Chef David Bishop teaches how to prepare a rotisserie style chicken.
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Rotisserie Style Chicken Recipe
Hi, this is Chef David Bishop from chef to you. Today, I’d like to show you how to make for a Rotisserie Style Chicken. I say rotisserie style because we’re not going to need a rotisserie bar, we’re going to actually bake this in the oven so it might just like rotisserie—it was not to be rotating during the cooking process. Now, let’s go and take a look in our ingredients and get started.
We’ll start today with about five and a half to six pound roasting chicken. You can use a small to fryer chicken or a broiler chicken. I like the roasting chicken because I get more cuts off on our breast meat and this is a good size for about six to eight people. Our seasoning today, one tablespoon of salt, one tablespoon of pepper, one tablespoon of chili powder, one and a half cup of brown sugar, we have a quarter cup of liquid smoke, quarter cup of butter. Over here, let me talk about the liquid smoke, you can find this in most of your grocery stores, the same area where you find your hot sauces and your ketchups. A small bottle like this, you can easily find it in a one cup or two-cup bottle. I buy and buy it again because I use a lot of it. You can buy these from commercial stores, like the wholesale stores and again, if you use a lot of it.
Now, let’s go and get started here. We’re going to start out by putting our brown sugar in a bowl, our salt, that’s one tablespoon, our black pepper and our chili powder. We’re going to put this up. You take a very simple ingredients, the brown sugar is going to give us the sweetness and it’s going to give a nice brown color on the outside and it’s the sugarcoats, you’re going to get that a little bit of a bite from that black pepper and the chili powder, and you’re going to get that salt as it’s going to give that enhancive flavor here.
Next step, turn it well. We want to go over here and take one quarter cup of liquid smoke and one quarter cup of melted butter. Bring our chicken over here, grab our chicken. We’re going to get our hands dirty —if we were going to put our chicken in here and kind of turn it around a couple of times, we want it coated really good with this smoke and this butter. That butter is going to help up to crisp a little bit and get a rich butter flavor. That smoke was marinating in this liquid right here is going to really draw the flavor of the smoke and just give it that grilled flavor. Well, you can grill this on a grill where you can give it a more of a smoke flavor. All right, and we’ve got this covered really good. We want to get all down around the wings and the drumsticks, and all that, actually it was done and solid it up. All right, my hands are sticky. So now, we got to go and get our hands washed and dry. We’ll come back and we’re going to the dry mixture.
In our set up we have here, we’ve got the chicken so we already got the butter and the liquid smoke on it. We’ve got our dry seasonings right here of our salt, pepper, chili powder and our brown sugar. Right here, you see, I’ve got this into bowl and a bowl upside down inside. There’s a reason for this. We’re going to marinate this chicken, well let it stand in the refrigerator for three hours to 24 hours. The seasonings that we have, the liquid smoke and the brown sugar, and the salts are going to draw some of the blood out of this chicken. It’s fine. We don’t mind doing that but we don’t want sitting in overnight to kind of wash our herbs away, so we’re going to put it on top of this bowl, so that liquid goes down below and it won’t get our chicken wet.
All right, we’re going to grab this chicken and just a little bit of our muscle in here, the smaller chicken works a little easier, but we’re going to bring it up. Do not set it in your dry herbs. You want to rub the—and bring it up around it. You want to coat it really good. Get up on underneath the wings and the backside all the way around. If you set it down in it—a little bit of moisture on the chicken, it’s going to wet your seasonings and it’s not going to go this far. You want to work this all way around on all sides, all the way up, down your legs and everything. You’ve got to move it inside, it won’t hurt any and we’re going to use all these up. Do not use any of this mixture again for anything else because it has got the butter of the chicken and just throw it away. We’re going to use the majority of it.
Okay, once you feel you’re good and coated, we can go and get to set it in the bowl right here. All right, so now we’ve got it sitting right here and since we had our legs in our hand, we’ve got to get that area coated on really good. You can put a little bit extra on it. It’s going to bake right in there and melt down. But just wipe up our bowl. You see what we’ve got here. All the areas are covered on our chicken. We’re going to take this and wrap it loosely and refrigerated for three hours minimum up to 24 hours. Again, when you get this out refrigerated, you can see some liquid at the bottom, that’s okay. That’s going to happen where this seasoning is going to pull some liquid out of the chicken. I’ll see it in about three hours.
I told you it’s going to be about three hours and actually it has been about 24 hours. Three hours, 24 hours, maybe a couple of hours more than 24, you’ll leave it too long, two days is going to be too long. Now, take a look at this real quick, the herbs is still very dry on the outside. There’s blood all the way through the bottom of the bowl. It hasn’t touched the chicken.
All right, let’s take a look at our pan we’ve got here. You see it lying with aluminum foil. An important thing we’re doing with rotisserie style chicken, which is the crispiness of the chicken, that’s what we’re looking for, kind of sealing it in like a balloon. So what I’ve done here, if you have a rotisserie rod, you can put it in here. I did this to show you today. You take some aluminum foil and make some little rods out of it. We’re going to line up three of those. We’re going to take our chicken. We’re going to set it on top of those. So during the cooking process, it’s up away from the bottom o the pan so the natural drip is right below it and to keep the crispiness and that grease will not absorb in your chicken. At this point, what we’re going to do, put it in the oven for an hour and 35 minutes, and that will get us a crispy crust.
Let’s go and cut this. We’re going to cut a couple of slices off here right down the middle, pull this piece off right here. See how juicy that is. We’re going to move this right over here to the plate, cut another slice. Let’s go ahead and zoom in real quick here. I’m going to show you how juicy this meat is. So we’ve got the juice is coming out, it’s shining right on top of there, nice real juicy meat, a really nice presentation.
That’s a nice thing about doing this rotisserie chicken whole. It’s kind of like a balloon when you’re crisping on the outside and keeping that juice on the inside just like the helium or the air being inside of the balloon. You can cook this in halves with the skin side up, quarters with the skin side up and it comes up very good, has delicious flavor, but it’s never going to be as good as the whole.
One more thing before we’d finish up here today, we’ve got a beautiful sliced chicken breast right here with our rotisserie chicken. Typically, you’re not going to get a nice hue or gravy off of rotisserie chicken, but the chef and me always like a nice hue, that’s one of the best flavors of any kind of a roasted meat product. I took the drippings, took the grease off and now what I’m going to add is just this natural flavor that came off the chicken, that some like good herbs that were in the marinade. I’m going to take a little of it, drizzle it right across the top right here, isn’t that beautiful?
This is Chef David Bishop cooking and teaching, until the next time, may God bless.