Time 1h45m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Remove the giblets from chicken and discard. Wash chicken inside and out, drying with paper towels. Rub chicken with a little olive oil. Tie wings and legs with cooking twine. Mix all the spices together well. Rub all over chicken. Place on plate and wrap with saran. Put in fridge 4-24 hrs., the longer the better. Put chicken onto rotisserie bar. Set timer for 1 1/2 hours. Chicken is done at 160 and no longer pink.
Time 5h25m Yield 2 Servings per Lb, 6 serving(s) Number Of Ingredients 10 Steps:
(Day 1) Blend all spices together and set aside. Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels. Rub with spice mixture, both inside and out, then stuff cavity with onions. Wrap in a resealable"food grade" plastic bag (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight. (Day 2) Remove from plastic bag and place in a shallow baking pan. Roast uncovered in a 250 F oven 5 hours. (This is not an error, I repeat, 250 F for 5 hours!) If the chicken contains a pop-up thermometer, ignore it. This recipe is SAFE. According to the United States Department of Agriculture Food Safety and Inspection Service, a whole chicken should reach an internal temperature of 180 F. For more info check out their"Thermy" campign Web site! http://www.fsis.usda.gov/thermy/index.htm Baste with drippings every 30 minutes after the first hour. (I admit I’m not consistent on this point, but it still comes out wonderful!) Let rest for 10 minutes before carving.
Time 9h10m Yield 8 Number Of Ingredients 10 Steps:
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.
Yield 8 Servings Number Of Ingredients 10 Steps:
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 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.
More about “roast sticky chicken rotisserie style like the deli recipes”
Time 1h30m Yield 6 servings. Number Of Ingredients 9 Steps:
Mix the first 7 ingredients. Rub over the outside and inside of chicken. Place in a large resealable plastic bag. Refrigerate 8 hours or overnight., Preheat oven to 350°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Place onion around chicken in pan., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours. Baste occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before slicing.
