Ingredients
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1
-
1/4
-
1/4
-
2
-
2
-
1/4
-
1/2
-
1 1/2
-
-
1
-
-
-
-
-
Directions
Kittencal’s Better Than Take-Out! Deli-Style Rotisserie Chicken, This is even better than the whole chickens that you purchase at the deli, I have made this many times on my indoor and outdoor rotisserie — this is one recipe use margarine the butter tends to burn when cooking, you could also use 1/2 cup oil if desired and omit the margarine, I find that it is best to use 1/4 cup of of each — I strongly advise you to make two chickens you will be eating one chicken just yourself these are THAT delicious, I always make two sometimes even three! —this also works well using a large 6-7 pound roasting chicken, or a smaller size turkey, make certain that your turkey is completely thawed before cooking, cooking time will need to be increased for a larger chicken or a small turkey —another way I have done this chicken is to rub 2 teaspoons seasoned salt all over the chicken and sprinkle inside the cavity as well, place the chicken a shallow dish, cover tightly with plastic wrap and refrigerate for 24 hours, prepare the oil/margarine mixture as stated only omit the seasoned salt in it. You will love this! :, Delicious! Imagine my surprise when I searched for rotisserie recipes and yours was one of the first to pop up. Knowing how reliable your recipes always are, I decided to make this with my new-to-me vintage rotisserie. While there was some user error on my part Ive never used a rotisserie before, the chicken turned out to be even better than rotisserie chickens at the grocery store. I took your word and cooked two chickens and, you were right, there was nothing left of the first chicken after we were done eating it. It was juicy and full of flavor! I will definitely make this again. Thanks for another winning recipe!, I look forward to cooking this, but plz, margarine is not a food!
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Steps
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1
Done
|
In a Saucepan Combine Oil, Margarine, Honey, Lime Juice, Garlic Powder, Paprika and Seasoned Salt Over Medium-Low Heat, Stirring Until Honey Is Melted; Cool Slightly. |
|
2
Done
|
Wash Chicken Then Dry With Paper Towels. |
|
3
Done
|
Season the Inside of the Chicken Cavity With Seasoned Salt Any Amount Desired. |
|
4
Done
|
Poke Holes All Over the Lemon Then Place Inside the Cavity. |
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5
Done
|
Using a Pastry Brush, Brush the Oil/Margarine Mixture Liberally All Over the Outside of the Chicken Save the Remaining Oil Mixture to Baste the Chicken While Cooking. |
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6
Done
|
Prepare the Chicken For the Spit by Securing Together With Heavy String If Needed. |
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7
Done
|
Place the Chicken on Rotisserie Rod and Secure Tightly. |
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8
Done
|
Sprinkle With Black Pepper If Desired. |
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9
Done
|
Cook at 400 Degrees For About 40 Minutes or Until Cooked Through, Basting With the Oil/Butter Mixture While the Chicken Is Cooking Cooking Time Will Vary Depending on the Size of Your Chicken or Turkey. |
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10
Done
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When the Chicken Has Finished Cooking, Wrap Completely in Foil and Let Sit For About 20 Minutes Before Serving This Is an Important Step to Lock in the Juices!. |
