Video: Rotisserie Chicken - Allrecipes.com

Video: Rotisserie Chicken

See how to season and cook a whole chicken on a rotisserie.

 
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See how to season and cook a whole chicken on a rotisserie. In the video, you’ll get directions for cooking on a gas grill with a rotisserie attachment or with a poultry stand, which works like a rotisserie only it stands upright on the grill. You'll also see how to make a simple basting sauce for the chicken. Check out NGKORTE's 5-star recipe for Rotisserie Chicken. The chicken comes off the grill tender, juicy, and delicious. The seasoned meat is also wonderful in recipes calling for leftover chicken. See more chicken videos >>

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Comments

 
 
texasgoat 
Aug. 27, 2013 1:43 pm
Can't beat the price of a store bought chic!
 
Gail 
Aug. 26, 2013 9:10 pm
I agree with other comments - wanted to see the chicken cooked on the rotisserie. I have one, but have never cooked a chicken with it. It shouldn't be called rotisserie chicken when it isn't.
 
loidav 
Aug. 26, 2013 12:00 pm
Thank you. Despite the other comments I found the video helpful. The rotisserie part could have been added, however I don't have a rotisserie but I do have a beer can stand. for this reason I found it helpful. I love rotisserie chicken and now I know I can get similar results without having to purchase a rotisserie attachment for my BBQ.
 
Roggie 
Aug. 26, 2013 9:16 am
With regards to Killagrilla... Exactly my thought. If the title is rotisserie chicken, then let us see rotisserie chicken. If I wanted to see a variation of "beer can" chicken, I would have searched for that. As Bennybbc pointed out, there is a difference between the two methods and the results are not the same.
 
Aug. 26, 2013 6:53 am
While there's nothing wrong with cooking a chicken on one of those chicken stands (aka "Beercan chicken"), contrary to what the video says, it's a very different method of cooking than rotisserie, with different results. With a chicken stand the juices constantly drain from the top of the chicken to the bottom, and then out. And this is from the part of the chicken that needs those juices the most, the breast. With a rotisserie the juices are constantly being redistributed and reabsorbed and the skin is glazed and sticky because of the calogen and other juices that do manage to find their way out. The rotisserie chicken is far more juicy and flavorful than a chicken cooked in just one position. That being said, if I'm roasting a chicken in the regular method, or even a turkey, I usually roast it breast-side down so that the juices will pool there and help keep it moist. I sacrifice the crispy breast skin, but the meat is much juicier. Almost as good as with a rotisserie. If pres
 
Letseat 
Jan. 9, 2013 8:33 am
Aloha This is fantastic. Sometimes I'm up early and I just turn the volume down and watch these videos in silence. It's just a really great tool. Mahalo Nui loa for sharing with all of us. I appreciate you. Aloha, Nick
 
Killagrilla 
Oct. 6, 2012 5:29 pm
Started with a video on how to rotisserie chicken... What happened to the rotisserie?
 
 
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