Do you love rotisserie chicken as much as I do? Except, I don’t really like the excess sodium and fat usually found in grocery store rotisserie chicken… Enter the rotisserie oven!! I got my rotisserie oven about 6 months ago and have used it NON-STOP! I love having a way to make a healthier version of this recipe. Rotisserie chicken can be used in so many recipes. This recipe is based on using a rotisserie oven- these ovens can be found at most large retail chains and also online. It think mine was well worth the investment!
Here’s a link in case you want to see the one I use:
Rotisserie Oven (Easyhealthllc.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.)
The first few rotisserie chickens I made were very good, but they seemed to be missing something. After researching recipes, I decided I needed to brine my chicken first for best flavor. I am not really a huge fan of salt laden brines due to the sodium that gets drawn into the meat. You can’t deny the fact though, that brining adds a lot of flavor! I decided to make a weak brine that still allows some flavor enhancement without so much sodium. I soak my chicken in this weak brine overnight and I think it adds just enough flavor.
The photo above shows the chicken on the spit after being soaked, trussed and seasoned. Your oven will have instructions for proper placement depending upon the model your purchase.
This photo above shows the chicken placed into the oven and ready to be cooked. I place my chicken on the very back position closest to the element to ensure good browning. After about 30 minutes or so, I move the chicken forward to keep it from burning. It is important to properly truss the chicken so that there are no loose pieces that may touch the element and burn. (Trussing sounds complicated, but it is a simple process of tying the wings and legs close to the body with string.) ?
Here’s a photo above of the chicken after about 30 minutes or so. You can see that it is well browned at this point, so this is when I move the spit forward one notch to continue cooking but with less chance of burning.
And here’s the final result!!! Perfectly browned rotisserie chicken! At this point, I allow the chicken to rest in a pan for about 10-15 minutes to ensure juicy meat. Please don’t skip this step because it makes a huge difference!
Let me know if you try your hand at homemade rotisserie chicken and how you liked it. Each time I use my rotisserie oven, I learn something new! This recipe includes all the “tweaks” I’ve made each time so you can skip the learning phase and go straight to the yum!!!
Why pay for a salty, fat laden rotisserie chicken when you can have fun making your own?
- 1 3-4# chicken, free range (if possible)
- 1 Tablespoon Sugar
- 1 Tablespoon Salt
- Rotisserie Seasoning
Rinse chicken and place in pot just large enough to fit in.
Heat sugar, salt and 1 cup water in a small pan and stir until dissolved to make brine.
Pour brine over chicken, then add plain water to pot to just cover chicken. Place pot in refrigerator and allow to soak overnight.
Remove chicken from pot and discard brine. Pat chicken dry with paper towels or allow to air dry for 15-20 minutes. Truss chicken, then coat all over with rotisserie seasoning.
Place chicken on spit per your rotisserie oven directions and cook for about an hour or until temp in thickest part of thigh reaches 165 degrees. Allow chicken to rest 10-15 minutes before serving for best flavor.
Feel free to leave off the sugar in the brine if you desire. Here's a link discussing the role of sugar: Sugar enhances the browning of the rotisserie chicken but does not affect the texture of the meat.