Wednesday, March 23, 2011

Rotisserie Chicken

Take a whole bird and apply a rub to the skin and in the cavity.  I used salt, pepper, onion powder, garlic powder, and poultry seasoning.  Place on a rotisserie grill at 325 for an hour and a half to an hour and forty five minutes.  If you do not have a rotisserie then use a beer can chicken stand or even a rack placed in a pan in the oven.  Cook till the temperature reaches 170, then take out and tent with foil for about 15-30 minutes.  This is called resting and will let the juices reabsorb into the meat.  The temperature will also continue to rise during this time to about 180, the recommended temperature for chicken.  If you cook it to 180 it will be dry.

Leftovers can be used in enchiladas, fajitas, chicken salad, chicken sandwiched, chicken and dumplings, etc.

Save the bones and make chicken stock from them.  Place them in a large pot over medium heat with 1 gallon of water, 2 celery stalks, 1 or 2 carrots, 2 bay leaves, and 1 potato sliced in half.  Don't add any salt till you use the stock in a dish, otherwise it is easy to over salt a dish. Cook over medium heat till the liquid is reduced by half.  Then strain out the solids and store in the refrigerator.  It will keep for 5 days, if you have not used it by then just re heat it to boiling and let simmer for 5-10 minutes, then re chill.

I like to eat the cooked vegetables from the stock.  Every recipe I have ever seen said to throw them out, but I add a little salt and butter and enjoy.

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