Chicken on the rotisserie

[Alexis Solod]

Hi there,

Today we cooked chicken with the new rotisserie...
The chicken was filled with red onions, garlic and rosemary.

While I was cooking I had a beer from the french alps...

Nearly ready...

The skin wasn't very brown, I think the water under and the indirect heating are the reason why... But it was very crispy.

Yummy !

Soon, new cooks...

 

[CaseT]

Great looking bird!

 

[Rich G]

Oh, yeah! One of my favorites to make on the Weber, and you nailed it! The taters look awesome, and it appears you got yourself a nice "pan" sauce from the chicken drippings. Great plate!

Rich

 

[Craig Alumbaugh]

That bird looks mighty tasty.

 

[Cliff Bartlett]

That Alexis, is one gorgeous cook. Excellent photos. That plate shot is magnificent!

 

[Barb D]

That is one awesome cook, bird and potatoes are spot on. Great pics also.

 

[JRAiona]

I totally agree with Cliff, awesome cook, great pics, beautiful plating.

 

[James Lake]

Great job all around, I want that dinner.

 

[John Sp]

Great looking dizzy bird Alexis. Excellent technique on the Hasselbacks too. That plate looks perfect! What seasonings do you put on the outside of the bird?

Regards,

John

 

[ChuckO]

Wow I missed this the first time around, great cook! Makes me want to get a spinner

 

[Rich Dahl]

Wow! Great looking bird and great photos too.

 

[Alexis Solod]

Thanks everybody for your nice comments...

Great looking dizzy bird Alexis. Excellent technique on the Hasselbacks too. That plate looks perfect! What seasonings do you put on the outside of the bird?

Regards, John

To answer you John, I first hard rub the whole chicken with olive oil and "fleur de sel" (wich is salt crystals). Then I rub it with a mix of spices called "Gourmet mix, grill fort" (coriander, pepper, sesame, turmeric, paprika, blue poppy seeds, mace, parsley, lemon zest, garlic, orange zest, cayenne pepper, fenugreek, onion, nutmeg) that I buy at my supermarket...

During the cook I rub the chicken every 15 minutes with the juice helped by a long silicon brush...

That's it...

 

[Jerome D.]

Most certainly a fine looking chicken. The potatoes must have been phenomenal after soaking in all the drippings.

 

[russ olin]

Chicken looks guud, chicken off the rotisserie is one of our favorites around here.
You will enjoy many things off the rotisserie.

 

[S.Six]

Excellent looking bird!

 

[Chuck Dugas]

Alexis, Nice job. I do have a suggestion. When I do rotisserie chicken I don't use a drip pan.I let the drippings fall on the flavorizer bars. The chicken gets a better taste and the chicken gets nice and crispy. (I think the pan stopped the heat from getting the bird brown). In 2 hrs the bird is done. For what it's worth. Thanks for sharing.
Chuck.