Rotisserie Chicken....Do's and Don't's?

[JVJ]

Just got a new rotisserie for the gas barby. Pretty confident I'll know what to do with roasts, but what about chicken?

[Suzanne]

Invite me over to taste?

Seriously, you mean other than truss the bird(s) so the wings and legs don't flop around? And not use a sweet, sugary rub or brushed-on sauce until almost done, so that it won't burn before the chicken is cooked through?

[GhettoRacingKid]

ahh hugs to you....

i love the attachment on my weber.

things ive learn

keep the heat low

it cooks fast

make sure you tuss it well.

you will ahve drippings and what not. either put in a pan or leave the middle burner off due to flare ups.

it will take about 30 minutes on low with the front and back burners on low.

watch out the rod and prongs are hot. lol

[phatch]

Take it's temp before you pull it from the spit. They can look done before they really are.

Phil

[Mezzaluna]

I use larger fryers or even a roaster, but learned quickly that the drippings caused a lot of smoke and flareups so I added a pan beneath the birds.

I guess you could brine them, but I like to put a cut up lemon and herbs in the cavity, season it very well (tuck some under the breast skin, too) and let 'er rip. I can't agree with GRK's estimation of 30 minutes to finish; mine took an hour over low heat.

[GhettoRacingKid]

Originally Posted by Mezzaluna

I guess you could brine them, but I like to put a cut up lemon and herbs in the cavity, season it very well (tuck some under the breast skin, too) and let 'er rip. I can't agree with GRK's estimation of 30 minutes to finish; mine took an hour over low heat.

Always take the temp. I have a thermo handy when im doing it becuase they do look like they are done when they might not be.

Mezz,

I have a 3 burner weber. I take off the grates, the flavor bars and only put the front abd rear burners on low but not all the way low. Its like almost a direct to the heat so it does cook alittle bit faster. also depends on the size of the bird.


I stuff the cavity with whatever and throw a season herb butter under the skin.

[food-macro]

Me and my mom bought a convection oven that doubled over as a rotisserie well the chicken was heavy on the fron side so every time the oven had a war to get the breast half in the air and it flung down and the whole table moved a bit (its on wheels) but it turned out well we didnt season the chicken or anything hehe.

[Psycho Chef]

Brine the bird overnight. Take one cup kosher salt(there can be no substitute)and .5 cup sugar per gallon of water, plus aromatics(bay leaf, peppercorn, thyme, etc.)and boil it briefly to disolve everything. When this is cold submerge the chicken in it for 24 hrs. Rinse it well with cold water, pat dry and season how you like it. Chicken brined like this will always come out juicier and with a better texture than an unbrined one. Take it from someone who bought a rotisserie chicken restaurant with the coolest Old Hickory ever!

My wife and I still miss that chicken we made!