Chicken Basted Deli Rotisserie Chicken On A Spit Food

DELI ROTISSERIE CHICKEN

Steps:

• Remove the giblets from chicken and discard.
• Wash chicken inside and out, drying with paper towels.
• Rub chicken with a little olive oil.
• Tie wings and legs with cooking twine.
• Mix all the spices together well.
• Rub all over chicken.
• Place on plate and wrap with saran.
• Put in fridge 4-24 hrs., the longer the better.
• Put chicken onto rotisserie bar.
• Set timer for 1 1/2 hours.
• Chicken is done at 160 and no longer pink.

ROTISSERIE CHICKEN

Steps:

• Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes.
• During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.
• Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

CHICKEN, BASTED DELI ROTISSERIE CHICKEN ON A SPIT?

Steps:

• Wash chicken inside and out!
• Put 1/3 spices inside cavity along with the quartered onion and apple.
• Also try grapes,oranges,lemons,limes.Any fruit that has plenty of juice.It will baste itself while cooking and turning.
• Pat dry and use the other 2/3's outside and rub into the chicken skin!
• Tie legs and put skewers where needed to keep firm on rod!
• Cook on medium heat for 2 hours, let rest when done for 15 minutes and serve!

ROTISSERIE-STYLE CHICKEN

Steps:

• Mix the first 7 ingredients. Rub over the outside and inside of chicken. Place in a large resealable plastic bag. Refrigerate 8 hours or overnight., Preheat oven to 350°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Place onion around chicken in pan., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours. Baste occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before slicing.

SPIT-ROASTED CHICKENS

Steps:

• Heat a grill until the coals are ninety percent white and no flame remains.
• Wash chickens inside and out under cold running water; pat dry with paper towels. Trim and discard excess fat. Rub with olive oil, and season inside and out with salt and pepper. Tie the legs together, and thread the chickens onto the spit through the cavities.
• Place spit above coals, and begin rotating. Grill chickens until legs move loosely at joints and juices run clear when pierced with a fork, 50 to 60 minutes. During the final 15 minutes, baste with barbecue sauce. Remove from grill. Let stand 15 minutes, and carve.

DELI CHICKEN

Steps:

• Rinse chicken and place inside plastic freezer or ziplock bag.
• Mix up spices in a small bowl, pour over chicken.
• Seal bag and shake it to distribute spice evenly over chicken.
• Place chicken in fridge overnight.
• Either put chicken on spit in rotissiere and set for approximately 90 minutes, or put chicken on rack in roasting pan and cook in oven at 350 F for approximately 90 minutes, or until temperature registers 180 F on meat thermometer.
• Let sit on cutting board for about 10 minutes before carving.
• Carve into thin slices, and serve with warmed barbecue sauce on the side if desired.