Rotisserie Garlic Chicken Food

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.

GARLIC ROAST CHICKEN

Steps:

• As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
• When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
• Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
• When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.

ROTISSERIE CHICKEN RUB

Steps:

• Place all ingredients in air-tight storage container & enjoy!
• (Note: I place all ingredients in food processor & give it a whirl to ease in mixing, also if a finer texture is preferred).

ROTISSERIE FRESH HERB & GARLIC CHICKEN

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.

ROTISSERIE GARLIC CHICKEN

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.

GARLIC-LEMON ROTISSERIE CHICKEN

Steps:

• Gather the ingredients.
• Preheat grill for high heat and arrange for rotisserie cooking . Remove fat found in the chicken cavity.
• Rub chicken with half of the garlic and then with half of the lemon.
• Combine the ingredients for the rub and apply some of it onto the outside of the chicken.
• Place the remaining lemon half and remaining garlic half inside the chicken.
• Truss the chicken.
• Brush the chicken's outside with oil.
• Add the remaining rub mixture on the outside.
• Securely place the chicken onto the spit.
• Cook the chicken until skin is a deep golden-brown color and meat is cooked through, for about 75 to 90 minutes. The internal temperature of the chicken should be between 165 F to 170 F/75 C when an instant-read thermometer is inserted in the thickest part of the thigh away from the bone.
• Transfer the chicken to a large platter and cover it loosely with aluminum foil. Allow chicken to rest for 5 to 7 minutes before carving.
• Enjoy.

ROTISSERIE CHICKEN

Steps:

• Preheat your grill and prepare you rotisserie.
• Dry chickens thoroughly with paper towels. Sprinkle the inside and out of the chicken with the salt and pepper.
• Stuff the chickens with onion and lemon.
• Place herbs and garlic under the skin.
• Rub with dry rub of choice. Truss the chicken by securing the breast and wings tightly with string.
• Place securely on rotisserie skewer.
• Place a drip pan under the where the chicken will be and fill it with 1/2 inch of water, beer or juice. Place skewer on rotisserie mounting on a preheated grill. Cover and grill for 1 1/2 to 2 hours or until done. Be sure it is on tightly and turning smoothly.
• Cook until the center of one breast reached 165 degrees. Juices will run clear and the internal temperature. Rest for 20 minutes before carving.

GARLIC-LEMON ROTISSERIE CHICKEN WITH MOROCCAN SPICES

Steps:

• Set up the grill for rotisserie cooking and preheat to high.
• Remove any lumps of fat in chicken cavity; wash inside and out, and blot dry. Rub chicken all over with half the cut head of garlic, then with half the cut lemon.
• Mix ingredients for rub together. Sprinkle some rub into chicken and place remaining garlic and lemon halves inside. Truss chicken, brush outside with oil, and rub with remaining spice mix. Thread chicken onto spit and secure with prongs.
• Cook chicken until skin is crisp and a deep golden brown and meat is cooked through, 1 1/4 to 1 1/2 hours. When cooked, internal temperature in thigh will be 175 degrees. Transfer chicken to a platter, let rest for 5 minutes and untruss. Carve or cut in half, and serve.
• Yield: 2 servings.