Vertical Apple Hickory Roasted Chicken Food

VERTICAL-ROASTED CHICKEN WITH POULTRY RUB

Steps:

• Poultry Rub:
• In a small bowl, combine all the ingredients thoroughly and store in an airtight container for up to 3 months.
• Chicken:
• Preheat the oven to 350 degrees F.
• Rub the chicken on all sides with the oil and sprinkle with the poultry rub. Place the chicken upright on a vertical roaster, making sure the top of the roaster pokes through the neck cavity.
• Place in a small roasting pan and add enough chicken stock or water to come about 1/4-inch up the side of the pan. Roast until the juices run clear and the chicken reaches an internal temperature of 165 degrees F, 1 hour to 1 hour and 15 minutes.
• Remove from the oven and carefully transfer from the roaster to a platter. Let rest for 10 minutes before carving.
• To serve, carve the chicken into pieces. Serve hot with the rice and vegetables.

VERTICAL APPLE HICKORY ROASTED CHICKEN

Steps:

• Dice up your apple and put in the circular chimney-like tube.
• Add the liquid smoke (I used hickory, but any liquid smoke will do) and pour the ginger ale to the top of the vessel.
• Rinse and pat dry your chicken.
• Season with smoked paprika, salt, and pepper. You can use any seasoning that you prefer. In this recipe, I used the smoke paprika because I wanted to give the chicken skin a bit of color.
• Slide the chicken on to the flavor-filled vessel. Plug the neck hole with a ball of foil.
• Place the vertical chicken in your cold oven. Turn the temperature to 375 and cook for 1 1/2 hours.
• If you don't have one of the vertical roasters, I have seen pictures of a chicken on a beer can. The end result is a very moist meat. The skin is not crispy because of the tin foil plug. If you omit the plug your chicken skin will get crispy and the meat is more dry.

CAROLINA ROTISSERIE OR ROASTED APPLE CHICKEN

Steps:

• Wash the chicken and pat dry. Sprinkle salt and pepper in the cavity. Stuff the onion, apple and celery in the cavity and tie legs (and wings if using a rotisserie) with cooking string.
• Mix all glaze ingredients in small bowl (warm in microwave if your honey does not blend).
• Pour a small amount of glaze on chicken while holding over sink and rub the chicken all over. Make sure it is covered. Reserve remaining glaze.
• Place in rotisserie oven and pour the remaining glaze in the oven's catch pan. Set timer to 75 minutes and periodically baste the chicken with the juices in the pan (you can pull the pan out a little bit and tip it to fill the baster). Check your oven's manual for correct size/time as each rotisserie oven is different.
• For oven: Place chicken on rack in roasting pan and roast about 2 hours at 325 degrees until golden and fragrant, basting every twenty or thirty minutes with glaze and any juices in the pan.
• Chicken is fully cooked when the juices run clear and the meat is white, with no pink remaining. The temperature in the dark meat should be 180 degrees on the meat thermometer. If the chicken is not fully cooked, reset the timer for an additional 10 minutes and test again.
• If you are not serving immediately, tent chicken with foil and let it rest for about 10-15 minutes before carving.