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My Favorite Chicken

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  • pmorse36
    Former Member
    • Jun 2018
    • 107
    • Atlanta, GA

    My Favorite Chicken

    We all probably have a dozen different chicken preparations we can turn to at a moments notice that are all equally satisfying, but when I really want to please my toughest critics (my family!), I go back to my tried and true rotisserie chicken. For all of us that are Meathead evangelists, we know that cooking a whole chicken really isn’t the best way to prepare it. Spotchcocking or even breaking down into quarters is the way to go for back yard pros like ourselves, but somehow this simple rotisserie recipe yields killer results time and time again, so here it is for y’all to do with what you will.

    Step 1: make a chicken brine. I use whatever is available. Today I threw in parsley, bay leaf, whole pepper corn, salt, sugar, rough diced carrot, onion and celery and let the chicken hang out over night.

    Step 2: Air dry in the fridge for 4-5 hours.

    Step 3: Seperate skin on the breast and slide seasoned room temp butter under the skin. Today I seasoned with a home made lemon pepper rub I made from dehydrated lemon peels. Then rub another couple tablespoons of the butter mix over the outside of the chicken skin and then season with another shake of your rub.

    Step 4: prep charcoal for ~400 and add a couple chunks of your favorite smoking wood. Today I used apple wood because it was handy.

    Step 5: Skewer chicken on rotisserie spit and place directly over the heat. The dripping rendered fat gives off an amazingly aromatic smoke and flavors the chicken even further.

    Step 6: spray with a lemon spray (simple syrup, water, fresh lemon juice) every 15 minutes to moisten and cook till the breast registers 155-160.

    Step 7: Dig in! I served this with haricot vert and sautéed rainbow chard (I know how y’all are about greens, so feel free to substitute a side of chicken fried bacon or whatever...haha) Good stuff!
  • ecowper
    Founding Member
    • Jul 2014
    • 3177
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    #2
    pmorse36 Chicken fried bacon? Got a recipe? ;-)

    actually this chicken sounds good. Gonna do this over the weekend.

    Comment


    • pmorse36
      pmorse36 commented
      Editing a comment
      Haha I’ll see what I can come up with
  • RonB
    Club Member
    • Apr 2016
    • 12563
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #3
    I agree that there is something about rotisserie chicken that takes it up a notch. I normally use S&G for the rub though. I'm thinkin' I should make some compound butter using S&G though. Thanx for planting the idea.

    Comment

    • HouseHomey
      Club Member
      • May 2016
      • 5213
      • Huntington Beach, Ca. Surf City USA.
      • Equipment
        Primo Oval xl

        Slow n Sear (two)
        Drip n Griddle
        22" Weber Kettle
        26" Weber Kettle one touch
        Blackstone 36” Pro Series
        Sous vide machine
        Kitchen Aid
        Meat grinder
        sausage stuffer
        5 Crock Pots
        Akootrimonts
        Two chimneys (was 3 but rivets finally popped, down to 1)
        cast iron pans,
        Dutch ovens
        Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
        The help and preferences
        1 extra fridge and a deep chest freezer in the garage
        KBB
        FOGO
        A 9 year old princess foster child
        Patience and old patio furniture
        "Baby Girl" The cat

        Erik S.

      #4
      I'm thinking I'll write a recipe for that chicken fried bacon. You sir are a genius!'

      Comment

      • FireMan
        Charter Member
        • Jul 2015
        • 7614
        • Bottom of Winnebago

        #5
        Is this the rotisserie channel? Loves me some roto cacklebirds.

        Comment

        • troymeister
          Charter Member
          • Aug 2014
          • 1346
          • Forest Park Il
          • Weber 26

            Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe

            2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5

            Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe

            Good Cabernet, Merlot, Zin

            Anti Hero, Blue moon

            I love cooking with wine. Sometimes I put it in my food.

          #6
          I like your recipe and method a lot. I will be trying soon. My family prefers rotisserie over spatchcocking any day of the week.

          Comment

          • Mr. Bones
            Birthday Hat Master
            • Sep 2016
            • 9149
            • Kansas Territory
            • Grills / Smokers
              *********************************************

              Kingsford 24" grill (Free) 'Billy'
              Brinkmann Smoke n Grill
              Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
              Weber 18" Kettle ($30 CL) 'Lil' Feller'
              Weber Smokey Joe ($25 CL) 'Lil' Brother'
              Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
              Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
              Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
              Weber 22.5 OTS DO Code Black ($15 CL)
              Weber 22.5 OTS E Code Black ($20 CL
              Weber 22.5 OTS EE Code Black ($20 CL

              Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
              Weber "H" Code 18.5" WSM '86 ($75 CL)
              Weber " " Code 18.5" WSM

              Weber 26.75, $199 NFM clearance !!!
              Weber SJS AH 'Lil' Brother'
              Weber SJS AT 'Lil' Sister'
              Weber SJS DE Code (FREE) 'Lil' Helper'
              Weber SJG M Code 'Lil Traveller'
              Weber SJS AH Code 'Kermit'
              (Lime Green)
              Horizon 20" Classic, w/baffle/tuning plate (FREE)
              Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



              Thermometers:
              *********************************************
              Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
              Maverick ET-732, (Black)
              Thermopops, (Red, Yellow, Green)
              ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
              Blue ThermaPen Mk4
              Orange Thermapen Mk4
              Pink Thermapen Mk4
              ThermoWorks IR-GUN-S
              ThermoWorks Smoke
              ThermoWorks Open Box Smoke
              4 Pro Series cable extensions
              Smoke Gateway

              Accessories:
              *********************************************
              2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
              BBQ Vortex, 2 Hovergrills, Top Deck
              Warming shelf
              MyWeigh KD-8000Kitchen Scale
              Backyard Grill marinade injector
              Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
              Bear Paws
              Meat Rakes
              BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



              Cookware:
              Probably a ton of cast iron, mostly very old...still cookin'
              G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
              '60's Revere Ware (Mom's), + others found elsewhere
              60's CorningWare 10-cup percolator (Mom's) Daily driver
              50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
              Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
              Tramontina 6.5 qt Dutch Oven

              Cutlery, etc.:
              Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
              Dexter 12" slicing knife, 6" Sani-Safe boning knife
              Smith's Tri-Hone Natural Arkansas Knife Sharpening System
              Multiple steels, from all over the planet
              Crock sticks
              Diamond stones, various
              Lansky Sharpening System

              Tableware
              Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
              Dinner: Guests: Washington Forge, Town and Country
              Fancy / Formal: Family silverware

            #7
            Originally posted by HouseHomey View Post
            I'm thinking I'll write a recipe for that chicken fried bacon. You sir are a genius!'
            ^ Classic Example of th ol adage:

            "Takes One, to Know One"
            HouseHomey

            Comment

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            Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
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