Rotisserie Chicken How To Cooking Tips. Rotisserie Cooking Units Rotisserie Chicken Preparation. Rotisserie Cooking the Chicken Carving Rotisserie Chicken. Rotisserie cooking is a great method to use for preparing chicken. Find out how to use leftover rotisserie chicken and youll cut down on prep time for these recipes from Food Network. This moist, plump, savory bird is one of your best allies from the supermarket for jumpstarting creative homecooked meals. Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes. During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Rotisserie Chicken Recipes HealthyFollow the simple instructions below on preparing the chicken. Cleaning the Rotisserie Chicken Generally, a whole chicken will contain a giblet package that needs to be removed from its cavity, unless it was previously removed during thawing. Check the cavity of the chicken at the tail end to see if the kidneys have been removed. The kidneys are the dark reddish colored objects located on the back side of the cavity near the tail. If they have not been removed, use your thumbs or fingers to force them out. The chicken should then be rinsed thoroughly inside and out with cold water. Check neck and tail area for excess fat. Trim the excess away and discard. Pat the chicken dry using a paper towel. It is now ready to be seasoned or prepared in the desired manner for rotisserie cooking. When finished, be sure all utensils and work areas are cleaned and sanitized properly. Flavoring the Rotisserie Chicken. The rotisserie chicken can be cooked without any extra flavoring added if desired and you will still have a delicious chicken after it has been basted by its own fats and juices. But, adding different flavorings will enhance the flavor of the chicken to your desired taste. When time or the lack of it is the problem, rotisserie chicken is the solution. And because of its versatility, youll never get bored. Instant-Pot-Rotisserie-Chicken-main.jpg' alt='Rotisserie Chicken Recipes' title='Rotisserie Chicken Recipes' />The chicken can be flavored with the use of marinades and rubs or by basting it while it is being cooked on the rotisserie. There are an endless number of recipes for marinades, rubs, and bastes that will provide great flavor and juiciness to your chicken. Dont be afraid to try a mixture of your own favorite flavorings. There are many choices of flavorings that can be used, such as fruits, vegetables, herbs, and spices. Butter and olive oil can also be used to flavor and moisten the chicken as it cooks. Provided below is just one example of a number of flavorings that can be used to enhance the flavor of the rotisserie chicken. Garlic Lemon Pepper Rotisserie Chicken. Ingredients 1 whole chicken 3 12 to 4 lbs. Grate the zest from 1 lemon and mix it with 2 tsp. Add the lemon zest mixture to the butter and stir with a fork until the all the ingredients are evenly mixed. Set aside.  Salt the cavity of the chicken with the remaining 1 tsp. Cut the lemons into quarters and place them in the cavity of the chicken. The number of lemon quarters that are added will depend on the size of the chicken. Add enough to fill the cavity but do not over stuff. When the legs are tied together they need to be able to hold the stuffed ingredients in the cavity. Peel the cloves of garlic and place 5 of them in the cavity of the chicken along with the lemons. Place the chicken on the rotisserie spit as shown below. Once the chicken has been placed on the rotisserie spit and has been secured, be sure the legs are tied tightly together so that the ingredients inside will not drop out when the chicken is rotating on the rotisserie. Apply the lemon and butter mixture to the chicken. Mineral Oil Walmart more. Rub approximately 12 of the butter under the skin of the chicken, spreading it out evenly. After rubbing the butter under the skin, place the remaining 5 garlic cloves sporadically under the skin. If the outside of the chicken is moist, dry it off with a paper towel and then rub the remaining lemon butter mixture on the chicken. Now finish tying the chicken around the fatty parts of the legs and tying the wings to the body. See below. The chicken is then ready to start the rotisserie cooking. Place Chicken on Rotisserie Spit. The chicken needs to be placed on the spit so that it is centered and evenly balanced. It must also be held in place so it does not move around as it is cooking. If the chicken was loose on the spit rod and unbalanced, the heaviest side would always drop to the bottom and the chicken would not turn evenly as it is cooking on the rotisserie. See the instructions below on how to place the chicken on the rotisserie spit. Slide the spit rod in through the neck opening of the chicken and out the bottom end. Place the chicken so it is in the center of the rod. Keep the rod running thru the center of the chicken and attach the rotisserie spit forks into the breast end. Once in place, secure the forks on the spit rod by tightening the wing nut. Then attach the spit forks at the tail end in the same manner. When the forks are attached the rod should be centered through the chicken so that it is evenly balanced. It is important for the chicken to be balanced so that it rotates smoothly on the rotisserie unit. Make sure the forks are pushed in so they are holding the chicken securely and that the wing nut on both forks has been tightened. Cut several lengths of kitchen twine and soak in water. This will help prevent the twine from burning. First loop a piece of twine around the tail, securing it to the rod, unless the tail was secured by one of the tongs of the spit fork. Then cross the legs and wrap the twine up around the legs several times. Tie the twine securely, making sure the opening to the cavity is closed tightly so that the ingredients inside will not drop out as the chicken rotates on the rotisserie. Finish adding rubs or other flavorings to the chicken as shown above and then finish securing the chicken on the rotisserie spit. Wrap another piece of twine around the fatty part of the legs a couple of times and tie securely. Use another piece of twine to wrap around the breast area to hold the wings in close to the body of the chicken. Check to see if the chicken is centered and if it feels balanced by rolling the rod of the spit in the palm of your hand. It should feel like it rolls evenly across it. If not, adjust the forks to even out the weight on the rod. The chicken is now ready to start the rotisserie cooking. Rotisserie Cooking the Chicken. The heat source for cooking the chicken should generally be preheated before placing the spit in the rotisserie unit for cooking. Follow the instructions for assembling the rotisserie spit provided in the users manual for the type of rotisserie unit you are using.