HOW TO SEASON A ROTISSERIE CHICKEN RECIPES

ROTISSERIE CHICKEN RECIPE | ALLRECIPES

Rotisserie Chicken Recipe | Allrecipes image

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 Whole Chicken

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 (3 pound) whole chicken
1 pinch salt
¼ cup butter, melted
1 tablespoon salt
1 tablespoon paprika
¼ tablespoon ground black pepper

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

EASY ROTISSERIE CHICKEN STOCK RECIPE - RACHAEL RAY IN SEASON

Easy Rotisserie Chicken Stock Recipe - Rachael Ray In Season image

Turn this flavorful stock into a chicken noodle soup for a warm, super easy weeknight meal.

Provided by Lauren Schaefer

Categories Real Food

Total Time 6 hours 20 minutes

Yield Makes 1 quart

Number Of Ingredients 6

Ingredients

Bones and skin from 1 rotisserie chicken
1 head garlic, halved
2 onions, quartered
3 carrots, broken in half
4 stalks celery, broken in half
Aromatics like ginger, fresh parsley, or peppercorns (optional)

Steps:

In a large pot, bring all the ingredients and 4 quarts of water to a boil over medium-high heat. Reduce heat and simmer the stock, uncovered, for 3 hours. Skim off any foam that rises to the top and add water as needed to maintain the same level of liquid in the pot.
Cover the pot and simmer until a rich stock forms, about 3 hours more. Let cool slightly. Using a fine-mesh strainer, strain the stock into a large bowl; season with salt. Let cool. Transfer to an airtight container. Refrigerate for up to 1 week or freeze for up to 3 months.

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