Simple Rotisserie Chicken Food

ROTISSERIE CHICKEN

Steps:

• Remove gizzards from inside of chicken and wash throughly.
• 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, wrap completely with foil and let stand for 10 to 15 minutes before cutting into pieces and serving.

SIMPLE ROTISSERIE CHICKEN TORTILLA SOUP

Steps:

• Preheat a large pot over high heat. Add olive oil, swirl to coat, and add onions, poblanos, garlic, and reserved chicken skin. Season with salt and pepper and cook until softened and beginning to turn golden in spots, 5 minutes. Make a well in the center of the pot. Add remaining 1 tablespoon olive oil and add cumin, coriander and paprika. Stir to coat and toast until fragrant, stirring, 1 minute. Stir to combine. Add black beans, corn, and chicken broth. Bring to a simmer. Add chicken meat and heat just until warmed through. Remove chicken skin pieces and discard. Add cilantro and season with salt, pepper, and lime juice to taste.
• Place a few chips at the bottom of each serving bowl. Fill with soup and top each portion with jalapeño slices, cheddar, scallions, sour cream, lime wedges, additional cilantro, and additional tortilla chips. Serve.

ROTISSERIE CHICKEN

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.