Have you ever Googled the query “How to cook the perfect chicken”?  If you did Google that you would see that there 37 million are results for just that question!

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Wow that’s way bigger than why did the chicken cross the road!

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Why? because A. There’s nothing better than the whole roasted chicken with delicate, juicy, tasty meat and crispy skin and B.that delicious result is more elusive than it should be.

Cooking a whole roast chicken is not really that complicated but wow there are so many conflicting recipe instructions- high temp than low temp, low temp than high temp,  foil over the breast, leave it uncovered, roast it on a rack, in a cast iron skillet, dry brine it, wet brine it, glaze it, marinade it, turn it 1/4 turn  every 20 minutes…. so many, many opinions and options. And yes you can fancy up a whole roast chicken but sometimes you just want a perfect simple roast chicken.I think that’s why Ron Popeil originally invented the Showtime Ronco Rotisserie-it takes all of the guess work out of a simple delicious whole roasted chicken!ChiliLimeChicken2

The Ronco Rotisserie works using high heat and continual motion to evenly and quickly cook chicken perfectly. The rotation action works to continually baste the chicken with it’s own juices as it cooks so that you end up with the moist delicious result you were hoping for. While the high heat works to cook your chicken faster than in the oven with nice even results. No more soggy  underside of the chicken.

With the Ronco Showtime Rotisserie you can make any chicken recipe the perfect chicken recipe!

Here’s a Simple 6 ingredient Whole Chicken recipe to make in you Ronco Rotisserie to take the guess work out!

Equipment needed:

Any Ronco Rotisserie                               Kitchen Shears                                       Food Ties

 

Ingredients

  • 1 (4-6 pound) whole chicken
  • 3 teaspoons kosher salt
  • 2 teaspoons ground black pepper
  • Small bunch mixed herbs, such as rosemary, thyme and sage (whatever you have on hand)
  • onion cut into 1/4- skin on is fine
  • 2 tablespoons butter

 

  1. Remove chicken from refrigerator and pat dry inside and out.
  2. Season your chicken inside and out with salt and pepper
  3. stuff cavity with some fresh herbs chopped onion and butter.
  4. use 3 food ties with the first tie tie the chicken legs together to hold herbs inside cavity. Use the 2nd tie to tie the legs to the body, and the 3rd to tie the wings to the body. The point is to make sure that there are no dangling pats that would rub against the heating elements.
  5. dsc_1367Place chicken onto the spit rod, making sure that the the chicken is balanced and centered.dsc_1577-rev
  6. Place chicken into rotisserie and set to cook for 15 minutes per pound.
  7. Use a meat thermometer to test chicken making sure the breast meat is 180°F and thigh meat 165ºF.

A little precooking tip: For the crispiest skin, pat the chicken dry  with paper towels, then place it on a rack set over a plate or baking sheet, uncovered, and let it rest in the fridge for least 2 hours and up to 24 hours before roasting. This will allow the skin to dry out a bit and result in crispier skin.