ROAST STICKY CHICKEN-ROTISSERIE STYLE
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
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
ROTISSERIE CHICKEN
This is a great easy recipe that our family loves. It's perfect as the main dish of a simple meal with French fries and cole slaw.
Provided by Nicole Baloh Korte
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h45m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 356.5 calories, Carbohydrate 0.8 g, Cholesterol 117.4 mg, Fat 24.9 g, Fiber 0.5 g, Protein 30.9 g, SaturatedFat 9.7 g, Sodium 1310.9 mg, Sugar 0.1 g
GRPA STICKY CHICKEN ROTISSERIE STYLE
Ever wish you could get that restaurant-style rotisserie chicken at home? Well, with minimal preparation and about 5 hours' cooking time, you can!
Provided by CHEF GRPA
Categories Whole Chicken
Time 5h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 1. 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.
- 2. Preheat oven to 250*F.
- 3. Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180*F. Let the chickens stand for 10 minutes before carving.
- MY NOTE: Made this last night for 2nd time with some minor changes, and it was SO good - We said it was possibly the best chicken I ever made and as good, if not even better than the store rotisserie chickens (which, in our opinion, are extremely yummy). The only things I did differently were I used a large 7+ lb. roaster instead of the 2 smaller ones. For the spices, I eliminated white pepper and cut the cayenne and paprika in half, and increased the garlic powder to a full teaspoon. Even doing that there is still plenty of kick in the spice mix. Like another reviewer I added a couple Tbsps. of minced garlic to the onions in the cavity. The biggest change? Last time I just seasoned and stuck in oven. This time, I wrapped in double plastic wrap (with the onions/garlic in place in the cavity) & ended up marinating for over 24 hours in the fridge - purely by accident, but it made all the difference! Slow-roasting at 250 (I did go up to 275 for about 45 minute in middle of cooking to ensure it would be done in time for dinner) cooked the bird perfectly in exactly 4 hours (Use a meat therm. - take out at 170, and let it rest before carving, it will be perfectly cooked but not dried out). Made gravy with the drippings, but the white meat was so moist it didn't even need it. I may never make a roast chicken any other way! P.S. when the chicken is done, drizzle some pan drippings over it, the chicken will suddenly glisten and look picture perfect for the table.
- My only suggestion is to get a jar and mix up a lot of the seasonings at one time to keep in your cabinet. I changed the servings to 64 and the ingredents came up in cup and tablespoon amounts for easy mixing. Then when I make a chicken I have the "mix" at my fingertips. It takes 3 to 4 tablespoons of mix per chicken. I normally serve this "rubber chicken" style with lots of veggies so I have leftover chicken. The next day I make enchiladas with the leftovers. Then I boil the bones for tortilla soup. This gives 3 meals my family of 5 loves. Even my picky one eats these 3 meals. I normally make this in the crockpot for easy cooking, but the roasting it in the oven yeilds better results on wet days.
ROAST STICKY CHICKEN IN ROTISSERIE STYLE
Roast Sticky Chicken is very much testy. But if we make this Rotisserie Style I mean Roast Sticky Chicken in Rotisserie Style then it will be more Delicious. Generally I prepared this Roast Sticky Chicken for my family. They also love to take this dish. It's very easy to prepare this dish. It takes 9 hours plus time to prepare it. And this dish not only testy and delicious it has also good food value: 9
Time 1h
Yield 16
Number Of Ingredients 20
Steps:
- So you now know how much better this Roast Sticky Chicken is. Every person know how much testy is this. But the problem is every one buy this from food store no one try to make it at home. Most probably they don't know how to make this delicious recipe at home. Okay but today we will learn how we can prepare this Roast Sticky Chicken in Rotisserie Style easily at home. Let's start..... Take a small bowl and place paprika, onion powder, salt, white pepper, thyme, 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 reseal able bag or double wrap with plastic wrap. Refrigerate overnight or at least 5/6 hours. Preheat oven to 250 degrees F or 120 degree C. Now take a roasting pan. Place chickens in that roasting pan. Bake uncovered for 5 hours to a minimum internal temperature of 175 degrees F or 80 degrees cup 13. Let the chickens stand for 10 minutes before carving. So now your Roast Sticky Chicken in Rotisserie Style is ready. Don't forget to comment if you like my recipe. :) Source : http://www. kgrecipes. com/2014/01/roast-sticky-chicken-in-rotisserie-style. html Calories from Fat 60 Trans Fat 0g Total Fat 7g Total Carbohydrate 3g Vitamin C Calories 270 Vitamin A Potassium 610mg Dietary Fiber less than 1g Saturated Fat 2.5g Iron 15% Sodium 1350mg Protein 47g Calcium 4% Sugars 1g Cholesterol 150mg
Nutrition Facts :
STICKY CHICKEN
This chicken tastes very much like rotisserie chicken sold in most grocery stores. The flavour is great, and the meat is so tender it practically falls off the bone. *Note* Prepare spice rub and place on chicken the night before you want to serve. It needs to marinate overnight. Cooking time with vary depending on the size of the chicken. Directions are for a 5-6 lb chicken.
Provided by danlynclark
Categories Whole Chicken
Time 5h45m
Yield 1 chicken
Number Of Ingredients 10
Steps:
- In large bowl combine all of the spices.
- Remove giblets from chicken, clean cavity and pat the chicken dry.
- Place the chicken in the large bowl with spices.
- Rub the spice mixture into the chicken inside and out, making sure it is evenly distributed and deep into the skin.
- Place chicken in resealable plastic bag (or use your foodsaver).
- Seal and refrigerate overnight.
- When ready to roast the chicken, preheat oven to 250.
- Stuff cavity with onion and place in a shallow baking pan breast side down until the last hour of cooking.
- Roast uncovered at 250 for 5 hours (cooking time is less if you use a smaller chicken).
- After 2 hours, start basting with the juices in the pan every 30-45 minutes.
- In the last hour of cooking, flip the chicken breast side up to get an even colour.
Nutrition Facts : Calories 4982.5, Fat 342.8, SaturatedFat 98, Cholesterol 1701, Sodium 6251.7, Carbohydrate 23.9, Fiber 6.3, Sugar 7.7, Protein 425.4
ROTISSERIE-STYLE CHICKEN
My mother used to fix this rotisserie-style chicken when I lived at home, and we called it Church Chicken because Mom would put it in the oven Sunday morning before we left for church. When we got home, the aroma of the roasted chicken would hit us as we opened the door. -Brian Stevenson, Grand Rapids, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 306 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 878mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 33g protein.
ROTISSERIE GARLIC CHICKEN
This is for serious garlic lovers! Plan ahead the chicken needs to be refrigerated for 5 hours before cooking.
Provided by Kittencalrecipezazz
Categories Whole Chicken
Time 6h30m
Yield 1 whole chicken
Number Of Ingredients 9
Steps:
- Season the inside cavity of the chicken with about 1 teaspoon seasoned salt or white salt (or to taste) then place 10 whole garlic cloves inside the cavity; truss with skewers then tie legs together with cotton butcher's string.
- Fold the wings under.
- Slice the remaining 4 garlic cloves in half using a knife then slip the 8 halves under the skin of the chicken (you can use less garlic if desired).
- In a bowl whisk/combine melted butter, oil, lemon juice, garlic powder, 1-1/2 teaspoons seasoned salt and paprika.
- Brush the outside of the chicken all over with the melted butter mixture.
- Place in a glass dish; cover with plastic and refrigerate for 5 hours (the butter will harden in the fridge but will melt when cooking, chill no more than 5 hours or the lemon will start to "cook" the chicken).
- Place the chicken on the rotisserie spit/rod.
- Cook until for about 1-1/2 hours or until the chicken is thoroughly cooked.
ROTISSERIE CHICKEN
This is fall off the bone delish! You can opt of the brine step and go straight to cooking the chicken for faster prep.
Provided by Mebriella
Categories Whole Chicken
Time P1DT1h
Yield 1 chicken, 4 serving(s)
Number Of Ingredients 13
Steps:
- Brine:.
- Combine brine ingredients in pot and bring to boil. Remove from heat and let cool to room temperature. In a large bowl add the brine and chicken and let sit over night in the refrigerator. Make sure to remove the innards before brining.
- Chicken Prep:.
- Preheat rotisserie oven for 400 degrees.
- Mix all the seasonings together in a small bowl and set aside.
- Dry the outside of the chicken thoroughly.
- Truss the chicken (tie down legs and wings).
- Rub oil all over chicken.
- Rub the spices all over the chicken.
- Place the chicken in the oven and roast at 400°F for 20 minutes.
- Lower the temperature to 375°F and continue to roast for an additional 12 minutes per pound.
- The internal temperature of the chicken should be 170°F when tested in the breast, and 180°F when tested in the dark meat.
- Remove from oven and let rest 10-15 minutes before carving.
Nutrition Facts : Calories 796.5, Fat 53.5, SaturatedFat 15.3, Cholesterol 244.2, Sodium 15870.3, Carbohydrate 17.5, Fiber 0.8, Sugar 15.2, Protein 58.3
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