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Crock Pot Rotisserie Chicken?

n
nuraman00 Mar 23, 2012 09:33 PM

I've tried to make a rotisserie style chicken in the crock pot a few times.

I want it to taste like the rotisserie chicken you get at fast food joints (like Boston Market), or grocery stores, or Costco.

I had even tried looking at the ingredients for the ones at grocery stores or Costco, but they weren't very specific.

1. The first recipe I tried was this:

http://crockpot365.blogspot.com/2008/10/crockpot-rotisserie-style-chicken.html

It was ok. The flavor didn't taste like the rotisserie chicken I was hoping for. Also, the paprika flavor was too strong.

These were the ingredients:

--1 whole chicken, skinned (4-5 pounds
)--2 tsp kosher salt (if you'd like it as salty as the ones in the store, add another 1 tsp.)
--1 tsp paprika
--1 tsp onion powder
--1/2 tsp dried thyme
--1 tsp Italian seasoning
--1/2 tsp cayenne pepper
--1/2 tsp black pepper
--pinch of chili pepper (probably not necessary)

--4 whole garlic cloves (optional)
--1 yellow onion, quartered (optional)

I had made her lemon rosemary chicken in the crockpot successfully, so it was disappointing that this one wasn't as good.

Lemon Rosemary crockpot chicken recipe:

http://crockpot365.blogspot.com/2008/05/lemon-and-herb-crockpot-roasted-chicken.html

2. For my 2nd attempt, I looked through about 20-25 recipes online, before settling on one.

http://fulltummies.blogspot.com/2008/...

This one mentioned using smoked paprika. So I bought a special jar of smoked paprika.

This one smelled even better when it was cooking. But somehow, the flavor turned out light. And again, I think the paprika ruined it. I'm beginning to think I don't like paprika on chicken.

These were the ingredients:

2 t. salt
2 t. smoked paprika
1 t. onion salt
1 t. garlic powder
1/2 t. dried rosemary
1/2 t. dried thyme
1 T. sugar
1/8 t. pepper
1/8 t. cayenne pepper

Does anyone have a different recipe, and can they confirm if it really tastes like those other rotisserie chickens, or is it just a good crockpot chicken recipe (while having a different taste)?

And does anyone have pictures of the finished product?

I realize it might not look like the other rotisserie chickens, but I think it's possible to have the same flavor, right?

  1. alkapal Oct 31, 2012 06:30 AM

    i came across this recipe from a site i really like, and it has a fundamental difference from the recipe of the OP -- this one uses aluminum foil balls under the chicken to keep it elevated: http://www.onegoodthingbyjillee.com/2...

    i think that would make a difference in the outcome. rotisserie chicken if made on your own rotisserie is nice and crispy, but i think people who buy it from a store expect it to be moist and not crispy.

    to that end, this recipe sounds about right.

    9 Replies
    1. re: alkapal
      Wtg2Retire Oct 31, 2012 09:58 AM

      Instead of using the foil balls, I have a small bowl that fits perfectly in the crockpot, that I rest the chicken on to elevate it.

      1. re: Wtg2Retire
        alkapal Oct 31, 2012 12:40 PM

        good, green,,point!

      2. re: alkapal
        chowser Oct 31, 2012 02:25 PM

        Try it. It makes a steamed chicken but not a rotisserie chicken. Crock pot chicken skin is rubbery and unpalatable to me. That's why many of the better recipes have you remove it, or at least sear it.

        1. re: chowser
          alkapal Nov 1, 2012 05:51 AM

          ain't nuffin' worse den rubber chicken skin!

          1. re: chowser
            Wtg2Retire Nov 1, 2012 07:18 AM

            Forgot to mention that I turn the bowl bottom side up, that makes the juices collect under the bowl, so that I don't think of the chicken as steamed as it would be otherwise. The skin always turns a light golden brown. It may not be crisp, but we don't eat the skin anyway.

            1. re: chowser
              jw615 Nov 4, 2012 12:02 AM

              I do slow cooker whole chicken pretty frequently, but I haven't been a chicken skin eater since, well, ever, so it's not a big deal for me. But if you are looking for crisp skin, it's not the way to go. I usually leave the skin on and rub spices underneath, then remove after cooking.

            2. re: alkapal
              n
              nuraman00 Nov 2, 2012 04:31 PM

              I tried the foil ball method in the crockpot about a year ago. I think the chicken came out dry. Whatever the outcome was, I didn't like it enough to try it again.

              Later on in this thread, I tried roasting it in the oven using a vertical roaster, and that comes out great.

              I'm also bought an indoor pressure smoker, and I'm working on trying to get that to make a great whole chicken. I also mentioned that earlier in this thread. Those these are my now preferred ways of making a whole chicken.

              I do like making a lemon-rosemary chicken in the crockpot though (Just fresh lemons and rosemary). I did that twice and liked it both times.

              Thanks for the suggestion though, as if I hadn't tried it before, I would have tried the foil ball method.

              The small upside-down bowl method sounds interesting, I'll have to try that out sometime. I cooked two turkey breasts in the crockpot a few weeks ago, and while I liked it, I think the upside down bowl method could have made it even better.

              1. re: nuraman00
                alkapal Nov 3, 2012 07:10 PM

                indoor pressure smoker? hmmm…sounds neat! i've gotta look that up, as i love smoked fish, ribs and chicken.

                is this it?

                http://www.amazon.com/review/R34P8LKQ...

                capacity doesn't seem too large, though. 2 pounds?

                1. re: alkapal
                  n
                  nuraman00 Nov 3, 2012 08:06 PM

                  Yes, that's it.

                  Capacity is listed at 4 lbs., but I've done a 4.5 lb. whole chicken before.

                  There is a 7 qt model, but I only saw one online store carry it:

                  http://www.couponsuniversity.com/go-to-coupon?ID=32443&cat=hammacher-schlemmer-coupon-codes

                  I have the 5 QT model.

                  For me, there's a learning curve. I've used it twice with mixed results. I just have to figure out how to get the smoked flavor consistently throughout the item I'm smoking.

                  I'm posting about it here:

                  http://chowhound.chow.com/topics/873357

            3. alkapal Oct 18, 2012 06:49 AM

              i have never figured out why so many people have a problem with simply roasting a chicken.

              rub it with some fat (EVOO) and some spices (my go-to is "everglades seasoning" but we just used some patak's paste the last time)…and you're good to go -- 350 degree oven, check at @ 45 minutes.

              2 Replies
              1. re: alkapal
                PesachBenSchlomo Oct 31, 2012 01:35 PM

                I like to stick a lemon that has been poked full of holes with the tines of a fork in the cavity, along with some butter, EVOO salt and pepper on the outside, then into a 500 degree oven on a rack, breast up, legs pointing at the back of the oven (as per Barbara Kafka - I always thought that was genius) and then 10 minutes a pound. Keep an eye on it. Very crisp and juicy.

                1. re: PesachBenSchlomo
                  C. Hamster Oct 31, 2012 01:46 PM

                  I use BK's high heat roasting method, too and its terrific.

                  I line my roasting pan with very thinly cut potatoes

              2. r
                rasputina Sep 1, 2012 04:59 PM

                Well it's not rotis chicken, but I like roasting whole chickens in the crockpot. Nothing but the chicken required, no water just the chicken. It poaches in it's own fat "confit" style. So yummy, so many uses .

                8 Replies
                1. re: rasputina
                  Bacardi1 Sep 1, 2012 06:59 PM

                  But STILL doesn't result in a rotisserie chicken. Something the OP is just going to have to come to terms with. You are NEVER going to get a rotisserie chicken end product from a crockpot. PERIOD.

                  1. re: Bacardi1
                    n
                    nuraman00 Sep 1, 2012 07:36 PM

                    Agree.

                    From the middle of the thread, starting from April, I switched to using a vertical roaster, as my cooking method.

                    1. re: Bacardi1
                      r
                      rasputina Sep 2, 2012 06:07 AM

                      It depends what the OPs purpose for the chicken is. On the rare occasions we used to buy a rotis chicken it was only to use the falling apart chicken as an ingredient in another dish and for that use the crock pot chicken I posted fills the bill.

                    2. re: rasputina
                      C. Hamster Sep 2, 2012 07:12 PM

                      You cannot roast anything in a crockpot.

                      1. re: C. Hamster
                        r
                        rasputina Sep 2, 2012 07:15 PM

                        Just because you don't know how to do it doesn't mean it's impossible. I put a chicken, just the chicken and nothing else in there. No water, no broth nothing but the chicken.

                        1. re: rasputina
                          chowser Sep 15, 2012 12:31 PM

                          You can cook a chicken in a crockpot but roasting is with dry heat and a crockpot isn't--it's enclosed. When you roast a chicken in the oven, you don't completely enclose it, either.

                          1. re: rasputina
                            C. Hamster Oct 15, 2012 10:33 AM

                            Yes what I said is that you can't ROAST anything in a crockpot and that's true. Crockpots by definition braise food, cooking with moist heat. Roasting, by definition, is cooking with dry heat.

                            Any by the way, I do know how to both braise and roast some pretty good chicken.

                          2. re: C. Hamster
                            drongo Oct 13, 2012 03:10 PM

                            C. Hamster wrote: "You cannot roast anything in a crockpot."

                            Unless your "crockpot" is the "Ninja Cooker" -- see
                            http://chowhound.chow.com/topics/869987
                            http://crockpot365.blogspot.com/2012/...

                            (I don't have a Ninja Cooker, but I'm intrigued.)

                        2. charles_sills Aug 28, 2012 09:10 PM

                          alot of grocery stores use Tyson Rotisserie chickens. they come preseasoned and raw in big boxes. like 10 in a box if i remember right. i would be suprised if costco and sams club didnt have them. just roast one of those uncovered in a 350 oven till done.

                          1. lawhound05 Mar 26, 2012 07:54 AM

                            The closest I've come to rotissere chicken at home without a rotissere is roasted in the oven on a vertical roaster which I've found gives a better skin than laying it down in a roasting pan. I also like crockpot chicken, especially if time to cook is a factor, but it is a bit different, especially the skin. I have friends that use a countertop rotisserie oven, but I can't speak from personal experience since I don't have one.

                            1. n
                              nuraman00 Mar 24, 2012 03:01 PM

                              acgold7:

                              No, I'm not brining the chickens. Both times, I just put onion/garlic in the cavity, rubbed the seasoning all over, and cooked it for 10 hours on low.

                              Also, no, I did not take the skin off. I used the whole chicken as-is.

                              alkapal:

                              So you're saying the air in a crockpot is too moist, when compared to a rotisserie?

                              I was using a crockpot in this case, because I saw a bunch of recipes that claimed you could get that same flavor. And most of the comments from people who tried them agreed.

                              But after two attempts, where the flavor wasn't close to what I wanted, and based on your responses, I'm thinking you're right.

                              On a side note, I also think El Pollo Loco's chicken tastes close to a rotisserie chicken. And since they don't use a rotisserie, but use flame-grilled, I also thought I could achieve the same flavor at home.

                              What do you think of this roasting recipe?

                              http://allrecipes.com/recipe/roast-st...

                              43 Replies
                              1. re: nuraman00
                                todao Mar 24, 2012 06:11 PM

                                The basic point remains the same. "Crock Pot Rotisserie Chicken" is a contradiction in terms. Your crock pot chicken is not bathed in its own fat, combined with spices, as a rotisserie chicken is as it turns on a spit. Your crock pot chicken is closer to a roasted chicken than a rotisserie chicken. No need to frustrate yourself. Just come up with an excellent crock pot chicken recipe of your own or purchase a rotisserie. Best of both worlds.

                                1. re: todao
                                  alkapal Mar 25, 2012 12:17 PM

                                  todao, i strongly disagree -- the crocky chicken is nowhere close to a roasted or roti chicken.. just can't happen with the crocky environment of moist heat.

                                  1. re: alkapal
                                    chowser Mar 25, 2012 02:51 PM

                                    I'd say a roasted chicken is closer to a rotisserie chicken and neither are like a crock pot chicken, which is just...nasty, at least a whole chicken is. The skin is a good part of a rotisserie and roasted chicken. In a crock pot, it's almost inedible.

                                    1. re: chowser
                                      n
                                      nuraman00 Mar 26, 2012 02:05 AM

                                      What do you think of the roasted recipe I posted yesterday? Or do you have a better/different one?

                                      I've never tried roasting a chicken before, so I'm thinking I'll try that instead.

                                      1. re: nuraman00
                                        chowser Mar 26, 2012 03:18 AM

                                        Have you tried beer can chicken? I think that's close to rotisserie, if you don't have one. As roast chicken goes, my favorite is the Zuni chicken--crisp skin, moist meat, lots of good flavor.

                                        1. re: chowser
                                          n
                                          nuraman00 Mar 28, 2012 10:50 PM

                                          Ok, I looked up beer can chicken. It's a chicken roasting recipe that uses a half full beer can prop the chicken upright, by inserting the beer can into the chicken's cavity.

                                          Can someone post a good beer can chicken recipe, that I can use to roast in the oven? The few recipes I looked online were for BBQing.

                                          Also, what spice rub would you use? I don't mind if it needs a few ingredients, just whatever recipe a poster recommends. Hopefully this will bring something close to that rotisserie flavor. :)

                                          Also, any recommendations on a specific beer? I have two cans of Guinness in stock.

                                          And how do I know that the chicken will stay upright the whole time? Couldn't it still be leaning a little, and then eventually fall, on the roasting pan, in the oven?

                                          And does it really only take about 1.5 hours? Seems quick for a 4-5 lb. bird.

                                          1. re: nuraman00
                                            a
                                            acgold7 Mar 28, 2012 10:59 PM

                                            The most important thing about beer can chicken is: Don't use any beer. It's been scientifically proven that the liquid does nothing for either flavor or moistness. It never reaches the boiling point, never makes any steam, and the tiny amount of evaporation has no effect at all on the chicken.

                                            http://www.nakedwhiz.com/beercanchicken.htm

                                            But roasting it vertically is a fine idea. There are vertical roasters you can buy that do a fantastic job, or you could just use an empty can of any kind.

                                            Normal cooking time for a chicken is 15-20 minutes per pound, so no, 1.5 hours isn't short. Vertical roasting is hotter and faster than the regular way.

                                            Google "Spanek Vertical Roaster" for a website that sells the best ones and has lots of specific recipes.

                                            I use a rub of Seasoned Salt (I make my own blend), Seasoned Pepper (ditto), paprika, onion power, garlic powder and poultry seasoning (which is usually mostly sage and thyme).

                                            My specific spice blend recipes are at: http://foodslinger.tv/Recipes_.php

                                            Always brine first in an overnight brine of 1/2 cup Kosher Salt (or 1/4 cup Table Salt) per gallon of water. If you can let it air-dry on the vertical roaster in the fridge for a day then the skin comes out crispier.

                                            1. re: acgold7
                                              n
                                              nuraman00 Mar 28, 2012 11:14 PM

                                              Why a can and not a bottle? Not even a 22 oz bottle?

                                              1. re: acgold7
                                                n
                                                nuraman00 Mar 28, 2012 11:18 PM

                                                I like your seasoned salt recipe.

                                                I read your Seasoned Poultry recipe, but I don't like Italian seasoning too much. It's ok, but just not something I prefer.

                                                I'll probably try your seasoned salt recipe, in conjunction with some other seasoning recipe

                                                1. re: acgold7
                                                  n
                                                  nuraman00 Mar 28, 2012 11:23 PM

                                                  Hmm, you're right. Vertical roasters aren't too much, they're from $6-22 in general.

                                                  Do you think the Spanek brand is that much better? I see they have a chrome one for $25.

                                                  http://spanek.com/roaster/roasters.php

                                                  1. re: acgold7
                                                    n
                                                    nuraman00 Mar 28, 2012 11:28 PM

                                                    I have a few newbie questions about brining.

                                                    * How do I measure a gallon of water? What's the best way?

                                                    * Is the chicken supposed to be partially submerged or completely submerged in the brine? A few pictures online show it completely submerged.

                                                    * What size container should I buy that will properly brine the chicken?

                                                    Ok, so the entire roasting process should be like this:

                                                    A. Brine chicken overnight.

                                                    B. Dry chicken for 24 hours in fridge.

                                                    C. Apply rub, use vertical roaster, then roast.

                                                    1. re: nuraman00
                                                      a
                                                      acgold7 Mar 29, 2012 12:05 AM

                                                      I'll try to get your questions in order.

                                                      Why a can and not a bottle -- because a bottle will likely break when exposed to heat, and metal conducts heat better anyway.

                                                      Seasoning -- it really is up to whatever you prefer. I think Poultry really benefits from sage and thyme, but whatever blend you like is best. Try just the seasoned salt and seasoned pepper, or even just plain salt and pepper. A great roast chicken doesn't need much else.

                                                      Roasters -- I have about a dozen of them, in various sizes, from Turkey all the way down to Game Hen, mostly but not exclusively from Spanek. I also have some really cheap ones that come with their own drip pans, or that you assemble each time you use them. All work fine. I put mine in the dishwasher but you'll probably have to soak it a bit and hit it with a brush to loosen the stuck on bits.

                                                      I have some that look like this:

                                                      http://www.amazon.com/Norpro-Stainless-Vertical-Poultry-Roaster/dp/B00004UE87

                                                      and this:

                                                      http://www.amazon.com/gp/product/B000I1X4RC/ref=pd_lpo_k2_dp_sr_3?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B00004UE87&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1YV38S5W9ABPQBXDGTDB

                                                      and this

                                                      http://www.amazon.com/dp/B0017K6WT0/ref=asc_df_B0017K6WT01953626?smid=ATVPDKIKX0DER&tag=pg-838-95-20&linkCode=asn&creative=395097&creativeASIN=B0017K6WT0

                                                      For brining, I use Cambro containers, available at Restaurant Supply stores in a variety of sizes. They have measurements on the side, so you add your salt (and sugar, optional) and fill the container up to the one-gallon line. Drop in the chicken and you're done. It should remain completely submerged. Get at least a two-gallon container. Obviously this goes onto the fridge overnight.

                                                      If you're in the Bay Area and a Costco member, you can go to their Hayward Business Center and they have these containers, cheap, in a variety of sizes.

                                                      http://www.costco.com/Warehouse/WarehouseDetails.aspx?WarehouseNumber=823

                                                      Here's a good size for chicken:

                                                      http://www.webstaurantstore.com/3561/square-translucent-graduated-food-storage-containers-lids.html?filter=Capacity%3A8%20Qt%2E&vendor=Cambro

                                                      Here's the size I use for Turkeys:

                                                      http://www.webstaurantstore.com/cambro-rfscw22-camwear-22-qt-clear-round-food-storage-container/214RFSCW22.html

                                                      Here's a video I made about brining chicken:

                                                      http://foodslinger.tv/Brine_Chicken.php

                                                      After the brine, pull out the giblets (save them for other uses), put it right on the vertical roaster and set on a tray in the fridge so it can drain. You could do your spice rub at this time as well. You can omit the salt if you've brined it -- it will have enough already. Next day, roast at 375 for about 15 minutes per pound. Your chicken is done and safe to eat when the white meat hits 140F. The inside of the cavity, because of the vertical roaster, will be much hotter.

                                                      1. re: acgold7
                                                        n
                                                        nuraman00 Apr 1, 2012 11:53 AM

                                                        acgold7:

                                                        * I'll try the seasoned salt, seasoned pepper, sage, and thyme. I might be overdoing it on the seasoning, but I have to try it in order to decided whether I like that on roast chicken or not. I don't know whether I'll like it until I try it, right?

                                                        Question: Your seasoned pepper recipe for the very small batch starts off with 5 Tbps of black pepper. Do you think that's too much, if I use the very small batch on one chicken?

                                                        I like black pepper, but most recipes I see for seasoning in general (not just for whole chickens) don't have more than 1 Tbps of black pepper, 2-3 at most.

                                                        * I ordered the Norpro vertical roaster.

                                                        * I'll try to go to the Hayward Costco to pick up the brining container. I'll try to go one of the mornings this week, as I want to try and make the chicken next weekend.

                                                        * Question: Do you have any tips on carving a chicken? Should I do it with the chicken upright on the roaster, after I take it out of the oven?

                                                        I saw one suggestion that said to instead lay the chicken flat after removing it from oven. It said to tilt the roaster so that the chicken was sideways on a baking dish, then carve it that way.

                                                        How hard is it to carve one, and how much dexterity does it take?

                                                        When I eat one of those supermarket rotisserie chickens, I just use a knife to cut off the boned portion that I want to eat from the whole chicken, then I'll eat those portions from the bone.

                                                        But I'm thinking since this is something I made, I want to do it differently.

                                                        1. re: nuraman00
                                                          n
                                                          nuraman00 Apr 10, 2012 08:10 AM

                                                          It came out pretty much the way I wanted. I liked it. Don't think I'd change anything next time. Other than the composition of the seasoning (minor adjustments), there wouldn't have been anything that needed changing anyways, as everything seemed to turn out as I expected, especially the final result.

                                                          I liked making the seasoning blend from scratch, instead of buying something called "poultry seasoning" or "seasoned salt", because I had more control over how it tasted. I could make some adjustments this way.

                                                          I read from reviews that some people had trouble removing the chicken from the vertical roaster after it was cooked. But I didn't have much trouble. After I let it cool, it did appear to be stuck for a few seconds, but once I got it to move a little upwards, then it was fine the rest of the way.

                                                          Skin had a nice thin crispy taste to it, like rotisserie chicken.

                                                          Thanks to all that suggested this.

                                                           
                                                           
                                                           
                                                           
                                                           
                                                          1. re: nuraman00
                                                            The Dairy Queen Aug 30, 2012 04:05 AM

                                                            I'm so glad you've discovered beer can chicken. That's our go-to chicken recipe during grilling season because it's so delicious and easy and the chickens make us laugh. Steve Raichlen has a book "Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill" that offers different recipes for rubs and liquids you can use instead of beer if you want to experiment.

                                                            Otherwise, my favorite roast chicken recipe is Thomas Keller's. It's super easy and delicious. I often two do chickens at a time using his method. I don't bother with the mustard or the butter, though it hardly seems like much bother. I just think it's delicious without. http://www.epicurious.com/recipes/foo...

                                                            P.S. I also tried "crock pot" roast chicken because I'd heard people rave about it. Like you, I was unimpressed. It just seemed like a pale, flabby mess. My crock-pot even has a built-in meat probe.

                                                            ~TDQ

                                                          2. re: nuraman00
                                                            a
                                                            acgold7 Apr 10, 2012 09:45 AM

                                                            Sorry I didn't respond earlier -- somehow I missed your lasts posts. But it seems like you have it all figured out.

                                                            The batch of seasoned pepper obviously makes enough for many, many chickens or other dishes. I didn't mean to imply you'd use the while thing on one chicken. I'll edit the recipe to make this clear.

                                                            On the Spanek site, I think they have carving tips, and they say you can carve directly on the roaster. But like you, I generally just slip off the chicken and carve it on the board. When I carve, the wings come off first and I usually try to make sure I get a large nugget of white meat from the breast on the end of the wing so it is a more substantial piece. Then the legs and thighs come off, and are separated. Then I go right through the ribcage, standing the chicken on end, head down, so you separate the back from the breast. The breast then gets cut lengthwise once, and then crosswise once, yielding four pieces, for a total of ten.

                                                            Here's a video on how to cut up a raw chicken -- the procedure is the same for a cooked one:

                                                            http://youtu.be/dW67xuwG9wk

                                                            Save the bones and all other scraps for stock. Gnaw on the back and don't lose those "oysters"!

                                                            Nice-looking chicken there.

                                                            1. re: acgold7
                                                              n
                                                              nuraman00 Apr 21, 2012 08:35 AM

                                                              Great detailed video. You made it look easy. I'll try this method the next time I have a whole chicken.

                                                      2. re: acgold7
                                                        c
                                                        Cheez62 Apr 10, 2012 09:15 AM

                                                        Agreed, as long as you say don't use any beer *in the can*. I've made "beer can" chicken on the grill, but with an empty can-holding stand, set in a shallow pan with some onions, garlic, etc, and some beer poured into the pan. The beer then does simmer and lend some flavor, but the heat of the grill still crisps the skin nicely. the liquid in the pan, with the drippings from the chicken, make a great sauce or gravy!

                                                        1. re: acgold7
                                                          d
                                                          dkenworthy Aug 30, 2012 07:17 AM

                                                          I find that I need to leave some beer in the can to stabilize the chicken (makes it heavier). About half full works. I always have Mexican canned beer on hand for my vineyard crew, so I use that. I agree that it doesn't actually flavor the meat, but it does make a nice stable "roost".

                                                          I use a Weber kettle, indirect, with apple wood chips. Have to be careful not to get too big a bird or it will touch the kettle. No more trouble to do 2 if I can get them to fit.

                                                          Have also used my (gas) smoker. Meat comes out delicious, but the skin is rubbery and has to be discarded. Can do up to 4 birds, and they can be bigger.

                                                          I don't brine, but do put a dry rub both inside and outside, with some under the breast skin as well. Several hours in the fridge, or 1 hour at room temperature.

                                                          1. re: dkenworthy
                                                            The Dairy Queen Aug 30, 2012 07:24 AM

                                                            I don't actually buy this scientific research because I've used liquids other than beer (namely lemonade) and I do think it makes a difference in flavor. I suppose I could be imagining it, but I don't think so. But, yeah, if nothing else, the liquid in the can serves as a stablizing force. If you don't want to waste your beer, then I suppose you can pour yourself a glass, then refill the can with water. But, then, you might as well get yourself one of those roasting racks and forget the can altogether.

                                                            ~TDQ

                                                        2. re: nuraman00
                                                          greygarious Jul 8, 2012 05:57 AM

                                                          Ordinary roast chicken mantra: 4.5lb chicken, 450 degree oven, 45 minutes. Easy place to start. A plain pan is all you need, and no turning or basting is required.

                                                          Attempting to make rotisserie-style chicken in a crockpot is like trying to make popcorn by boiling the kernels.

                                                    2. re: chowser
                                                      n
                                                      nuraman00 Jul 7, 2012 03:54 PM

                                                      acgold7, I made the roasted chicken again.

                                                      I also used your technique to carve the chicken. Thanks, it was easier than I thought. I'm including a pic of the chicken cut up.

                                                       
                                                       
                                                      1. re: nuraman00
                                                        a
                                                        acgold7 Jul 8, 2012 01:41 PM

                                                        Nice! Since your last post I've made a couple of videos on roast chicken and carving. They're up on the channel if you want to take a look at them.

                                                        1. re: acgold7
                                                          n
                                                          nuraman00 Aug 28, 2012 09:02 PM

                                                          acgold7 or others,

                                                          Is it possible to also add smoke flavor to the chicken in the oven, by using wood chips, and/or liquid smoke?

                                                          Based on what I've browsed on the internet, it seems possible.

                                                          But I wanted to ask it here, since you're familiar with this cooking process that I've been using.

                                                          When cooking in the oven, could I put a small baking dish underneath the vertical raster, and put some soaked wood chips there (in the area surrounding bottom of the vertical roaster)?

                                                          If I wanted to also use liquid smoke, how would I do that? And how much would I use?

                                                          1. re: nuraman00
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                                                            acgold7 Aug 29, 2012 08:35 PM

                                                            Your oven doesn't really get hot enough to generate wood smoke, and if it did you'd fill your kitchen with smoke. They make stovetop smokers you could use if you cut your chicken into pieces.

                                                            Liquid smoke would work if you used a cooking liquid -- you could add a very tiny little bit to the liquid, but then it isn't really roasting.

                                                            1. re: acgold7
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                                                              nuraman00 Aug 29, 2012 11:09 PM

                                                              Thanks for the response.

                                                              What would happen if I placed a small baking dish underneath the vertical roaster, and poured 1 can of broth (14.5 oz) and some liquid smoke?

                                                              1. re: nuraman00
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                                                                acgold7 Aug 29, 2012 11:15 PM

                                                                You'll get smoky tasting broth. No effect on the chicken.

                                                                1. re: acgold7
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                                                                  nuraman00 Aug 30, 2012 08:35 AM

                                                                  Haha, thanks.

                                                                  Have you used a stovetop smoker before? What does it do to the overall texture, especially after cutting the chicken to pieces? I like how using the vertical roaster gives it a nice slightly crispy skin.

                                                                  Would it keep the current flavor, and add smokiness?

                                                                  So, would the overall process be like this:

                                                                  1. Brine the night before.

                                                                  2. Season, let dry for a day.

                                                                  3. Cut chicken to pieces.

                                                                  4. Use stovetop smoker? (For how long, and what setting?)

                                                                  I like what I have going now, I'm just trying to figure out if there's a way I can add smokiness without changing too much of the end flavor and texture.

                                                                  If I'm going to cut up the chicken, should I just start off by buying chicken parts? (Maybe some breasts and drumsticks)?

                                                                  1. re: nuraman00
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                                                                    nuraman00 Sep 1, 2012 04:54 PM

                                                                    Ok, here's what I've been able to find.

                                                                    * Cameron's Stovetop smoker:

                                                                    http://www.cameronsproducts.com/smokers

                                                                    I've seen some reviews or quick posts online that said they smoked a whole chicken. They said that instead of using a lid, they made an temporary aluminum tent foil.

                                                                    However, I'm only seeing 2-3 sentences regarding the whole process.

                                                                    I can't find a complete recipe, describing the process from beginning to end.

                                                                    * Nordic Ware Indoor/Outdoor smoker:

                                                                    http://www.amazon.com/Nordic-Ware-Kettle-Smoker-Outdoor/dp/B00167XE72/ref=sr_1_cc_2?s=aps&ie=UTF8&qid=1346543177&sr=1-2-catcorr&keywords=nordic+ware+smoker

                                                                    Blog mentioning whole chicken:

                                                                    http://www.squidoo.com/stove-top-smoker

                                                                    Again, I can't find a complete recipe.

                                                                    * Emson 5Qt Smoker:

                                                                    http://www.amazon.com/dp/B005G6TQE4?tag=bgquick-20

                                                                    So, my questions are:

                                                                    1. Which smoker should I get?

                                                                    2. If I get the Camerons, how exactly do I make a tent foil? Do I start at one end, and make a circular foil around the chicken? Then make another foil layer that goes over the top?

                                                                    If I get the Nordic Ware, can I put the chicken on the vertical roaster, and still have it fit under the lid?

                                                                    The picture from Amazon has the chicken on its front.

                                                                    I don't think I'd get the Emsons. At $200, that's a lot to spend, especially when I'm unsure of how to do a whole chicken in it, even though it says it can be done. I'd need to see a recipe with all of the directions from someone, before I felt comfortable.

                                                                    3. How much wood chips should I use? Most say 1-2 tablespoons, but if I'm cooking a whole chicken, shouldn't it be more? How much can I use, to ensure they will last?

                                                                    4. How long should I cook it? 2-3 hours?

                                                                    Here's a decent recipe I found, but I'm pretty sure they were using an outdoor smoker. So I just wish I could find a recipe that uses an indoor smoker for a whole chicken, so I can understand what to do, and I can have realistic expectations.

                                                                    http://www.foodnetwork.com/recipes/bo...

                                                                    1. re: nuraman00
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                                                                      nuraman00 Sep 1, 2012 05:12 PM

                                                                      If the height of the Nordic Ware is 13 inches, I think it can do a chicken standing up, on the vertical roaster, but not sure.

                                                                      1. re: nuraman00
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                                                                        nuraman00 Sep 1, 2012 05:17 PM

                                                                        Here's another smoker that looks the same, but is by a different brand, Amerihome, and $25-30 cheaper:

                                                                        http://www.amazon.com/Amerihome-Stove...

                                                                        1. re: nuraman00
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                                                                          nuraman00 Sep 1, 2012 08:33 PM

                                                                          Ok, I got an email response from the Buffalo Tools AmeriHome Smoker customer representative. I can't put a chicken upright:

                                                                          Do you think I should still get something like this? Would I get what I'm looking for, which is the flavor / texture of the chicken that I made using the vertical roaster, just with an added smoky flavor?

                                                                          ++++++++++++++++++++++++++++++

                                                                          Hello

                                                                          Thankfully I have one of those smokers in my house, AND, my wife just bought a 5 lb chicken. It DOES fit..not standing up..just flat, and with room to spare.

                                                                          We have used this smoker many times and it works great! Just a handful of chips is all you need. Also, I would wrap the drip pan in aluminum foil to make it easier to clean.

                                                                          Once you have the chips in there, and the chicken ready to go, heat the smoker until the thermostat gets to 200 degrees. Then turn down the heat so you can maintain that 200 degree temp. My wife said probably 2 hours would do it, but check it after one hour, and maybe every 15 minutes or so after that.

                                                                          Does not come with wood chips, you can get small bags of chips at most grocery stores (that's where we got ours), or possibly even a hardware store. This roaster sits on your stove top..so you turn the heat down as you would with anything. Its about 6 1/2" deep.

                                                                          1. re: nuraman00
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                                                                            acgold7 Sep 1, 2012 10:18 PM

                                                                            Sounds like you've done a lot of research. I don't have a stovetop smoker, so we'll rely on you to report back.

                                                                            Good luck.

                                                                            1. re: acgold7
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                                                                              nuraman00 Sep 1, 2012 11:14 PM

                                                                              Thanks for the response.

                                                                              I'll let you know what I decide.

                                                                              1. re: nuraman00
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                                                                                nuraman00 Sep 2, 2012 03:57 PM

                                                                                Just a minor update.

                                                                                I'm researching the Emson 5QT pressure smoker more in depth now:

                                                                                http://www.amazon.com/Electric-Smoker-Pressure-Smoker-Cook-Brisket/dp/B005G6TQE4/ref=cm_cr_pr_product_top

                                                                                The 5QT is $179 + shipping, and the 7 QT is $300.

                                                                                I've exchanged 3-4 emails with Emson USA, and the customer support representative thinks I could fit a whole chicken on a vertical roaster inside the smoker.

                                                                                But I'm trying to find other opinions.

                                                                                There just isn't much information out there, for doing a whole chicken, using this product, so I'm trying to find as much as possible.

                                                                                I'm also confused as to why some sits list the brand as Emson, and others as Emsco.

                                                                                http://www.sears.com/emsco-group-emso...

                                                                                1. re: nuraman00
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                                                                                  nuraman00 Sep 15, 2012 11:46 AM

                                                                                  Ok, after a week of deliberating, I decided to get this pressure smoker.

                                                                                  http://emsonsmoker.com/

                                                                                  First I'm going to see if I can use the vertical roaster in there. If I can't fit a chicken like that in there (which I don't think I'll be able to), then I'll try smoking it for 50 mins, then finishing the chicken off in the oven using the vertical roaster to give it that light crispy skin.

                                                                                  I'll create a separate thread, and link to it from here, when I finally use it.

                                                                                  1. re: nuraman00
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                                                                                    nuraman00 Oct 13, 2012 02:44 PM

                                                                                    My experiences with the pressure smoker are in this thread:

                                                                                    http://chowhound.chow.com/topics/873357

                                                                                    acgold7, even though you don't have the device, perhaps you can read through it and offer some feedback / suggestions?

                                                  2. re: nuraman00
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                                                    acgold7 Mar 24, 2012 07:30 PM

                                                    You need to brine the chicken to make it taste like rotis or Pollo Loco. That's a pretty major reason it doesn't taste the same, other than the whole using a completely different method thing....

                                                    Your first recipe notes that the chicken is skinned....

                                                    1. re: acgold7
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                                                      nuraman00 Mar 26, 2012 02:03 AM

                                                      Yeah, the first recipe said the chicken was skinned, but that was because of her preference. The times I've made crock pot whole chicken, I've never skinned it.

                                                      1. re: nuraman00
                                                        MGZ Mar 26, 2012 03:34 AM

                                                        "The times I've made crock pot whole chicken, I've never skinned it."

                                                        Good. Keep in mind, skinning a chicken is heresy. Adding the skin of a second chicken and discarding the bald meat before cooking would be more 'houndish. If it were up to me, any post advocating taking the skin off of a chicken, or any part of it (or turkey, for that matter) would be instantly deleted. Good god, the meat of the bird is only there to spread out the skin to ensure proper browning.

                                                        1. re: MGZ
                                                          chowser Mar 26, 2012 05:04 AM

                                                          Except that chicken skin doesn't brown in a crock pot. It turns rubbery.

                                                          1. re: chowser
                                                            BeaN Mar 26, 2012 06:11 PM

                                                            But it adds massively to any gravy you might want to make from the drippings. And protects the meat.

                                                            1. re: chowser
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                                                              nuraman00 Mar 28, 2012 10:44 PM

                                                              I do like the lemon crock pot chicken that I posted earlier. After 10 hours of it in the crockpot, the meat is very tender and it falls off the bone. It makes it even easier to eat than store-bought chicken, which can be a little tough to pull apart IMO.

                                                              But, I also like other kinds of chicken too, as you can see what other type of chicken my intent was, when I created this thread.

                                                    2. alkapal Mar 24, 2012 04:33 AM

                                                      you will not get rotisserie chicken in a crockpot. it is impossible. as a start, the roasted chicken skin is vital in that rotisserie flavor….done in hot dry air…..

                                                      you are using a crockpot in this case because….?

                                                      why not just brine and roast a chicken? it is so easy. you don't even have to brine it in liquid, just do a dry rub (and stuff a lemon, some onion and some celery in the cavity for the flavor).

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                                                        acgold7 Mar 23, 2012 11:45 PM

                                                        No. I love my crockpot and I love my rotis, but I never confuse the two. They are totally different and result in different food. Even with the same seasonings, and even if you use the crockpot as more of a roaster and don't use any liquid in it.

                                                        Are you brining your chickens? All rotis chickens are brined first. That will go a long way. Taking the skin off is a huge mistake as well if you want it to taste the same as one that still has the skin. By removing the fat, the skin, the rotating self-basting cooking and the dry heat of the rotis itself, you have removed virtually everything that makes a rotis chicken taste the way it does.

                                                        I'm not sure I understand changing everything important about a dish and then noting it doesn't taste the same as the original.

                                                        1 Reply
                                                        1. re: acgold7
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                                                          gonepoopin Mar 24, 2012 01:06 AM

                                                          The starting liquid in the crockpot should be very salty. Broil the pieces afterward so the skin is crispy. Not a recipe, but tastes pretty good

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