DELI ROTISSERIE CHICKEN
This recipes is straight from the grocery deli, where that wonderful aroma of rotisserie chicken always makes shoppers immediately hungry.
1 (4 to 5 pound) whole roasting chicken
1 teaspoon salt
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon garlic powder
2 teaspoons black pepper
1 teaspoon onion powder
1 teaspoon dried thyme
Remove the giblets from the chicken and discard. Wash the cavity well and dry with paper towels. Tie the chicken wings and legs with cooking string. Combine all the spices in a small bowl and mix well. Rub thoroughly into the skin of the chicken, pressing gently. Cover the chicken and refrigerate overnight.
WHEN READY TO COOK:
Prepare the chicken for the Rotisserie and load onto Rotisserie Bar Assembly. Insert into Rotisserie. Set the Timer for 1 1/2 to 2 hours. The chicken is fully cooked when the juices run clear and the meat is white, with no pink remaining. The temperature in the dark meat should be 180 degrees F on the meat thermometer, if the chicken is not fully cooked, reset the Timer for an additional 10 minutes and test again.
Serves 4.
Source: George Foreman - Baby George Rotisserie Owners Manual |