Working in restaurants and grocery stores, I was often tasked with making lots of rotisserie chicken for the hungry masses. I'd brush the outside of each chicken down with a light coating of oil, then rub every corner and crevasse down with spices, usually involving some variation of salt, pepper, garlic, paprika, and dried herbs. Then the chicken would be loaded up onto metal spears — commonly referred to as the spit.
As the chicken leisurely rotates in the warmth of the rotisserie oven, luscious juices drip down the skin, deepening its flavor. The end result is consistently delicious, evenly-cooked rotisserie chicken that's beautifully golden brown. That said, mistakes can be made along the way that can end up ruining the chicken.
The good news? Even though cooking rotisserie chicken at home may seem a bit complicated and overwhelming, the truth is that it's actually quite simple if you know what you're doing. If you've ever wanted to whip up an extra juicy chicken on your rotisserie at home that's bound to make mouths water, then you're in the right place. 1.
Mistake: Forgetting to truss the chicken Trussing chicken refers to tying its legs and wings close to its body with butcher's twine. Whole chickens at grocery stores aren't typically trussed in production. This means that when you buy a whole chicken at the store, its legs and wings are loose and untied.
Can you cook chicken totally untrussed? Of course you can. But like it or not, we eat with our eyes at first, and.
