I know, I make and eat a lot of chicken. I do because it's so easy to make it flavorful without adding a lot of ingredients. One thing I have tried a lot of was making whole chickens. They store really well in the freezer and can be thawed out quickly (submerge them briefly in warm water). I usually roast my chickens but have always wondered how they make those rotisserie chickens in the grocery store taste so good. I can taste they are loaded in the fat, but so, so good.
I found this recipe and didn't believe it's claim...you can make a roasted chicken taste like a rotisserie chicken! I had to give it a try.
From Colorado Classique:
'Roastisserie' Style Chicken
2 t salt
2 t paprika
1 t onion powder
1 t white pepper
1/2 t cayenne pepper
1/2 t black pepper
1/2 t garlic powder
4lb chicken, insides removed
1. Combine all the spices.
2. Rinse the chicken and pat dry.
3. Rub the inside and out of chicken with spice.
4. Place in a sealed container or plastic bag.
5. Refrigerate 4 hours up to overnight.
6. Preheat oven to 250 degrees and put chicken in a roasting pan.
7. Cook uncovered 5 hours until 180 degrees.
8. Let stand 10 minutes before carving.
Words of wisdom: skin will be slightly spicy so watch out if feeding kids.
When I did it, the chicken was done under 4 hours so keep an eye on it. The chicken comes out of the oven 'sealed' meaning it has a slightly crispy skin and thus all the juice have been kept inside. It was very cool and taste oh so good!
Family Factor: even Katie ate it!
Stomach Factor: except for the skin, mild enough
Time Factor: yeah, 5 hours is a long time. Might want to save this one for a snowy winter day.
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