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Sunday, March 13, 2016

Rotisserie Style Chicken Homestyle

There are so many things you can do with Rotisserie Chicken but why would you want to buy them at the store when you can make up a couple easily at home. Cook 2 at a time and use one for this week's lunches or dinner and serve the other one for dinner. Enjoy good food

2 teaspoons salt
1 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 onion, quartered
1 (4 pound) whole chicken

How to Make it:
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 chicken. Rinse chicken cavity, and pat dry with paper towel. Rub chicken inside and out with spice mixture. Place 1 onion into the cavity of the chicken. Place chicken in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
Preheat oven to 250 degrees F (120 degrees C).
Place chickens in a roasting pan. Bake uncovered for 4-5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

I make a Cajun Sausage Gravy to go with this that is better than Popeye's Gravy.

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