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Daily Archives: 09/03/2017

Cooking through a storm

My apologies for not blogging last week. We had a huge hurricane come through our city. I didn’t feel like it was a great idea to be blogging or do anything with the computer due to the storm for safety reasons and in case we had any power outages. But thankfully my family and I didn’t have any power outages and our house did not get flooded.

So despite having a hurricane coming through Texas I chose to make the best of the weather craziness by educating myself on how to prepare and cook a whole chicken. It was a fun gooey mess but I really enjoyed the experience of improving my cooking skills.

And boy the chicken was delicious!

You can easily learn how to make Rotisserie Chicken in your home using a simple spice blend and a whole chicken or any combination of chicken pieces. Yes, it’s crockpot friendly!

How to Make Rotisserie Chicken

Ingredients

2 tsp paprika

1 1/2 tsp dried thyme

1 tsp garlic powder

1 tsp onion powder

2 tsp Salt

1 tsp black pepper

1 (4 to 5 lb) whole chicken

2 Tbsp olive oil

Directions

Before preheating your oven move a rack to the lowest position and preheat oven to 425 degrees. Next, line a 9×13 baking dish with foil.

1. In a small bowl, whisk together the paprika, thyme, garlic powder, onion powder, and two teaspoons salt, and 1/2 teaspoon pepper. Next, discard the giblets from chicken (if present).

2. Brush the outside of chicken with olive oil. Rub the spice mixture all over the outside of the chicken (I like to use disposable gloves). Place in a baking dish or on a rimmed baking sheet.

3. Bake uncovered until the internal temperature reaches 165 degrees, for approximately one hour and fifteen minutes. Brush the chicken periodically (every twenty minutes if desired) with the juices that have accumulated in the bottom of the dish to prevent it from drying out.

Court’s Cooking Notes

For those of you who have a weak stomach and don’t like to handle giblets,

you can purchase four to five pounds of chicken such as breast, thighs, or quarters at your local grocery store. Reduce total baking time to thirty to forty five minutes.

After rubbing on the spice blend, the he chicken can be refrigerated for up to 24 hours before baking.

To cook your Rotisserie Chicken in a slow cooker, transfer your spice-rubbed chicken to a slow cooker. Cook on HIGH for three to four hours or LOW for six to eight hours.

Source Culinary Hill

A photo is coming shortly.

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