ROTISSERIE CHICKEN RECIPE | ALLRECIPES
This is a great easy recipe that our family loves. It's perfect as the main dish of a simple meal with French fries and cole slaw.
Provided by Nicole Baloh Korte
Categories Meat and Poultry Chicken Whole Chicken Recipes
Total Time 1 hours 45 minutes
Prep Time 15 minutes
Cook Time 1 hours 30 minutes
Yield 6 servings
Number Of Ingredients 6
Steps:
- Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes.
- During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.
- Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.
Nutrition Facts : Calories 356.5 calories, CarbohydrateContent 0.8 g, CholesterolContent 117.4 mg, FatContent 24.9 g, FiberContent 0.5 g, ProteinContent 30.9 g, SaturatedFatContent 9.7 g, SodiumContent 1310.9 mg, SugarContent 0.1 g
QUICK ROTISSERIE CHICKEN CORN CHOWDER RECIPE | COOKING LIGHT
As temperatures drop, it’s nice to have a simple weeknight soup recipe on hand. This quick-fix chowder uses rotisserie chicken and center-cut bacon for an easy but hearty soup that will soothe your soul. Serve with a simple green salad for a lovely lunch or light supper.
Provided by Kaylee Hammonds
Total Time 35 minutes
Yield Serves 6 (serving size 1 ? cups)
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute bacon for approximately 8 minutes, until crispy. Remove bacon from pot. Add bell pepper, onion, celery, bay leaves and thyme to pot, and saute until tender, approximately 6 minutes. Add chicken, and saute a further four minutes. While the veggie and chicken mixture is cooking, puree 1 cup corn and 1 cup chicken stock with flour in a blender, creating a slurry. Add slurry, remaining stock, and milk to the pot. Let simmer for 15 minutes. Divide soup into 6 bowls and garnish with bacon and celery leaves.
Nutrition Facts : Calories 210, CarbohydrateContent 18 g, FatContent 6 g, FiberContent 2 g, ProteinContent 21 g, SaturatedFatContent 2.5 g, SodiumContent 600 mg, SugarContent 7 g, UnsaturatedFatContent 3.5
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