Rotisserie Herbed Chicken Recipes

ROTISSERIE FRESH HERB & GARLIC CHICKEN

Steps:

• Clean a five pound roasting chicken and pat dry.
• Carefully separate with your hand the skin from the meat without ripping the skin. Separate entire breast area to back and then leg area.
• Crush and Slice all the garlic lengthwise.
• Insert garlic slices between the skin and meat on breast, legs and inside bird.
• Remove the basil, oregano and sage leaves off the stems.
• Insert the leaves between the skin and meat on breast, legs and inside bird.
• Add evenly the stalks of thyme in all places as well, reserving 4 stalks.
• Place the tarragon inside the bird.
• Place one stalk of rosemary inside the bird.
• If the skin is very loose use a toothpick to close in front area and one in back.
• Tie up the bird so the legs and wings are not loose. Use cotton string.
• Rub the tied bird with the olive oil.
• Insert the spit for rotisserie making sure it is well secured.
• Sprinkle salt and pepper around the bird.
• Place the rosemary stalks, about 4 inches long, into the leg & wing area using the string to hold in place.
• Place 4 sprigs of thyme anywhere under strings.
• Place readied chicken onto rotisserie and cook one hour and fifteen minutes. Chicken cooks usually 15 minutes per pound.
• Use a meat thermometer for testing meat. Temperature should reach 165 degrees when done. Juices should run clear.

HERBED ROTISSERIE CHICKEN

Steps:

• Pre-heat the oven to 450 degrees Broil or Top heat mode.
• Discard the innards of each chicken, rinse the cavity and dry thoroughly with paper towels.
• Combine the seasoning and olive oil, gently loosen the skin covering the breast, smear some of the mix over the meat and rub the remainder into the chicken skin.
• Squeeze some lemon juice into the cavity of each chicken and stuff the lemons inside.
• Tuck the wings under the legs and tie the legs together with a little dampened string.
• Thread the chickens onto the skewer and roast for 20 minutes, remember to add the drip pan to the oven.
• Lower the heat and continue cooking at 350 degrees for the remainder of the cooking time, approximately 50 minutes.

ROTISSERIE HERBED CHICKEN

Steps:

• Combine the herbs, Kosher salt and pepper in a coffee grinder (obviously one that has been cleaned of all coffee) or food processor and grind into a fine mince.
• Soften the butter slightly in the microwave or allow to soften on the counter (if you have the patience). We are talking softened here, not melted. We need the butter to stick to the chicken, not immediately drip off the carcass.
• Combine the herbs and butter in a small bowl.
• Rinse the whole chicken with cold water and make sure you remove all of the nasty bits from inside the cavity and then pat the chicken dry with paper towels.
• Carefully separate the skin from the breast meat using your fingers and tuck some of the herbed butter mixture up under the skin of the chicken.
• Rub the remaining herbed butter concoction all over the outside of the chicken.
• Secure the chicken to the rotisserie, following the instructions of your model.
• Use a piece of cooking twine to secure the chicken legs together and to the rotisserie, to keep your chicken from kicking your pan over or losing a limb during rotation.
• Place a pan of water underneath the chicken to catch the drippings and to provide steam during the cooking process.
• Light your burners to medium-high heat (per your rotisserie's instructions) and cook with the lid closed until a thermometer inserted into the breast meat reads 160 degrees. It will take about an hour and a half for a 4 pound whole chicken.
• Carefully remove the chicken from the rotisserie and either carve or eat it whole with your hands like a Caveman (or Woman)! Don't forget that yummy skin.

ROTISSERIE CHICKEN WITH YOGURT SAUCE AND HERB RELISH

Steps:

• Whisk together yogurt, celery leaves, 1 tablespoon oil, and cumin; season with salt and pepper. In another bowl, stir together jalapeño, cilantro, cinnamon, vinegar, and remaining 1/4 cup oil; season.
• Toss sliced celery with radishes. Carve chicken; serve with pitas, hummus, yogurt sauce, herb relish, and radish-celery salad.

ROTISSERIE CHICKEN

Steps:

• In a small cup or bowl place butter, herbes de Provence and salt.
• Mash with a fork until blended into a paste.
• Starting at the neck end of the chicken, run your finger under the skin of the breasts to loosen.
• Starting at each end of the cavity, run your fingers under the skin of the thighs to loosen.
• Run the herb/butter mixture under the loosened skin and on the outside of the chicken.
• Truss chicken by tying legs together and tying wings close to the sides.
• Put chicken(s) in extra large zip-lock baggies and chill for at least 6 hours or up to one day.
• While preparing grill, let chicken(s) stand at room temperature for at least 30 minutes before cooking.
• Remove spit from rotisserie attachment and prepare barbecue to medium-high heat.
• Thread chicken onto spit, pushing them close to the center.
• Reattach spit to motor.
• Place disposable foil pan(s) under chicken(s) for drips. I used pie pans that come with frozen pie crusts which worked out perfectly for me.
• Close grill and start motor. The original recipe said to use an instant read temperature to monitor temperatur but I didn't have one but I did test the chicken with a meat therometer when I thought it was done.
• Temperature inside grill should stay about 400 degrees Fahrenheit.
• You may need to open or close vents to maintain temperature.
• Cook chickens until meat thermoter registers 170 degrees approximately 40 to 50 minutes. Mine was cooked in about 40 minutes.
• Turn off grill (as I used a charcoal grill I removed the chickens to a platter).
• Let chickens rest for 10 minutes in a covered grill.
• Slide chickens off spit and onto platter (see step above).
• Cut chicken into 6-8 pieces.