Saturday, June 1, 2013

Slow Roasted Rotisserie Style Chicken

I love some of those store bought rotisserie chickens for making casseroles and other dishes and even for a quick sandwich now and then. But when I'm entertaining guests I like to make my own and present it on a pretty platter surrounded by... greens and roasted root vegetables. This method of cooking will give you that same wonderful sticky, yet crispy skin and a juicy and moist chicken on the inside.   



 Slow Roasted Rotisserie Style Chicken

1 (3 to 4 pound) whole chicken
2 teaspoons of olive oil
1 medium onion, cut into chunks
4 teaspoons of kosher salt
2 teaspoons pepper
1/2 teaspoon of Cajun seasoning or to taste
1/2 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of white pepper
2 teaspoons of paprika
1 teaspoon of dried thyme, crushed

Remove giblets from chicken if it has them. Wash and pat dry chicken. Rub the small amount olive oil all over the chicken and set aside. In a small bowl, mix together thoroughly the salt, pepper, Cajun seasoning, garlic powder, onion powder, white pepper, paprika and thyme and rub this mixture all over the inside and outside of the chicken. Cover loosely and refrigerate for at least 3 hours to marinate.

Preheat oven to 250 degrees. Put the onion you cut into chunks inside the cavity of the chicken. Place the chicken into a roasting pan. Roast uncovered at 250 degrees for 5 hours. After the first hour passes, begin basting the chicken with the pan juices periodically about every hour. The skin will start to turn golden brown and the seasoning will create that sticky but crispy skin.

The chicken is ready when the internal temperature is between 175/180 degrees when an instant read thermometer is inserted into the thickest part of the thigh. I usually insert a skewer in the thickest part of the leg and if the juices run clear, you're good to go!

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