Beas Swiss Chalet Style Rotisserie Chicken Marinade Food

BEA'S SWISS CHALET STYLE ROTISSERIE CHICKEN MARINADE

Bea's Swiss Chalet Style Rotisserie Chicken Marinade image

I have been playing with this spice combination for a while now and I think I have it as close as I'm going to get it to the famous Canadian ''Swiss Chalet'' rotisserie chicken. I hope you all enjoy it :) I serve this with my Recipe #415025 Where I have listed instant tomato soup mix, I use the lipton tomato cup-a-soup mix, I tried entering this in the ingredients and it would not accept it that way. If you cannot find this you can use same amount ketchup as a substitute. This recipe is enough to marinade two 2.5 lbs chickens or one 5 lb chicken.

Provided by queenbeatrice

Categories Whole Chicken

Time 2h10m

Yield 1 whole 5 lb chicken, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons onion salt
1 tablespoon flour
2 teaspoons garlic powder
2 teaspoons brown sugar
2 teaspoons instant tomato soup mix
1 teaspoon thyme
1/2 teaspoon ginger
1/2 teaspoon savory
1/2 teaspoon paprika
1/2 teaspoon dry mustard
1/2 teaspoon allspice
2 cups water
4 tablespoons vegetable oil

Steps:

Mix all ingredients together in plastic bag. Poke holes into a whole chicken. Place chicken in bag and let marinade at least 6 hours or overnight.
Cook chicken in rotisserie oven at 350 degrees for 2 to 2 1/2 hours . Or cook with your prefered method.

ROAST STICKY CHICKEN-ROTISSERIE STYLE

Roast Sticky Chicken-Rotisserie Style image

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!

Provided by Sue Rogers

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 9h10m

Yield 8

Number Of Ingredients 10

Ingredients

4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
½ teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens

Steps:

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.

Nutrition Facts : Calories 585.7 calories, Carbohydrate 3.7 g, Cholesterol 194.1 mg, Fat 34.3 g, Fiber 0.9 g, Protein 61.7 g, SaturatedFat 9.6 g, Sodium 1350.8 mg, Sugar 1.4 g

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