I received a toaster oven with a rotisserie feature earlier this year. My own rotisserie! I couldn't wait to use it. And the opportunity came today. I have a 3.5 lb organic chicken...raised and processed in Sooke, BC.
The dry rub:
Paprika
Crushed chili powder (I didn't have Cayenne)
Thyme
Sugar
Salt & pepper
There's also a quartered onion stuffed into its cavity.
A quick YouTube video taught me how to truss the bird and after marinating overnight, it's in the rotisserie.
And after reaching an internal temperature of 180 F.....it's CHOW TIME!
Wish you could smell (and taste) this amazingness!!
The dry rub:
Paprika
Crushed chili powder (I didn't have Cayenne)
Thyme
Sugar
Salt & pepper
There's also a quartered onion stuffed into its cavity.
A quick YouTube video taught me how to truss the bird and after marinating overnight, it's in the rotisserie.
And after reaching an internal temperature of 180 F.....it's CHOW TIME!
Wish you could smell (and taste) this amazingness!!
Ooh, I have a rotisserie thing too but I keep forgetting I have one. Sounds really easy! So easy that maybe I can convince the husband to make it for me...
ReplyDeleteYES. Do it! It is super simple in fact. Rub, truss, rotisserie! Let me know how it goes!
DeleteWe gave it a try last night with a few minor adjustments (adding a few additional herbs/spices we had on hand and it turned out mighty tasty). These days, it seems more expensive to buy and prep a whole chicken yourself than to buy a ready-to-eat rotisserie chicken from the store, but there's definitely a difference in freshness and succulence! Thanks for sharing.
DeleteYES...it IS more expensive to buy whole chicken to make yourself than the store bought stuff. Why is that?? But this is definitely worth the treat once in a while. Glad it turned out!
Delete