{"id":1508759,"date":"2020-06-10T08:32:49","date_gmt":"2020-06-10T13:32:49","guid":{"rendered":"http:\/\/www.tasteofhome.com\/?p=1508759"},"modified":"2024-10-09T15:52:20","modified_gmt":"2024-10-09T20:52:20","slug":"how-to-make-rotisserie-chicken","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/how-to-make-rotisserie-chicken\/","title":{"rendered":"How to Make Rotisserie Chicken at Home, 3 Ways"},"content":{"rendered":"Picking up a rotisserie chicken from the grocery store is one of the easiest ways to put dinner on the table, and the leftovers are the best for quick-and-easy meals<\/a>. But grocery store rotisserie chicken can be hit-and-miss. Sometimes they're juicy and moist, and other times they're dry and...well, just underwhelming in general.\r\n\r\nFor a fresher, more flavorful experience, make your own rotisserie chicken at home. You can use the grill with a rotating attachment if you like, or you can use the tools and equipment you already own to make one in the oven or a slow cooker.\r\n

How Long Does It Take to Rotisserie a Chicken?<\/h3>\r\nIn general, chicken takes about 20 to 30 minutes per pound when it's cooked between 300 to 350\u00b0F. That means a three-pound chicken will finish in an hour to an hour and a half. Timing helps for planning purposes, but we recommend using an instant-read thermometer<\/a> to ensure the chicken is safe to eat. Look for an internal temperature of 165\u00b0F<\/a>\u00a0in the thickest part of the breast or 175\u00b0F in the thigh.\r\n

How Do You Tie up a Chicken for Rotisserie?<\/h3>\r\nThe best way to ensure your chicken will cook evenly is to truss it with butcher's twine<\/a>. If you've never done it before, it's easier than you'd think. Check out our complete guide to trussing a chicken<\/a> with step-by-step instructions to get started.\r\n\r\nIf you don't have twine, or it sounds like too much trouble, you can use a shortcut method. This method doesn't work for the grill, but it works just fine in the oven or slow cooker. Place the chicken breast-side up and tuck the wings under the chicken. Then, make a tiny incision in the loose skin around the cavity. Tuck the legs into each slit, being careful not to tear the skin as you go.\r\n

How to Make Rotisserie Chicken<\/h2>\r\n

How to Make Rotisserie Chicken in the Oven<\/h3>\r\nUsing the oven is an easy way to replicate a store-bought rotisserie chicken. Simply grab a roasting pan<\/a>, <\/em>season the bird and dinner will be ready in about two hours (prep and resting time included). If your pan is large enough, feel free to roast two chickens at once so you'll end up with leftovers!\r\n

You'll need:<\/h4>\r\n