Rotisserie Chicken-done your way, right away!

Nothing compares to a home roasted chicken!  If you haven't done this before, now is the time. I have included several techniques from Thomas Kellers Ad hoc and Bouchon cookbooks to give you a few options. 


First, when shopping for a whole chicken, look for one between 2-4 lbs. This is a perfect size for 2-4 people with leftovers.  You have a couple of options when roasting the chicken.  You can prepare it the same day or prep it in advance. 

Let stand room temperature between 30 min-2 hours (or until the chicken is room temp). Rinse it inside and out and dry thoroughly with paper towels. The drier it is the less steam it will produce, resulting in a crispy exterior. Stuff it with whole peeled garlic or herbs of choice and truss it. 

Trussing doesn’t have to be perfect. Some variations leave the wings flopped away from the body and the other pulls it close. I prefer keeping them close, but not required, since Thomas Keller shows it the first way.  Either way the point is to get your chicken (mainly breast and drumsticks) pulled close together to avoid drying it out. You’ll notice an immediate difference in its presentation once you tie it. Once it is trussed, generously sprinkle kosher salt and pepper over it. Don’t be shy!


 Here are some step-by-step photos to help you truss the chicken:

You'll need twine to truss the chicken.  Most kitchen stores carry it.
This spool was purchased at Sur La Table.

  

Variation 1:  Tuck the wings and place twine below wings

Variation 2:  Tuck the wings, but place twine underneath.  (Wilson preferred method)

Bring twine forward and tie knot at the breast.  This will cause it to plump.

Once the knot is secure, wrap twine beneath drumsticks. 

Next, tie another knot to secure the drumsticks. 

Once the knots are secure cut the excess twine.  The chicken is either ready
to be roasted or can be refrigerated uncovered for 1-2 days to dry out the skin.

Once the chicken is trussed, place it in a roasting pan or on a bed of your favorite vegetables (red potatoes, leeks, yellow onions, carrots, turnips, rutabagas, etc.) tossed in canola oil/salt/pepper. I prefer these two methods (pan or veggies) as this prevents grease splatter and seasons your vegetables wonderfully. 


Chef Keller recommends roasting in a cast iron pan.   I tried this one and it caused an oily disaster inside the oven.  Maybe I didn’t dry the chicken enough, but it was so messy that I'm not willing to try it again.  I'd only suggest using a cast iron pan if you prep a day or two prior and have left the chicken uncovered in your refrigerator to dry the exterior and give you that crunchy skin you’ve always dreamed of.  If you choose to do this, wait to season liberally with salt and pepper right before roasting. 

Cooking variations found throughout Thomas Keller's cookbooks:

4 lbs—475F for 25 min, then reduce to 400F for an additional 45 min

2-3 lbs—450F for 50-60 min

2-2.5 lbs—475F for 40 min

Tips: Check the temperature of the chicken after 30 minutes and then every 5-10 minutes or so between the leg and thigh. Should read 155F-160F and juices run clear.

I’ve found the times listed above to be more then enough. Last week we roasted a 4lb chicken and after 50 minutes the chicken read 193F.  I almost freaked out but stopped when we cut our first piece. It was still incredibly juicy!

Most importantly, wait at least 15 min after you remove the chicken from the oven to cut it. This gives the meat enough time to soak up all its juices, otherwise, it will end up all over your carving board.

If you make this once you’ll never go back to grocery store rotisseries. It’s fresh, simple, and delicious!  Enjoy!

-Kurtis