Spanish Rotisserie Chicken Recipes
SMOKY SPANISH ROAST CHICKEN
Provided by Food Network Kitchen
Time 2h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Whisk the paprika, cornstarch, 1 tablespoon salt, the cumin, coriander and cayenne in a small bowl. Pat the chickens very dry with paper towels. Season inside the cavities with some of the spice mixture and rub the rest all over the skin. Refrigerate, uncovered, 15 to 30 minutes to dry out the skin.
- About 30 minutes before roasting, bring the chickens to room temperature. Preheat the oven to 450 degrees F. Stuff the halved garlic heads into the chicken cavities. Tie the legs together with kitchen twine and tuck the wings under the body. Toss the baguette slices and garlic cloves with the olive oil in a large roasting pan; season with salt and arrange in a single layer. Arrange the chickens breast-side up on top of the baguette slices; leave a bit of space between the chickens.
- Roast until the breasts and tops of the legs start browning, about 30 minutes. Rotate the pan and reduce the oven temperature to 350 degrees F. Continue roasting until the skin is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 35 to 50 more minutes.
- Remove the chickens from the oven; let rest 15 minutes in the pan. Remove the twine and carve the chickens; serve with the roasted garlic and baguette.
- The garlic cloves will soften during roasting, so you can squeeze them out of their skins onto the toasted bread.
SPANISH OVEN BAKED ROAST CHICKEN
This is a recipe I got from a very small "mom and pop" restaurant in a small town in Spain when I was stationed there in the USAF. It was near Madrid and the owner was so gracious and friendly that everyone loved going there. For those who have been there and are wondering, it is from Kiko's.
Provided by Bob78278
Categories Chicken
Time 4h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cover the bottom of a 10 X 18 X 2 1/2 inch oval clay cooking pan (or a comparable glass or ceramic pan) with the olive oil.
- Place cut up chicken in pan skin side up.
- Place a bay leaf and chunk of onion under each piece.
- Dot chicken with butter pieces.
- Mix together tomato sauce, wine vinegar, sherry and crushed garlic.
- Pour mixture over chicken and sprinkle parsley on chicken.
- Bake uncovered at 250 degrees for 4 t0 5 hours.
- Baste frequently.
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Reviews 14Category RotisserieCuisine AmericanEstimated Reading Time 4 mins
- Mix the Spanish Smoked Paprika rub ingredients in a small bowl. Sprinkle the chicken with the rub, inside and out, patting it onto the chicken to help it stick. Gently work your fingers under the skin on the breast, then rub some of the spices directly onto the breast meat. Fold the wingtips under the wings and truss the chicken. Skewer the chicken on the rotisserie spit, securing it with the spit forks. Let the chicken rest at room temperature until it is time to grill.
- If you’re planning ahead, use the rub as a dry brine. Four to twenty-four hours before cooking, rub the chicken, put it in a baking dish, and let it rest in the refrigerator. One hour before cooking, remove it from the refrigerator to let it warm up a bit, then continue with trussing.
- Set the grill up for indirect high heat with the drip pan in the middle of the grill. For my Weber kettle, I light a chimney starter full of charcoal, wait for it to be covered with ash, then pour it in two equal piles in the charcoal baskets on the sides of the grill, and put the drip pan in the middle, between the baskets.
- Put the spit on the grill, start the motor spinning, and make sure the drip pan is centered beneath the chicken. Close the lid and cook until the chicken reaches 160°F in the thickest part of the breast, about 1 hour.
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