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Rotisserie chicken from a supermarket recipe

We love the already roasted chickens that you can buy at the supermarkets.
Does anyone have a recipe to roast a chicken that is as tasty as the supermarket chickens.
I have tried several recipes but none as juicy or as good as the ones I buy from the supermarket..

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    1. Roasted chickens will never be the same as a rotisserie. That being said, I highly recommend brining, and then roasting the chicken in a high oven.

      1. If you roast your chicken vertically, you can come pretty close to a rotisserie result. I also suspect many markets use poultry that has already been brined, or has had a saline solution added.

        As for the rub.....most are simple....paprika, onion powder, garlic powder and salt. Barbecue versions will have brown sugar added.

        1. w/o a home rotisserie you will never get an exact replica, plus most grocers inject them with flavor enhancers (basically a salt and/or MSG infused liquid). I understand (from one particular grocer) they add additional fats as well which further increase the "juiciness".

          The closest you might get is the proverbial beer can chicken, done either on the grill or in the oven. Or buy a vertical roaster, one that has a vessel for holding liquids. They are pretty cheap brand new but you see them at yard sales all the time for even cheaper.

          1. I used to work at a supermarket who made rotisserie chicken. If they are flavored they came in marinated (from Perdue) There was BBQ, Lemon Pepper and traditional. They are cooked on the rods far longer than most home cooks would cook their chicken. To do it at home , brine for a day , then take out of the brine and put it in to the marinate of choice in the fridge for 8 hours and cook it turning it twice to expose its full surface to the heat. If you have a convection oven all the better, And if you really want that same texture let it over cook slightly so it will fall of the bone. Also when you brine make sure there is a good percentage of sugar in the brine .

            1. I swear by my good old "Ron Popeil Showtime Rotisserie". Makes chickens & ducks that are to die for with no special treatment or recipe.

              3 Replies
              1. re: Bacardi1

                I never thought to make a duck in mine, that is now on my immediate agenda.

                Chickens I wouldn't make any other way, I put a few lemons or limes inside and any mixed spice blend I have on the outside, and it marinades itself with juice while spinning around.

                1. re: coll

                  Once you make a duck in that rotisserie, you'll be doubtful on roasting them in the oven again. Juicy, greaseless meat, uber-crispy skin, no smoke from the drippings. What else does one need? :)

                  1. re: Bacardi1

                    Can hardly wait, as soon as the turkey leftovers are gone I'm off to Crescent.

              2. Tons of salt and msg to compensate for the fact that they are really overcooked. Have you tried a showtime rotisserie. Same effect with less salt.

                1. The juiciness may be a result of the chicken being pumped. For example, Costco rotisserie chickens are treated with a solution that alters the pH of the bird so it can retain more moisture.

                  I agree that brining will help. Also, have you tried roasting on a rack?

                    1. re: Zalbar

                      Yeah, but one has to always keep in mind that all of these "all you need to know" about whatever is simply "all you need to know" as far as the author is concerned. I'm always very wary about stuff like that.

                      1. re: Bacardi1

                        Season bird.

                        Roast bird

                        Rest bird

                        Eat bird

                        Not sure of anything else you can add.

                    2. I used to brine my chickens before baking in the oven, but I received a rotisserie recently and can't believe how well it works. Best home cooked chickens ever!

                      3 Replies
                      1. re: Patrincia

                        Has anyone figured out how to clean the inside of the Showtime rotisserie oven? I ony used ours a few times, because of the mess! I agree it does perform well.

                        1. re: kbjesq

                          I clean the glass door and give the inside a good wipe down each time I use it. I've resolved to accept the fact that the heat shield thing that sits behind the heating element is going to discolor. My father has had his longer and uses it all the time - he hasn't had any trouble cleaning it the way I described.

                          On another note, I've had surprisingly great results for everything I've cooked in it, and the family requests I "give it a spin" all the time. I honestly thought it was a gimmicky appliance, but I'm so impressed with how well it cooks everything. Pork loins are our family's favorite thing to make in it.

                          1. re: Patrincia

                            That's how I clean mine as well - only takes a few minutes. Like you, I'm not concerned about the heat shield. The interior of the appliance reaches high enough temps that anything left on it pretty much incinerates with each use.

                            I've had mine since Popeil first came out with it decades ago (it's the original basic model - no bells & whistles), & it's still going strong. I can't remember the last time I roasted a chicken or duck any other way. Have also done turkey drumsticks, salmon steaks, & vegetables in the basket attachment. Everything has turned out wonderful.