Friday, August 26, 2011

(recipe} rotisserie style roasted chicken.

good morning and happy friday! and seriously TGIF. this week has been extremely busy at work and throw an earthquake and upcoming hurricane into the mix it feels like we are staring in 2012 (buckley would be the lead of course). last night i was brainstorming ideas of things i could make now in case we lose power. luckily we do have a gas stove so even without power, i could cook but we just won't be able to see what we are eating. since i have a roaster chicken in the over, tonight i am going to prep it for rotisserie style roasted chicken, which we can eat throughout the weekend as a main dish or use for sandwiches (if we lose power). matt and i love this recipe it is so easy and comes out moist, delicious and lasts us a few days. are you doing anything in preparation for irene?enjoy!

Rotisserie Style Roasted Chicken.

Serves: 6

1 (4 pound) whole chicken
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 8 ounce beer (in an aluminum can)

1. In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from the chicken. Rinse chicken cavity, and pat dry with paper towel. Rub the chicken inside and out with spice mixture. Place the chicken in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
2. Preheat oven (or grill) to 250 degrees F (120 degrees C).

3. Open the beer and pour out half of the can.  Spray the can with Pam or similar nonstick spray.
4. Place the beer can in the center of a roasting pan. Place chicken ontop of the beer can so that the can is completely inside the cavity of the chicken. (I like to then move the legs of the chicken in order to stabilize the chicken.)
5. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chicken stand for 10 minutes before carving. 

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