{"id":775,"date":"2009-11-14T21:09:10","date_gmt":"2009-11-15T04:09:10","guid":{"rendered":"http:\/\/pwoodford.net\/cookblog\/?p=775"},"modified":"2009-11-14T21:15:05","modified_gmt":"2009-11-15T04:15:05","slug":"another-rotisserie-chicken","status":"publish","type":"post","link":"https:\/\/pwoodford.net\/cookblog\/?p=775","title":{"rendered":"Another Rotisserie Chicken"},"content":{"rendered":"

Ditalini was going to the store this morning, so I asked her to pick up a chicken.\u00a0 She came home with a free range organic fryer that cost three times as much as the typical factory chicken, but we felt better about eating it \u2014 can you tell we watched Food, Inc.<\/a> the other night?<\/p>\n

All along I was thinking rotisserie chicken<\/a>, because the last one we tried was so darn good.\u00a0 So as soon as Ditalini left, I prepared a pot of brine and made a small batch of rub.<\/p>\n

The recipe<\/a> is already in the index, but I wanted to try a different rub this time.\u00a0 That rub is included as an option in the linked recipe, and you’ll notice it calls for ground espresso.\u00a0 Since I didn’t have any of that, I made it from equal parts of ground French Roast coffee and cayenne pepper, half parts of paprika and sugar, and a little salt and pepper.\u00a0 After taking the chicken out of the brine, rinsing it, and patting it dry, I rubbed it thoroughly inside and out.<\/p>\n

\"Crouton
Crouton & Mortadella in their nest<\/figcaption><\/figure>\n

It was a chilly evening, so as soon as I got the rotisserie going I built a fire.\u00a0 And then one thing led to another and before long I’d built an entire nest.\u00a0 I spent the next hour and a half sitting between the warm grill and the hot fire, reading Uncle Tom’s Cabin.\u00a0 Mortadella loved being part of the action.<\/p>\n

\"Rotisserie
Rotisserie chicken at rest<\/figcaption><\/figure>\n

And here’s our high dollar free range organic rotisserie chicken, resting before being carved up and devoured.\u00a0 Brining it before cooking really makes a difference \u2014 it cooks up moist and flavorful, nothing at all like those roasted chickens you pick up at Safeway.\u00a0 And the coffee-based rub?\u00a0 I’m so glad I tried it \u2014 it gives the chicken a rich, savory flavor \u2014 and there’s enough left over to rub another chicken soon.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ditalini was going to the store this morning, so I asked her to pick up a chicken.\u00a0 She came home with a free range organic fryer that cost three times as much as the typical factory chicken, but we felt better about eating it \u2014 can you tell we watched Food, Inc. the other night? All along I was thinking rotisserie chicken, because the last one we tried was so darn good.\u00a0 So as soon as Ditalini left, I prepared a pot of brine and made a small batch of rub. The recipe is already in the index, but I wanted to try a different rub this time.\u00a0 That rub is included as an option in the linked recipe, and you’ll notice it calls for ground espresso.\u00a0 Since I didn’t have any of that, I made it from equal parts of ground French Roast coffee and cayenne pepper, half parts of paprika and sugar, and a little salt and pepper.\u00a0 After taking the chicken out of the brine, rinsing it, and patting it dry, I rubbed it thoroughly inside and out. It was a chilly evening, so as soon as I got the rotisserie going I built a fire.\u00a0 And then one thing led to another and before long I’d built an entire nest.\u00a0 I spent the next hour and a half sitting between the warm grill and the hot fire, reading Uncle Tom’s Cabin.\u00a0 Mortadella loved being part of the action. And here’s our high dollar free range organic rotisserie chicken, resting before being carved up and devoured.\u00a0 Brining it before cooking really makes a difference \u2014 it cooks up moist and flavorful, nothing at all like those roasted chickens you pick up at Safeway.\u00a0 And the coffee-based rub?\u00a0 I’m so glad I tried it \u2014 it gives the chicken a rich, savory flavor \u2014 and there’s enough left over to rub another chicken soon.<\/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":false,"_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-775","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-cv","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/775","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=775"}],"version-history":[{"count":5,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/775\/revisions"}],"predecessor-version":[{"id":780,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/775\/revisions\/780"}],"wp:attachment":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=775"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=775"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=775"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}