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Rotisserie Chicken with Beer Can Holder


 
L

Laura D

TVWBB Fan
Hello Everyone! It's me, Laura (it's been a bit!). I haven't rotisserie'd chicken in a while - frankly I like dark meat on the bone and dislike the breast meat, which tends to cook quickly and dry out if I'm not careful - but tonight I tried a technique I got from BBQFOOD4U's YouTube channel. Basically you use whatever rub you like (I did a Williams Sonoma Garlic/Rosemary/Thyme oooooo fancy smancy recipe, along with a slab of butter under each breast skin), put the chicken on the beer can holder, tied it up, then on the rotisserie. I used Apple wood to smoke it and it cooked in 45 minutes as opposed to my normal hour to an hour and a half, depending on the chicken size.

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It was delicious. I recommend trying it. I ate half the chicken (including the juicy breast meat) before I was able to stop myself.

Enjoy!

Laura
 
Interesting method and it looks like you got great results. I spun a bird on Sunday and I was thinking about what would happen if I stuffed the cavity with herbs and garlic and then used something like an orange to "plug" the cavity and then put it on the spinner. I was thinking that at least the cooking time would decrease since the cavity would be capturing all of the heat.
 
weird set up but so what if it works!
I'll bet that bird was tooo delicious!
try brining your bird for 4 hours or more in a simple mix of 4 cups of water with 2 tablespoons each of kosher salt and white sugar (double, triple or quad for more)
you'll never eet dried out chicken breast meat again.
 
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