- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Recipes ideas for homemade rotisserie chicken
Posted on 3/17/14 at 12:13 pm
Posted on 3/17/14 at 12:13 pm
I am looking to cook some chickens on my rotisserie. Has anyone done this? Any recipes you could point in my direction? Tips and ideas are more than welcome, also.
TIA
TIA
2
Posted on 3/17/14 at 12:27 pm to Seven Costanza
Just brine then season as you would if it were going directly on grill.
Posted on 3/17/14 at 12:35 pm to TorNation
quote:
brine
Can you expand on the brining process? I read a little bit about it earlier but wouldn't mind getting your prospective on the how and why.
Posted on 3/17/14 at 1:37 pm to Seven Costanza
There was a food expert from Ole Miss who wrote a book on fried chicken. He soaked chicken in sweet tea for a brine. Always though of trying that.
But I would likely just season the outside pretty heavily and go with that. A good smoked paprika will give you great color and a deep, smokey flavor. Lemon pepper always a good seasoning for rotisserie. Maybe try one BBQ style.
Make sure you tie up all the legs in tight so they dont hang down. Also keels them from cooking way faster than the rest of the bird.
But I would likely just season the outside pretty heavily and go with that. A good smoked paprika will give you great color and a deep, smokey flavor. Lemon pepper always a good seasoning for rotisserie. Maybe try one BBQ style.
Make sure you tie up all the legs in tight so they dont hang down. Also keels them from cooking way faster than the rest of the bird.
Posted on 3/17/14 at 1:39 pm to BayouBlitz
Whatever the seasoning is for the Mojo at Publix would be what I would try.
Posted on 3/17/14 at 2:09 pm to Seven Costanza
For every 1 gal water use 1/2 cup kosher salt and 2/3 cup brown sugar. You can add whatever other seasonings you like to the brine. Brine 6-8 hours if possible. Brining helps add moisture to the meat. It will definitely make a huge difference in moisture and tenderness of chicken.
Posted on 3/17/14 at 2:41 pm to TorNation
quote:
For every 1 gal water use 1/2 cup kosher salt and 2/3 cup brown sugar. You can add whatever other seasonings you like to the brine. Brine 6-8 hours if possible. Brining helps add moisture to the meat. It will definitely make a huge difference in moisture and tenderness of chicken.
This is about right except I use a cup of salt per gallon.
For the rotisserie I buy a fajita seasoning at LaMorenita on Florida and Wooddale and it's just got the best taste and I'm not sure why. Just taste like a great chicken.
Put a potato into the cavity of the chicken and shove your rotisserie rod through the potato. And as above truss the chicken legs and wings so it stays compact and holds together. The potato will keep the chicken from sliding on the rod and it will stay in place.
Posted on 3/17/14 at 3:18 pm to Martini
Wow, all this advice has been even better than I expected. Thanks guys
Posted on 3/17/14 at 3:23 pm to BayouBlitz
quote:
There was a food expert from Ole Miss who wrote a book on fried chicken. He soaked chicken in sweet tea for a brine. Always though of trying that.
The next time I fry chicken and maybe even roast or grill it, I'm going to brine it in pickle juice and see how that works out.
Posted on 3/17/14 at 3:33 pm to Gris Gris
quote:
The next time I fry chicken and maybe even roast or grill it, I'm going to brine it in pickle juice and see how that works out.
Make a pickled chicken gumbo. Probably better than what you do now.
Posted on 3/17/14 at 3:41 pm to BayouBlitz
Hey good idea. I'll brine the chicken in the pickle juice before I fry it for the gumbo!
At least I don't serve mud and call it gumbo.
At least I don't serve mud and call it gumbo.
Posted on 3/17/14 at 3:49 pm to Seven Costanza
I like rubbing pesto under the skin.
I've been using mccormicks rotisserie chicken seasoning lately for a quick roasted chicken.
I've been using mccormicks rotisserie chicken seasoning lately for a quick roasted chicken.
Posted on 3/17/14 at 3:51 pm to aaronb023
quote:
I've been using mccormicks rotisserie chicken seasoning lately for a quick roasted chicken.
It's one of my favorite seasonings for chicken, fried, roasted, grilled etc... I've been using it for years.
Posted on 3/17/14 at 3:59 pm to Gris Gris
quote:
At least I don't serve mud and call it gumbo
That muddy gumbo is a panty dropper.
FWIW, sweet tea would make a fine brine. I personally don't think rotisserie chicken needs a brine. The method makes for very tender and juicy meat anyway.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News