Rotisserie Chicken
Last week, my wife suggested we have rotisserie chicken for Shabbat dinner. Luckily, our barbecue has a rotisserie attachment. We hadn't had rotisserie chicken in over four years, and with the heat outside, it was going to be our main course. I looked online and found a bunch of recipes because I didn't remember how we made it last time. I saw lots of recipes that called for fancy rubs. I took a page out of the KISS (keep it simple and stupid) playbook and used seasoning we had in the house. To the guy in the video who made it look easy, trussing the chickens on the spit, I say you are talented. For the rest of us, I recommend trussing the chickens before putting them on the spit. Rotisserie chicken is a straightforward, kosher, gluten free recipe if you have a barbecue with a rotisserie attachment.Hope you enjoy it as much as we did.
Equipment
- 1 Barbecue with a rotisserie attachment or a rotisserie oven
- 1 twine
- 1 cookie sheet
- 1 digital thermometer
Ingredients
- 1 whole chicken 4-5 lbs / 1.75 - 2.25 kgs If you're in Israel, please request that they pre-prep the chicken by removing the innards, feathers, and the neck (if you choose).
- olive oil
- Seasoning / Rub of your choice I used McCormick Garlic and Herb Black Pepper and Sea Salt
Instructions
- Pour olive oil on the chicken and then rub the olive oil over the chicken and generously sprinkle the seasoning or rub over the chicken.
- Place the seasoned chicken on a cookie tray and let it dry brine for four hours.
- Truss the chicken(s)
- Place the trussed chicken(s) on the spit and make sure the brackets are tight so the chicken does not shift.
- Cook the chicken on a low flame for one and halt to two hours until it reaches 165℉ / 74℃