How to Prepare a Chicken for Rotisserie
A chicken done just right in a rotisserie is absolutely delectable! There is just something about that convection roasting and the natural basting that occurs as the chicken goes around and around. It's an easy way to make a whole chicken just bursting with flavors through and through the meat, and it's not hard at all.
- Soak the chicken in saltwater brine in the refrigerator overnight after defrosting. Use about a quarter cup of salt per gallon of water. It's not necessary, but really adds to the tenderness of the meat.
- Have some soft butter, a halved lemon and your seasonings, such as seasoned salt, salt, pepper and paprika, rosemary and/or powdered poultry seasoning handy.
- Set out the rotisserie rod and needed components near where you are working with the chicken.
- Remove the packet of organ meats and the neck that is inside the cavity. If you like, you can reserve them to make gravy if you are serving it with the meal.
- Wash your hands and rinse the chicken well with cold water.
- Pat it dry with paper towels after rinsing and insert the rotisserie rod through the center of the chicken. Slide the prongs into the chicken tightly and fasten at both ends while keeping the chicken centered on the rod.
- Wrap the chicken with all cotton bakers' twine so that the wings are against the bird and the ends of the drumsticks are crossed and bound tightly.
- Squeeze the lemon juice inside the cavity, and then insert the lemons inside the chicken.
- Slather the chicken with a light coating of butter with a butter knife or spray it with cooking spray.
- Sprinkle your seasonings all over the chicken, place the chicken inside the rotisserie and choose the convection option if your rotisserie has it. Follow the manufacturer's instructions for cooking time.