ITALIAN HERB ROTISSERIE CHICKEN WITH SWEETENED BALSAMIC GLAZE RECIPE
This recipe is great for the holidays. If you aren't a fan of turkey or feeding a smaller crowd, these chickens will make a great substitution.
Provided by Derrick Riches
Categories Entree
Time 2h25m
Yield 7
Number Of Ingredients 19
Steps:
- Clean up the chickens, removing the giblets and trimming any excess skin or fatty parts.
- Pat the chicken inside and out with paper towels.
- Combine chicken seasoning ingredients. Rub inside and out and under the skin of chickens.
- Put chickens on large tray and cover with plastic wrap.
- Let marinate in refrigerator for 1 hour.
- Simply bring the balsamic vinegar, pear jelly, and honey to a boil.
- Reduce heat to low and allow mixture to simmer for 6 to 8 minutes, stirring often.
- Once mixture has reduced by half and takes on a syrup-like consistency, remove from heat and cool.
- Preheat grill for medium heat.
- Remove chickens from refrigerator, stuff half an onion and half a lemon each into each bird's cavity.
- Arrange chickens onto rotisserie spit and place on grill.
- Cook for about 1 1/2 hours to 2 hours brushing with balsamic glaze during the last 30 to 40 minutes of cook time.
- Check for doneness (should be 175 F/85 C in multiple parts) with thermometer.
- Let stand 10 minutes before carving and serving.
Nutrition Facts : Calories 506 kcal, Carbohydrate 21 g, Cholesterol 121 mg, Fiber 1 g, Protein 27 g, SaturatedFat 13 g, Sodium 2088 mg, Sugar 16 g, Fat 34 g, ServingSize Serves 6-7 (6-7 servings), UnsaturatedFat 0 g
ROTISSERIE HERBED CHICKEN
Simple herb butter mixture for roasted chicken makes an amazing rotisserie chicken with crispy, golden brown, buttery skin.
Provided by Steve
Number Of Ingredients 7
Steps:
- Combine the herbs, Kosher salt and pepper in a coffee grinder (obviously one that has been cleaned of all coffee) or food processor and grind into a fine mince.
- Soften the butter slightly in the microwave or allow to soften on the counter (if you have the patience). We are talking softened here, not melted. We need the butter to stick to the chicken, not immediately drip off the carcass.
- Combine the herbs and butter in a small bowl.
- Rinse the whole chicken with cold water and make sure you remove all of the nasty bits from inside the cavity and then pat the chicken dry with paper towels.
- Carefully separate the skin from the breast meat using your fingers and tuck some of the herbed butter mixture up under the skin of the chicken.
- Rub the remaining herbed butter concoction all over the outside of the chicken.
- Secure the chicken to the rotisserie, following the instructions of your model.
- Use a piece of cooking twine to secure the chicken legs together and to the rotisserie, to keep your chicken from kicking your pan over or losing a limb during rotation.
- Place a pan of water underneath the chicken to catch the drippings and to provide steam during the cooking process.
- Light your burners to medium-high heat (per your rotisserie's instructions) and cook with the lid closed until a thermometer inserted into the breast meat reads 160 degrees. It will take about an hour and a half for a 4 pound whole chicken.
- Carefully remove the chicken from the rotisserie and either carve or eat it whole with your hands like a Caveman (or Woman)! Don't forget that yummy skin.
HERBED ROTISSERIE CHICKEN
Posted in response to a request for rotisserie recipes. This is a mainstay for rotisserie use. It turns out wonderfully crusted and juicy
Provided by TishT
Categories Chicken
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat the oven to 450 degrees Broil or Top heat mode.
- Discard the innards of each chicken, rinse the cavity and dry thoroughly with paper towels.
- Combine the seasoning and olive oil, gently loosen the skin covering the breast, smear some of the mix over the meat and rub the remainder into the chicken skin.
- Squeeze some lemon juice into the cavity of each chicken and stuff the lemons inside.
- Tuck the wings under the legs and tie the legs together with a little dampened string.
- Thread the chickens onto the skewer and roast for 20 minutes, remember to add the drip pan to the oven.
- Lower the heat and continue cooking at 350 degrees for the remainder of the cooking time, approximately 50 minutes.
ROTISSERIE FRESH HERB & GARLIC CHICKEN
I worked this recipe last summer while I had oodles of fresh herbs growing in the garden. I remembered years ago placing fresh basil under the skin of a turkey I baked for Thanksgiving and decided lets try this with many herbs. It is so delicious the family begs for my rotisserie chickens! You can do this on a BBQ or kitchen rotisserie. You can prepare the chicken earlier and let it marinade in the fridge for the day as well before cooking. It will intense the flavors. I also place the herbs and garlic inside the bird.
Provided by ArtistsFoodPalette
Categories Whole Chicken
Time 1h34m
Yield 1 chicken, 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Clean a five pound roasting chicken and pat dry.
- Carefully separate with your hand the skin from the meat without ripping the skin. Separate entire breast area to back and then leg area.
- Crush and Slice all the garlic lengthwise.
- Insert garlic slices between the skin and meat on breast, legs and inside bird.
- Remove the basil, oregano and sage leaves off the stems.
- Insert the leaves between the skin and meat on breast, legs and inside bird.
- Add evenly the stalks of thyme in all places as well, reserving 4 stalks.
- Place the tarragon inside the bird.
- Place one stalk of rosemary inside the bird.
- If the skin is very loose use a toothpick to close in front area and one in back.
- Tie up the bird so the legs and wings are not loose. Use cotton string.
- Rub the tied bird with the olive oil.
- Insert the spit for rotisserie making sure it is well secured.
- Sprinkle salt and pepper around the bird.
- Place the rosemary stalks, about 4 inches long, into the leg & wing area using the string to hold in place.
- Place 4 sprigs of thyme anywhere under strings.
- Place readied chicken onto rotisserie and cook one hour and fifteen minutes. Chicken cooks usually 15 minutes per pound.
- Use a meat thermometer for testing meat. Temperature should reach 165 degrees when done. Juices should run clear.
HERBES DE PROVENCE ROTISSERIE CHICKEN
Make and share this Herbes De Provence Rotisserie Chicken recipe from Food.com.
Provided by KathyP53
Categories Whole Chicken
Time 7h
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Place butter, herbes and salt in small bowl, mash with fork until blended to a thick, granular paste.
- Starting at neck of each chicken, carefully run fingers under skin of breasts to loosen. Starting at each side of main cavity, carefully run fingers under skin of thighs to loosen. Rub herb-seasoned butter on chicken under loosened skin and on outside of each chicken. Truss chickens by tying legs together and tying wings flush to sides. Enclose chickens in extra-large resealable plastic bags. Chill at least 6 hours.
- Remove spit from rotisserie attachment and prepare barbecue (medium-high heat). Thread chickens on spit, pushing close to center. Reattach spit to motor. Place shallow disposable foil pans under chicken for drips. Close grill, inserting stem of instant read thermometer through hole in roof of grill to monitor temperature. Maintain temperature at around 400 degrees by opening vents to increase heat and closing vents to reduce heat. Cook chickens until thermometer inserted in thickest part of thigh registers 170 degrees, about 50 minutes. Turn off grill, but do not open. Let chickens rest in covered grill for 10 minutes.
- Slide chickens off spit and onto platter. Cut each chicken into 6-8 pieces and arrange on platter.
Nutrition Facts : Calories 772.3, Fat 58, SaturatedFat 17.9, Cholesterol 259.7, Sodium 1429, Protein 58.6
DELI ROTISSERIE CHICKEN
I have a George Foreman rotisserie and love the way everything comes out of it. This recipe makes the chicken juicy and skin crispy. Does not include marinade time.
Provided by bailey46
Categories Poultry
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
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- Preheat oven to 300°. Coarsely grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle. Combine spice mixture, chopped marjoram, chopped thyme, 1 Tbsp. salt, ½ tsp. pepper, and 3 Tbsp. oil in a small bowl. Rub chicken inside and out with spice mixture. Stuff chicken with lemon, garlic, 2 marjoram sprigs, and 2 thyme sprigs. Tie legs together with kitchen twine.
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