Saturday, January 17, 2009

Rotisserie-Style Chicken

1 (4#) fryer chicken, whole
2 tsp salt
1 tsp paprika
1/2 tsp onion powder
1/2 tsp thyme
1/2 tsp white pepper
1/4 tsp cayenne pepper
1/4 tsp black pepper
1/4 tsp garlic powder
1 onion, quartered

Clean chicken (discard giblets if present) and pat dry with paper towels; set aside. Combine salt, paprika, onion powder, thyme, white pepper, cayenne pepper, black pepper and garlic powder. Rub mixture onto chicken skin and inside cavity. Place quartered onion in cavity. Place chicken in an oven bag and refrigerate for 4-6 hours or overnight. Place in a roasting pan and bake at 250 degrees for 5 hours or until internal temperature is at least 160 degrees. Let stand 10 minutes before carving.

This recipe can easily be doubled to make two chickens, which is great if you're cooking dinner for another family or want a head start on a recipe calling for cooked chicken.

This chicken is so delicious, moist and tender. It falls right off the bone and has tons of flavor. The drippings also make excellent gravy.

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