 tsp. black pepper for a little gravy, and twice that for a lot of gravy....Pour the juice from the chicken into the skillet, and stir thoroughly....Turn on the burner to high, and cook while stirring. It will form a thick gravy....


Vegetables are an easy side with baked chicken, like potatoes and carrots .. Peel and chop your vegetables, and place them in the oven in their own pan with a little water and seasoning. If you want them to soak up some flavor from the bird, put them in the same pan, but they may be a little soggy...just keep an eye on them...

Well I hope this helps you....

Good luck...............

Baked Rotisserie Chicken


1 whole chicken, quartered
3 -4 limes, juiced
1 whole head of garlic, peeled and finely chopped
Change Measurements: US | Metric

Directions:
Prep Time: 20 mins

Total Time: 1 1/2 hrs
1 Put all ingredients in a bowl or plastic bag. Marinate 4 to 6 hours in refrigerator, rotating chicken several times.
2 Remove from refrigerator. Place chicken on a broiler pan, skin-side up.
3 Bake at 350* for 30 to 40 minutes.
4 Turn oven up and broil for 10 to 15 minutes until skin is blackened.
5 Cool 10 to 15 minutes and serve.


Read more: http://www.food.com/recipe/rotisserie-st…

http://www.food.com

Rotisserie cooking is a great method to use for preparing chicken. The chicken will have a reduced fat content because the fat drains off and it will not be sitting in the fat as it cooks. The fat will flavor and moisten the meat as it cooks and drips from the chicken. The result of rotisserie cooking a chicken is moist flavorful meat with a nicely browned, crispy skin. The information below provides basic instructions on rotisserie cooking a chicken.

There is a great step by step guide here with plenty of pictures, ideal for the novice or those who are new to a rotisserie unit.
http://www.recipetips.com/kitchen-tips/t…

first off on the package it will give you basic cooking temps most of the time. as for making a rotisserie chicken at home you have to have a rotisserie its a rod that holds the chicken and spins it as it cooks. the easy way is to get one for the bbq. you can rub just about any spice on it or sauce like bbq.

You cannot cook a rotisserie chicken without a rotisserie. You could bake or oven roast it and get a really fine tasting chicken. Just do a search on it for a recipe. Good luck

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here is a recipe for roasted chicken

http://www.tasteofhome.com/recipes/Roast…