My husband, who lives on chicken, loved this and said it was the best rotisserie style chicken he's ever had. I brined it the night before in the Out of this World Turkey Brine from this site. In the morning I put the spices on, and had it in the oven for the afternoon. Didn't have any onion, so threw a few crushed garlic cloves in the cavity. It wasn't browning much after 3 hours, so I buttered it at that point. I cooked one 4 lb. chicken at 250 for 4 hours, then put it under the broiler for a few minutes, turning it to brown all sides. Super moist and tender. Was a tad bit salty - not sure if that's the recipe or the combo of brining it first, but not bad at all. Saved the giblets to boil in water to make a broth which I used to make gravy from the drippings - yum! **Update: I like to make a large amount of the seasoning mix to have on hand. It's our go-to chicken rub for grilled/sauted boneless skinless chicken breasts.
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My husband, who lives on chicken, loved this and said it was the best rotisserie style chicken...