Rotisserie Chicken
The best chicken you will ever eat! Make sure you have enough firewood to keep this fire going for about 5 hours. The chicken slow roasts over the fire, giving it a delicious smoky flavor.
Equipment
- Battery operated rotisserie
- Firewood
- Twine
- Meat thermometer
Ingredients
- 1 whole chicken
- 2 32 oz. containers chicken stock
- 2 tbsp olive oil
- 1 tsp minced garlic
- 2-4 tbsp Adolph's seasoned tenderizer
- 2 tbsp McCormick's rotisserie chicken seasoning or seasoning of your choice
- 2 tbsp Mesquite seasoning or seasoning of your choice
- 2 tbsp butter
Instructions
- Sprinkle inside cavity of chicken with Adolph's seasoned tenderizer
- Place whole chicken into 32 oz. of the chicken stock, or enough to cover the chicken. Refrigerate for 4-8 hours.
- Prepare an injectable solution: About 2-4 hours before cooking the chicken, mix together 16 oz. of chicken stock, 2 tbsp of Adolph's seasoned tenderizer, the olive oil, garlic, and rotisserie seasoning (or seasoning of your choice). The idea is to let the mixture sit for some time so flavors are absorbed into the broth.
- If there are any large pieces of herbs or seasoning in the injectable broth, strain the broth using cheesecloth. Inject broth into thicker, meaty parts of the chicken such as the breast and thigh. Save some of the broth for basting.
- Rub the outside of the chicken with mesquite seasoning, or seasoning of your choice.
- Place chicken on the rotisserie rod and use twine to tie up the wings and legs so they will remain secure when turning on the rotisserie.
- Place rotisserie so the chicken is approximately 12" to 18" above the fire. The distance from the fire varies depending upon the air temperature. On warmer days, chicken can be placed farther away from the flame. On cooler days you will need to place it closer. It is okay if the flame occasionally touches the skin.
- After the chicken cooks for a couple of hours, occasionally add some of the basting/injectable broth to the chicken cavity and to the outside of the chicken.
- Near the end of the cooking time,, rub the chicken with butter so the skin will brown.
- Check internal temperature using a meat thermometer. Insert thermometer into the thickest part of the inner thigh, near the breast. Chicken is done when the temperature reaches 165°F. The cooking time will be about 5 hours, but varies depending on ambient temperature, size of the chicken, how close the chicken is to the flame, etc.
- Remove chicken from rotisserie and enjoy!