Today I’m going to share How to Cook a Rotisserie Chicken. Rotisserie Chicken is simple to cook what makes it different it the seasoning that is used.
In order to Cook a Rotisserie Chicken, we need to tie it up or Truss it first. The reason why it’s good to truss a chicken is to ensure that the whole chicken cooks evenly. I haven’t made a video for this yet, so I decided to share the Food Network video on How to Truss a Chicken!
Why I Love Cooking Rotisserie Chicken
Rotisserie Chicken is one of my family’s favorite meals and honestly as well as mine. I keep an eye out on my local grocery stores for when they have whole chickens on sale. It’s a delicious Sunday meal that we can guarantee leftovers for Monday. I always love that.
Making a Rotisserie Chicken at home doesn’t have to be intimidating, in reality, it’s simple to do. When you truss the chicken, it holds all the juices and flavor inside the chicken.
You end up with juicy flavorful meat inside and crunchy crispy skin on the outside. The crunchy skin is my favorite part because that has all the seasoning.
How do you know when a Rotisserie Chicken is Done?
The best way is to use an electronic food thermometer. Every kitchen should have a food thermometer to be sure food is cooked properly.
When using a food thermometer make sure you place it in the thickest part of the meat. The thickest part of a chicken is the chicken thigh. A chicken’s internal temperature should be 165° F for it to be done.
What to Make with a Rotisserie Chicken?
I used a Food Steamer for the fresh green beans and a Pressure Cooker for Potato Recipe below.
- Baked Potatoes
- Steam String Beans
- Potato Wedges
- Potato Salad
- Any kind of Vegetable is delicious with Chicken
We hope you’ll try this recipe and come back to let us know what you thought!