{"id":554,"date":"2010-09-15T09:00:30","date_gmt":"2010-09-15T16:00:30","guid":{"rendered":"http:\/\/pwoodford.net\/cookblog\/?p=554"},"modified":"2021-03-03T14:15:38","modified_gmt":"2021-03-03T21:15:38","slug":"rotisserie-chicken","status":"publish","type":"post","link":"https:\/\/pwoodford.net\/cookblog\/?p=554","title":{"rendered":"Rotisserie Chicken"},"content":{"rendered":"<p>This is really good:  juicy, tender chicken with great flavor, and although preparation requires planning ahead, it really isn&#8217;t any work at all.<\/p>\n<figure id=\"attachment_568\" aria-describedby=\"caption-attachment-568\" style=\"width: 450px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"568\" data-permalink=\"https:\/\/pwoodford.net\/cookblog\/?attachment_id=568\" data-orig-file=\"https:\/\/pwoodford.net\/cookblog\/wp-content\/uploads\/2009\/08\/08-13-09_3.jpg\" data-orig-size=\"450,338\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;2.8&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon PowerShot G9&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1250215174&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;7.4&quot;,&quot;iso&quot;:&quot;200&quot;,&quot;shutter_speed&quot;:&quot;0.0166666666667&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"08-13-09_3\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Ditalini carvine our rotisserie chicken&lt;\/p&gt;\n\" data-large-file=\"https:\/\/pwoodford.net\/cookblog\/wp-content\/uploads\/2009\/08\/08-13-09_3.jpg\" class=\"size-full wp-image-568 \" title=\"08-13-09_3\" src=\"http:\/\/pwoodford.net\/cookblog\/wp-content\/uploads\/2009\/08\/08-13-09_3.jpg\" alt=\"Ditalini carving our rotisserie chicken\" width=\"450\" height=\"338\" srcset=\"https:\/\/pwoodford.net\/cookblog\/wp-content\/uploads\/2009\/08\/08-13-09_3.jpg 450w, https:\/\/pwoodford.net\/cookblog\/wp-content\/uploads\/2009\/08\/08-13-09_3-300x225.jpg 300w\" sizes=\"auto, (max-width: 450px) 100vw, 450px\" \/><figcaption id=\"caption-attachment-568\" class=\"wp-caption-text\">Ditalini carving our rotisserie chicken<\/figcaption><\/figure>\n<p>As <a href=\"http:\/\/pwoodford.net\/cookblog\/?p=552\" target=\"_self\" rel=\"noopener\">previously noted<\/a>, Ditalini bought me an electric rotisserie for the new gas grill, and I used it for the first time today.&nbsp; Friends recommended brining and roasting a chicken as a good way to get over the first time jitters, and I must say it was good advice.<\/p>\n<p><strong>Brining (Ingredients &amp; Directions)<\/strong><\/p>\n<ul>\n<li>3 qts water<\/li>\n<li>3\/4 cup kosher salt<\/li>\n<li>1\/4 cup sugar<\/li>\n<\/ul>\n<p>My chicken was a 5-lb whole fryer, cleaned and thoroughly washed.&nbsp; Since the chicken was so large, I reckoned it needed 3 quarts of brine (a smaller bird might need only two quarts, in which case use 1\/4 cup salt &amp; a proportional amount of sugar to 1 quart water).&nbsp; I mixed the water, salt, and sugar in a large stock pot and immersed the chicken in the brine, then covered the pot and put it in the refrigrator for 5 hours (1 hour per pound).&nbsp; After 5 hours I removed the chicken, washed it again thoroughly, and patted it dry.<\/p>\n<figure style=\"width: 450px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/i747.photobucket.com\/albums\/xx120\/flyboog\/Cooking\/09-14-10_1.jpg\" alt=\"\" width=\"450\" height=\"337\"\/><figcaption class=\"wp-caption-text\">Brining the chicken<\/figcaption><\/figure>\n<p><strong>Rub (Ingredients &amp; Directions)<\/strong><\/p>\n<p>You can try any kind of commercial poultry rub, or make your own.&nbsp; Here&#8217;s one rub recipe I&#8217;ve tried twice now and rather like:<\/p>\n<ul>\n<li>ground expresso<\/li>\n<li>cayenne pepper<\/li>\n<li>paprika<\/li>\n<li>sugar<\/li>\n<li>salt<\/li>\n<li>pepper<\/li>\n<\/ul>\n<p>Mix equal parts expresso &amp; cayenne, half as much paprika &amp; sugar, salt &amp; pepper to taste.&nbsp; Rub chicken inside and out.<\/p>\n<figure style=\"width: 450px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\" \" src=\"http:\/\/i747.photobucket.com\/albums\/xx120\/flyboog\/Cooking\/09-14-10_2.jpg\" alt=\"\" width=\"450\" height=\"337\"\/><figcaption class=\"wp-caption-text\">Chicken on spit, dry rubbed and tied<\/figcaption><\/figure>\n<p><strong>Roasting on the Spit<\/strong><\/p>\n<p>Tying the chicken so it didn&#8217;t flop around on the rotisserie was the hardest part for me.&nbsp; I had to retie it twice and finally ask for Ditalini&#8217;s help.&nbsp; Once the floppage was taken care of, it couldn&#8217;t have been easier.<\/p>\n<figure id=\"attachment_557\" aria-describedby=\"caption-attachment-557\" style=\"width: 450px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"557\" data-permalink=\"https:\/\/pwoodford.net\/cookblog\/?attachment_id=557\" data-orig-file=\"https:\/\/pwoodford.net\/cookblog\/wp-content\/uploads\/2009\/08\/08-13-09_4.jpg\" data-orig-size=\"450,338\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;2.8&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon PowerShot G9&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1250214732&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;7.4&quot;,&quot;iso&quot;:&quot;200&quot;,&quot;shutter_speed&quot;:&quot;0.0166666666667&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"08-13-09_4\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Just off the grill, string still tied tightly around the back, legs, and wings&lt;\/p&gt;\n\" data-large-file=\"https:\/\/pwoodford.net\/cookblog\/wp-content\/uploads\/2009\/08\/08-13-09_4.jpg\" class=\"size-full wp-image-557 \" title=\"08-13-09_4\" src=\"http:\/\/pwoodford.net\/cookblog\/wp-content\/uploads\/2009\/08\/08-13-09_4.jpg\" alt=\"Just off the grill\" width=\"450\" height=\"338\" srcset=\"https:\/\/pwoodford.net\/cookblog\/wp-content\/uploads\/2009\/08\/08-13-09_4.jpg 450w, https:\/\/pwoodford.net\/cookblog\/wp-content\/uploads\/2009\/08\/08-13-09_4-300x225.jpg 300w\" sizes=\"auto, (max-width: 450px) 100vw, 450px\" \/><figcaption id=\"caption-attachment-557\" class=\"wp-caption-text\">Just off the grill<\/figcaption><\/figure>\n<p>I use a Weber Genesis gas grill, and the first thing I learned is that you have to remove the grill racks to make vertical space for the chicken and the drip pan underneath.&nbsp; Now that I&#8217;ve done it once, I realize that you can remove just one grill rack and position the chicken on the spit so that it&#8217;s over the open portion, leaving one grill rack in place if you want to grill some veggies to go with your chicken.<\/p>\n<figure id=\"attachment_561\" aria-describedby=\"caption-attachment-561\" style=\"width: 450px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"561\" data-permalink=\"https:\/\/pwoodford.net\/cookblog\/?attachment_id=561\" data-orig-file=\"https:\/\/pwoodford.net\/cookblog\/wp-content\/uploads\/2009\/08\/08-13-09_6.jpg\" data-orig-size=\"450,600\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;2.8&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon PowerShot G9&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1250211857&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;7.4&quot;,&quot;iso&quot;:&quot;125&quot;,&quot;shutter_speed&quot;:&quot;0.0166666666667&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"08-13-09_6\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;You&amp;#8217;ll need to remove the grill racks to make room for the chicken to rotate on the spit&lt;\/p&gt;\n\" data-large-file=\"https:\/\/pwoodford.net\/cookblog\/wp-content\/uploads\/2009\/08\/08-13-09_6.jpg\" class=\"size-full wp-image-561\" title=\"08-13-09_6\" src=\"http:\/\/pwoodford.net\/cookblog\/wp-content\/uploads\/2009\/08\/08-13-09_6.jpg\" alt=\"You'll need to remove the grill racks to make room for the chicken to rotate on the spit\" width=\"450\" height=\"600\" srcset=\"https:\/\/pwoodford.net\/cookblog\/wp-content\/uploads\/2009\/08\/08-13-09_6.jpg 450w, https:\/\/pwoodford.net\/cookblog\/wp-content\/uploads\/2009\/08\/08-13-09_6-225x300.jpg 225w\" sizes=\"auto, (max-width: 450px) 100vw, 450px\" \/><figcaption id=\"caption-attachment-561\" class=\"wp-caption-text\">You'll need to remove the grill racks to make room for the chicken to rotate on the spit<\/figcaption><\/figure>\n<p>I followed the manufacturer&#8217;s recommendation to use indirect medium heat for rotisserie chicken.&nbsp; A bird this size should cook up in 1 1\/4 to 1 1\/2 hours, and doesn&#8217;t need any attention or basting while cooking.&nbsp; This being my first rotisserie chicken, I couldn&#8217;t resist opening the lid a few times to marvel at my creation (and of course to take photos for this blog), so my first attempt took more like 1 3\/4 hours to cook (170\u00b0F measured with a meat thermometer inserted into the thigh).<\/p>\n<p>When the bird was done I brought it inside and let it rest for about 10 minutes.&nbsp; When Ditalini carved it she commented on how easily the meat came away from the bone.<\/p>\n<p>Ditalini&#8217;s verdict?&nbsp; &#8220;What great chicken . . . you can do this again any time!&#8221;<\/p>\n<p>Her wish is my command.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is really good: juicy, tender chicken with great flavor, and although preparation requires planning ahead, it really isn&#8217;t any work at all. As previously noted, Ditalini bought me an electric rotisserie for the new gas grill, and I used it for the first time today.&nbsp; Friends recommended brining and roasting a chicken as a good way to get over the first time jitters, and I must say it was good advice. Brining (Ingredients &amp; Directions) 3 qts water 3\/4 cup kosher salt 1\/4 cup sugar My chicken was a 5-lb whole fryer, cleaned and thoroughly washed.&nbsp; Since the chicken was so large, I reckoned it needed 3 quarts of brine (a smaller bird might need only two quarts, in which case use 1\/4 cup salt &amp; a proportional amount of sugar to 1 quart water).&nbsp; I mixed the water, salt, and sugar in a large stock pot and immersed the chicken in the brine, then covered the pot and put it in the refrigrator for 5 hours (1 hour per pound).&nbsp; After 5 hours I removed the chicken, washed it again thoroughly, and patted it dry. Rub (Ingredients &amp; Directions) You can try any kind of commercial poultry rub, or make your own.&nbsp; Here&#8217;s one rub recipe I&#8217;ve tried twice now and rather like: ground expresso cayenne pepper paprika sugar salt pepper Mix equal parts expresso &amp; cayenne, half as much paprika &amp; sugar, salt &amp; pepper to taste.&nbsp; Rub chicken inside and out. Roasting on the Spit Tying the chicken so it didn&#8217;t flop around on the rotisserie was the hardest part for me.&nbsp; I had to retie it twice and finally ask for Ditalini&#8217;s help.&nbsp; Once the floppage was taken care of, it couldn&#8217;t have been easier. I use a Weber Genesis gas grill, and the first thing I learned is that you have to remove the grill racks to make vertical space for the chicken and the drip pan underneath.&nbsp; Now that I&#8217;ve done it once, I realize that you can remove just one grill rack and position the chicken on the spit so that it&#8217;s over the open portion, leaving one grill rack in place if you want to grill some veggies to go with your chicken. I followed the manufacturer&#8217;s recommendation to use indirect medium heat for rotisserie chicken.&nbsp; A bird this size should cook up in 1 1\/4 to 1 1\/2 hours, and doesn&#8217;t need any attention or basting while cooking.&nbsp; This being my first rotisserie chicken, I couldn&#8217;t resist opening the lid a few times to marvel at my creation (and of course to take photos for this blog), so my first attempt took more like 1 3\/4 hours to cook (170\u00b0F measured with a meat thermometer inserted into the thigh). When the bird was done I brought it inside and let it rest for about 10 minutes.&nbsp; When Ditalini carved it she commented on how easily the meat came away from the bone. Ditalini&#8217;s verdict?&nbsp; &#8220;What great chicken . . . you can do this again any time!&#8221; Her wish is my command.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3,77,138],"tags":[134,52,156,261,133,155,157],"class_list":["post-554","post","type-post","status-publish","format-standard","hentry","category-cookblogging","category-grilling","category-poultry","tag-brining","tag-dry-rub","tag-gas-grilling","tag-poultry","tag-rotisserie-cooking","tag-weber-gas-grill","tag-weber-genesis"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pixFB-8W","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/554","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=554"}],"version-history":[{"count":16,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/554\/revisions"}],"predecessor-version":[{"id":2533,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/554\/revisions\/2533"}],"wp:attachment":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=554"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=554"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=554"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}