Rotisserie Chicken - want to make it at home - don't have rotisserie
How can I get that Rotisserie flavor on a chicken at home...would a "beer in the rear" setup accomplish the same result?
Have never tried the "rear" method, but I am ready to concoct anything to get this flavor. Oh yes, my little backyard grill died during the winter, so must stick to an indoor method if possible.
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Wtg2Retire
Mar 3, 2012 11:03 AM
I have also heard of people using their Bundt pan to cook the chicken vertically. This would certainly save having an extra piece of kitchen equipment that can be used for ony one purpose. I have been meaning to try it myself.
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re: CanadaGirl
greygarious
Mar 4, 2012 03:32 PM
Bundt or angel food pan works great. If you have a two-piece angel food pan you can just use the inner piece as the vertical roaster, setting it into a baking pan, so there it no chance of leakage. The best way to use any vertical roaster is to shove the bird on neck side DOWN,
That way the fat from the legs runs down to baste the breast, and the legs get nicely browned ven in a bundt pan. If using a bundt or one-piece AF pan, cover the top of the tube with a metal jar lid, or some aluminum foil, so there's no dripping.The beer can method without beer can be employed with wine, apple or other fruit juice, or any other liquid that appeals to you.
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GretchenS
Feb 29, 2012 04:50 PM
Here is a recipe with flavors and method (although it looks like too much salt to me): http://allrecipes.com/recipe/roast-sticky-chicken-rotisserie-style/detail.aspx
Here is a thread on the very low and slow cooking method. I have used it without all the spices in the linked sticky chicken recipe above and it does produce delectable results. http://chowhound.chow.com/topics/333260
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re: GretchenS
Heads up on the cooking time for the Sticky Chicken recipe if anyone does just one bird.
I put my 5-1/4 lb. chicken into a hot oven (450°), as I do with all my low and slow roasting, then turned the temp down to 250°. It had come straight out of the fridge, so there should have been some compensation.
Did some errands this afternoon and came home to the internal temperature of the bird at 180° on the nose after 3-1/4 hours, so I pulled it a couple of hours before I was expecting to have dinner. The recipe states 5 hours for two 4-lb. chickens. (Don't know where those 4-lb. chickens are, I haven't seen anything below 5-lbs. around here in eons.)
It looks and smells GREAT, though. I might snip off a drumstick while it's still hot to see how it tastes straight from the oven. My only disappointment really is that I was going to butter baste it in the last hour. Oh well, live and learn!
ETA: 20 mins. out of the oven, and the temp had fallen to 150°. I snipped off a drumstick with poultry shears, and it literally squirted a stream of jus into the pan. Once over that little surprise, I took a bite of the drumstick, and meat started falling off the bone! This sticky chicken is one delicious and MOIST chicken. I may even abandon my decade-old policy of spatchcocking chicken for roasting and adopt this method from here on out.
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drongo
Feb 29, 2012 04:43 PM
I think rotisserie (with intermittent blasts of heating as the chicken rotates) can produce quite different results from a vertical roaster (with even heating). Consider the following from McGee (2nd ed., p. 157):
"It exposes the meat surface to browning temperatures, but it does so both evenly and intermittently. Each area receives an intense, browning blast of infrared radiation, but only for a few seconds. During the many seconds when it faces away from the heat, the hot surface gives up much of its heat to the air, so only a fraction of each blast penetrates into the meat, and the interior therefore cooks through relatively gently. In addition, the constant rotation causes the juices to cling to and travel around the meat surface, basting and coating it with proteins and sugars for the browning reactions."
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re: drongo
sbp
Mar 4, 2012 04:40 PM
Yes, that's why you ca't really duplicate rotisserie without a rotisserie. Put simply, you know when you just roast chicken in the oven, and that sticky, gelatinous, salty, sweet and intensley chickeny fond sticks to the bottom of the pan - and as the cook you get to eat it yourself?
Well, in a rotisseried chicken, that stuff doesn't fall off the chicken and into the pan - as the chicken rotates, it just keeps sticking to the chicken. The rotating stops gravity from robbing the bird of all that goodness.
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re: sbp
sbp, gosh, I think you are 100% correct..well, maybe the George Foreman rotisserie will solve the wasting of the good stuff. Just didn't want to get another "tool", space is very limited & I cannot imagine where to put it when not in use.
Also, I like multi use things & am wondering what else I could use a horizontal rotisserie for....just a couple of us around here, so don't cook in volume. But chicken is so versatile in itself....can make many different meals from a chicken, so that might offset the "extra tool". Gosh, this is getting complicated...went from the idea of a beer setup, to a dyed in the wool real home rotisserie...but what you say makes sense.
Simple thing would just be to pick up a chicken from the deli...problem is, I am 24 miles from the "deli", so I can't just cruise on down there as the mood strikes.
Anyway, thanks for the reply.
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re: kaleokahu
Ebay...please don't lure me over there...I can point & click & snipe with the best of them, unfortunately, I must pay for all that fast keyboarding. Yep, that place is heaven & I was seriously thinking of going there to look for a rotisserie before you mentioned it, but my common sense overruled & I did not even peek over there. Now look what you did...have to fight the devil all over again.
PS....did you see any good ones over there???
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Roasting it vertically, such as on a beer can, will be the closest you can get to rotisserie without a rotisserie, IMHO. I usually roast my chicken vertically and find it moist and forgiving. I do it in my regular oven all the time - no news for the grill. There are those that will tell you the vertical makes no difference, and the beer is another issue, but my personal experience is that the vertical makes a huge difference.
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re: cstout
I actually bought a vertical roaster pan, so I don't have to use a can of beer. The can of beer works fine, just put a few holes in the top and pour off (or drink) a couple cm. the can is really more for balance than flavour. I don't really notice a difference between when I cook vertically over beer or just cook vertically. I think it's the position of the chicken that really matters.
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re: cstout
I tend to drink a lot of beer from Garrison Brewery, which is a local brewery; I don't know if they export. I tend to like red and amber beers best. As far as the national brands go I prefer Rickard's. They make a great Red (Rickard's Red). I also like their Rickard's Dark, which is a porter with maple syrup. It is probably too much for chicken. Sleeman's Honey Brown is a pretty tasty national beer too. If you have anything specific that you've come across I'll see what I know!
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Do you want the rotisserie FLAVOR or the rotisserie moistness?
If you're used to storebought rotisserie chicken, that flavor is basically salt. Salt your chicken well (a couple of tablespoons of kosher salt rubbed all over) along with any herbs, lemon zest, garlic, or whatever else you like, wrap it tightly in plastic wrap and let it sit in the fridge for a couple of days. Take it out of the wrap, let it dry (in the fridge) for a few hours, and roast it. The flavor will be like a rotisserie, with salt penetrated deep into the meat.
Getting that moistness is trickier, since the rotisserie keeps the juices evenly distributed by rotating it constantly. But if you just salt it as above and then roast it breast-side down for fifteen minutes in a hot (450) oven, then breast side up the rest of the way, it'll be pretty close.
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twyst
Feb 29, 2012 02:42 PM
http://www.youtube.com/watch?v=EWLt6G...
Not rotisserie, but a fantastic roast chicken is almost as good. This is the best recipe around.
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