How long does it take to rotisserie a whole chicken

how long does it take to rotisserie a whole chicken

How Long Does It Take to Cook a Rotisserie Chicken?

Sep 10,  · How long does it take to cook a whole chicken on a rotisserie grill? Place the rotisserie (with the chicken) on the grill for about 10 minutes on high. Then, turn the grill to medium heat and grill for about 1 to 1 1/2 hours, or until the internal temperature reaches °F. How long does a roast take on a rotisserie? 2 to 5 hours. Aug 05,  · It should take 20 to 30 minutes per pound of chicken at to degrees Fahrenheit. That works out to about two hours for a 4-pound chicken. The internal temperature of finished rotisserie chicken should be between and degrees Fahrenheit. Slow cooking is essential for a good rotisserie chicken.

Place the rotisserie with the chicken on the cuicken for about 10 minutes on high. Place in your preheated oven and immediately reduce rotissdrie heat to degrees. Roast your chicken for approximately 20 minutes per pound, or until the temperature of the breast meat registers at degrees.

Remove the chicken from the oven and let rest for 10 minutes in the pan. Turn the grill down to medium and baste the chicken with the butter mixture. Ronco provides an excellent time and temperature chart for cooking all sorts of foods. For a whole chicken, the recommended time is 15 minutes per lb. My chicken was about 5 lbs. Tzke might be interested: Cooking boneless chicken thighs on the grill.

Here are 13 quick and easy side dishes that will transform your Rotisserie Chicken into an unforgettable meal. Reduce oven heat to degrees F degrees C. Roast chicken until skin is crisp and brown how to know where a person lives the juices run clear, 1 wholf and 20 more minutes.

An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read degrees F 70 degrees C. Preheat oven to degrees F degrees C.

Roast whole thawed chickens for 20 minutes per pound, plus an additional 15 minutes. The key to baking a great chicken is to cover it for about doez minutes and then finish it off, uncovered so the skin gets crispy, for another minutes or until ih juices run from the meat the USDA recommends cooking until the chicken is degrees. Oven roasts, such as a tenderloin roast pictured above left or a rolled boneless rib roast what is the cost of war in iraq above rightare excellent candidates for rotisserie cooking.

Rib-eye roasts and top how long does it take to rotisserie a whole chicken roasts are equally good choices. Use indirect heat to roast: Place roast on grill over drip pan on one side of barbecue. Turn heat off just under the roast. For Taek Sirloin or Prime Rib Rotisserie Roasts, simply season or marinate for 2 to 4 hours before cooking to improve tenderness. Your email address will not be published. Skip to content. Leave a Comment Cancel Reply Your email address will not be published.

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Apr 02,  · Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes. During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down /5(). Sep 10,  · How long does it take to cook a whole chicken on a rotisserie grill? Place the rotisserie (with the chicken) on the grill for about 10 minutes on high. Then, turn the grill to medium heat and grill for about 1 to 1 1/2 hours, or until the internal temperature reaches °F. How long do you cook a 5 pound chicken at ? Jun 10,  · How Long Does It Take to Rotisserie a Chicken? In general, chicken takes about 20 to 30 minutes per pound when it’s cooked between to °F. That means a three-pound chicken will finish in an hour to an hour and a half.

This is a great easy recipe that our family loves. It's perfect as the main dish of a simple meal with French fries and cole slaw. Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes. During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper.

Turn the grill down to medium and baste the chicken with the butter mixture. Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving. All Rights Reserved. Rotisserie Chicken. Rating: 4. Read Reviews Add Reviews. Save Pin Print ellipsis Share.

Gallery Rotisserie Chicken Watch. Rotisserie Chicken Joe S. Rotisserie Chicken wannabe chefette. Rotisserie Chicken user. Rotisserie Chicken idahodriftboater. Recipe Summary prep:. Nutrition Info. Ingredients Decrease Serving 6. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print. Per Serving:. Full Nutrition. Most helpful positive review Chef Daddy Pete.

Rating: 4 stars. Basic recipe is ok, but it omits some very important steps. You must tie the legs and wings with twine to prevent them over cooking. And the most important detail, don't cook directly over the flame. Cook with indirect heat according to the directions of your BBQ. On my 3 burner Weber, I turn off the middle burner that lies under the chicken. You can also place a pan of seasoned liquid under the chicken to catch the fat and moist season the food.

I recommend wine, apple juice, etc. Read More. Thumb Up Helpful. Most helpful critical review CookingApprentice. Rating: 3 stars. The chicken came out moist beautiful but it wasn't a hit -- way too salty.

One of my kids couldn't even eat the leg because it was so salty. Reviews: Most Helpful. Chef Daddy Pete. Don Reilly. Rating: 5 stars. This was a total disaster. So why did I rate it five stars? Because I take the blame for the problems I had. Although the recipe did not state it, I knew to tie up the drumsticks and wings to keep them from flapping as the rotisserie turned, thus turning to carbon. I also knew that, when basting with a butter or oil based flavoring, you will have flare-up.

I thought about putting foil under the chicken, but thought previous postings that said "do not deviate from the recipe" knew something I did not. Maybe it would be crispier. When I went to put the second basting on, there was smoke streaming out from under the lid. The skin was black. A lot of the meat was overcooked. The stuff in the middle was cooked perfectly, but I sent my daughter out to the store to get a pre-cooked one.

I will eat the meat I salvaged for lunch tomorrow ;-. So, tie the legs, tie the wings, put down foil, and you will probably love this. I loved the smell of the sauce. Live and learn. I hope you learn from my mistake.

Updated: Another option is to turn off the burner under the chicken and cook it with indirect heat. I have three burners. Brian Smith. I had some doubts on this recipe, but this turned into the rotisserie taste that I pay premium bucks for at market.

I followed the recipe exactly, basting only once. Make NO changes. Trust this recipe. It is the real deal. Chef Mario B. Great recipe! This was my first time using my rotisserie attatchment for my BBQ grill. I was a little nervous but it turned out wonderful. Make sure you use the drip pan or you will be in for a big mess. Also tie up the legs and wings so they don't flap all over the place. This was a great recipe to start my rotisserie carrer. I will be cooking this again very soon. Amanda Stewart-Bosley.

I really enjoyed this recipe! I added some rosemerry and I used olive oil insted of butter. It was wonderful and so juicey!!! This chicken turned out fantastic. We followed the ingredients list exactly and the cooking times were followed exactly. We have always really enjoyed the grocery store rotisserie chickens but now we will be making our own.

The reviewer who added garlic powder has a great idea as I am sure that would be tasty! This is the BEST!!!!!! If you're looking for a really great rotisserie chicken recipe believe me this is the one.

By far. I've tried many others from here and other sites and they can't touch this one. A must try. Gail Rappaport Peckman. My husband has been after me for years to find a great rotisserie chicken recipe and this is it! I did decrease the amount of salt used the second time I made this chicken and it was delicious! I will definitely be using this recipe for a long time!

Mary Cole. We loved this one. It is so easy and so good. I did it in my Baby George Rotisserie. Quick and easy supper!

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