Rotisserie chicken Home Style!!!

Rotisserie chicken Home Style

Here’s my recipe for rotisserie chicken. I can’t wait to head back to the farmer’s market for another one. There is a guy who visits our town every Wednesday with a trailer full of rotisserie chicken –sort of a mobile chicken roasting station. They’re actually quite popular here. The entire town smells like roasted chicken on those days. And it tastes darn good. But there’s just something special about making your own…and we certainly got a lot more meals out of our bird!

The setting in our oven uses both the broiler and a fan at the back blowing air around. I don’t know if your oven has a feature like that too, but if so, here’s how you can try this out. Or maybe you’re like me and have this feature but haven’t used it in the 4 years you’ve had your oven. You can also adapt this recipe for the grill.

Serve this with a fresh salad or your favorite vegetables and beer rice.

Rotisserie Chicken

Ingredients

• 1 5 pound chicken
• 1 pinch of salt
• 1/2 cup butter
• 2 tablespoons paprika
• 1 tablespoon salt
• 1/2 teaspoon ground black pepper
• 1/2 can beer

Directions

1. Place broiler pan in bottom of oven and rotisserie rack in the appropriate rack space (second from the bottom in ours).
2. Season the inside of the chicken with a few sprinkles of salt. Place on rotisserie stake and place into oven. Grill for 10 minutes at 400°F (200°C). Pour half the beer into the roasting pan.
3. Meanwhile, melt the butter and combine with paprika, salt and pepper. Spoon about 1/3 of it into a smaller dish and brush it onto the chicken (cutting back on salmonella spread).
4. Check the chicken every 20-30 minutes, rotating the spit and basting the chicken again. When most of the beer has cooked out of the roasting pan, add the rest. In 1.5-2 hours, the chicken should be done. Take an internal temperature in the thigh and breast. When it reaches 180°F (83°C) it is done. The juices from the chicken should also run clear.
5. Remove from the oven and let stand for 10 to 15 minutes before serving.