| | Roast Chicken-Rotisserie StylePage 1 of 1 | Tried this recipe for supper this evening and it's a keeper. The meat just fell off the bones. No idea why the creator called it 'sticky' as the rub is all dried ingredients. It's been renamed 'Low and Slow Chicken' in this household.
Ingredients
4 teaspoons salt (I halved this)
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens
Directions
In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder.
Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken.
Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
Preheat oven to 250 degrees F (120 degrees C).
Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving (I didn't get a chance to carve it because the meat fell off the bones when transferring it from the roasting pan to a plate).
http://allrecipes.com/recipe/roast-sticky-chicken-rotisserie-style/detail.aspx | |
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| Roast Chicken-Rotisserie Style
Posted: 5/31/2012 3:33:48 PM | Sounds tasty, though for me it is missing two things:
1: A can of beer
2: BBQ
Also do not forget to use those bones to make stock. | |
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| Roast Chicken-Rotisserie Style
Posted: 5/31/2012 3:40:59 PM | Funny you say that, I just put them in a large pot with onions, celery and carrot for that very reason.
Beer (bottled) in the fridge - help yourself ! | |
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| Roast Chicken-Rotisserie Style
Posted: 5/31/2012 3:58:48 PM |
Beer (bottled) in the fridge - help yourself !
Never use bottle, only cans. (1/2 empty is best)
Also for best results you should use a strong beer, like a stout or porter. | |
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| Roast Chicken-Rotisserie Style
Posted: 5/31/2012 4:03:10 PM | | LOL. Just realized you were referring to a half can inserted into the chicken on the BBQ. I thought you wanted a beer for yourself to eat with supper. Duh. | |
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| Roast Chicken-Rotisserie Style
Posted: 5/31/2012 4:30:43 PM | | I make a roast chicken with fresh lemon juice. squeezed over chicken and I stick the lemon in side of cavity of the chicken. I use sea salt a mild paprika from Spain garlic powder and good olive oil I rub everything into the chicken and let it rest in the fridge over night s0 the flavors meld in or I pour good white wine over the chicken. You roast the chicken in the oven on 350F till the chicken is brown and the juices run clear not red. I let the chicken rest before carving the chicken so it stays juicy. I then make a gravy scraping all that good stuff from the bottom of the pan. This is not a copy! | |
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| Roast Chicken-Rotisserie Style
Posted: 5/31/2012 7:29:06 PM | Oh man. This recipe sounds good.
As soon as I run out of chicken I am going to make this.
Roasting is fun. I am just learning how to cook. | |
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| Roast Chicken-Rotisserie Style
Posted: 6/1/2012 8:17:50 PM | ALL of YOU... YUUUMMMMM!!!
Here is a little twist on roasted chicken. I am only the last couple of years learning to like chicken. It took 2 years of trying out different styles before I found what I really like as a chicken dish. These are with organic chickens. The reason I never liked chicken is the flavor, it was never what it was when I was growing up, but now that organic chicken is easily attainable, I have found that it tastes good. I guess I can tastes the hormones and drugs in the meat, or rather the way they make the meat taste. Anyway, here is one of my favorite roast chicken dishes...
You need a heavy covered pan/pot to cook these in. I use an oval or round porcelain covered cast iron with lid.
~Spatchcock 2 pullets (Cornish hen). To spatchcock is to butterfly - or cut open all the way up the spine and remove the back bones if you wish, not necessary. You could also just cut the 2 birds in half from backbone to breast bone, ending with 4 pieces.
~Remove all skin from the pullets
~Peel and cut in quarters 6 shallots
~Cut 4 limes in half
~Cut a fresh pomegranate in half and remove the arils while holding the pomegranate under water (fast and easy, no splatter, no mess)
~Pour 1/3 cup of olive oil into bottom of heavy lidded pan you are roasting in
~Place half of the shallots into the pan
~Squeeze 4 of the lime halves into the pan
~Sprinkle 1 tsp each cumin seeds and fennel seeds into the pan
~Place half of the pomegranate arils into the pan
~Cut the 4 rinds of the lime halves that you squeezed into wedges or strips and put in pan
~In a bowl mix: 1/3 to 1/2 cup Dijon mustard, 1 Tbls sweet Hungarian paprika, 2 tsp hot smokey chili powder, 1 Tbls coriander powder, 1 tsp white or pink pepper, 1 tsp salt (I like Himalayan pink salt for this)
~Chop 1/4 cup each of these fresh: dill, flat leaf parsley, cilantro, tarragon, mint and basil
~Rub pullets all over all sides with the mustard mix
~Drop in 3 fresh laurel (bay) leaves into the pan and sprinkle 1/2 cup of the fresh herb mixture into the pan
~Lay the pullets breast side down in the pan and arrange so that everything lays as flat as possible and does not overlap
~Sprinkle the remaining herbs evenly over the pullets
~Slice the remaining 3 shallot halves and drop over herbs
~Squeeze the remaining lime halves over the pullets
~Slice the lime rinds and place them over the pullets
~Sprinkle the remaining pomegranate arils over the pullets
~Cover the pan and place in a 325 F degree oven for an hour to hour and a half (pullet sizes and ovens vary, just check after an hour
~Remove Pullets to plates (2 or 4 servings) with everything in the pan removed from them and mix what is in the pan together with a serving spoon and spoon over Pullets, or blend it all in a blender and pour over Pullet
I serve these with Mashed Pumpkin, or any orange squash and Roasted Lima Beans
Mashed Pumpkin:
~1 cup per person of cooked pumpkin or any orange squash
~Per 1 cup of squash add 1/2 Tbls bacon fat, 1/2 tsp tumeric, 1/2 tsp cumin, salt and pepper (careful w salt because of bacon, but you will need a little
~Blend and heat well. Serve with Roasted Pullet
Roasted Lima's:
~1 bag of baby Lima Beans boiled for 10 minutes in water that covers beans by 1" and 1 Tbls salt
~Remove Lima's from water with slotted spoon, into a bowl
~Add extra virgin olive oil, diced orange or red bell pepper, and 1 tsp each of the herbs you used on the pullets plus dried rosemary, oregano and thyme unless you have fresh, and pepper
~Pour Lima's out onto a flat sheet pan and roast at 375 F degrees for 20 minutes
~To serve add a little more extra virgin olive oil, a few squeezes of lemon and finishing salt to taste (sometines I play with these and add things like diced oil packed sundried tomato
~ Serve with Roasted Pullet and Mashed Pumpkin
I also like to make this quick Gluten-free Garbanzo Bread with this meal:
2/3 cup garbanzo flour
1/2 tsp sea salt
1 tsp rosemary
1/2 tsp black pepper
1 cup water
Mix the first 4 ingredients with about a third of the water, with a wooden spoon, until smooth. Then add the remaining water and use a whisk to mix well.
Let the batter sit for 35 minutes so that the flour fully absorbs the water.
In a heavy or cast iron skillet heat 1/4 cup of olive oil and pour in all of the batter.
When it looks dry and bubbly on top, like a pancake would, drizzle with olive oil and turn over and cook the other side until browned.
Turn out on a plate and cut into wedges. This is YUMMY and can be used as a gluten-free pizza crust and you can add other things like Parmesan to the batter. This bread goes perfectly with this meal.
I always have Mint Tea and some kind of a Rose Water Dessert with this meal too.
I hope someone gives this a try, thank you for reading it.
SS :-) | |
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| Roast Chicken-Rotisserie Style
Posted: 7/14/2012 11:29:01 PM | | I just used thyme. (I do not know the difference between dried thyme or regular thyme or other types of thyme.) Also I had to use red cayenne pepper. When I made the chicken I forgot to halve the spices because I only cooked one chicken. So I had one chicken but I used 100% of the spices. It was good! The leftovers are even better. The juices combine with the spices and it tastes like a sauce. I experienced the same benefit of a lot of the meat falling off the bones. Good stuff! The onion was devoured in about 6.3 seconds. I highly recommend the low and slow chicken. | |
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| Roast Chicken-Rotisserie Style
Posted: 7/15/2012 1:34:17 AM | salmon...if your preference is organic chicken...so be it...i am not a huge fan or a firm beleiver in "organics"...but thats neither here nor there...what i have found tho that makes all the difference in the world is...first...diet...secondly...if the chickens are free range...
a buddy of mine had a kind of hobby farm type of housing arrangement and had a dozen or so chickens...as it happened i was working in a grain elevator at the time...i made a deal with him...i would bring him 100 lb bags of sweepings from the elevator floors whenever he needed feed for the chickens in exchange for eggs...and meat...what a difference between that and store bought poultry products that were commercially raised!!
the size that the free range, grain fed chickens reached was phenominal too...one bird i got from him weighed in at a staggering 11.6 pounds...bigger than some turkeys i have bought...the eggs were proportionately bigger too and noticeably different in color and taste...the yolks were more orange colored than the pale yellow color found in commercial birds | |
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