Does anybody know what supermarkets use to make their rotisserie chicken? I'm assuming its a liquid smoke based marinade or injection. I have one relative that only likes this type of chicken. I'm willing to try making it if I can find a recipe.
Most commercial "rotisserie" chickens are injected or brined in salt water. This is common in the food service industry. There are "rotisserie" seasoning mixes available at the grocery stores and online. Inject the bird with a mixture of 1 cup strong chicken stock(from bouillon as this is your salt source), ½ stick butter, 1 tsp garlic powder, 1tsp. onion powder. Heat the mixture over low heat until the butter is melted. Inject mixture all over inside the bird, then rub both inside and outside, as well as under the skin with the rotisserie seasoning.If you use a recipe for the seasoning, omit the salt. If you use a commercial mix, just rub the surface of the bird. Cook at moderate heat, 300-350. It will be yummy. We do this recipe and technique frequently. I hope this helps.
Thanks Strat!!! Your info was exactly what I was looking for. I figured with all your professional experience, you would be the one with the definitive answer. I'm going to have a go at it this weekend on my PBC.
Anytime, my brother. Let us know how it goes. My wife WAS a rotisserie fanatic until we started doing chicken this way. Now, when we walk by the rotisserie birds at the store, she just looks and laughs.
The best tasting and the best value I've EVER run across for rotisserie chicken is those big fat ones at Costco... $4.99 each. I buy 1 or 2 every time I go to Costco.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
1/2 bottle (12 ozs.) Goya brand Mojo Criollo marinade
8 oz. Dark or Amber Beer
1/4 cup soy sauce
2 Tbsp garlic powder
1 tsp ground black pepper
1/2 tsp ground cumin
1 packet Sazon con culantro y achiote
1 whole chicken
Place all the ingredients except the chicken in a large bowl and mix well place chicken in a large Ziplock bag
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
This is the thick, hot light green sauce usually served with Pollo a la Brasa:
Ingredients:
- 1/4 head of iceberg lettuce, torn into pieces
- 5-10 pickled green Tabasco chilies (they are small and pale, almost white, in color) They are sold by Goya and also Texas Pete's. You can substitute 2 jalapeños with seeds.
- 2 Tbsp
Comment