Rotisserie Chicken has enjoyed a popularity boost – since folks realized it could be ploughshared into many other dishes, adding flavour, texture and ‘roasted’ character at the drop of a hat. Now, you can make your own at home!
Some weeks, it seems like half of the chicken recipes I explore call for shredded Rotisserie Chicken. Tacos, Burritos, Enchiladas, Chimichangas… Casseroles, Chilis, Soups and sandwiches. You name it, a Rotisserie Chicken from the supermarket can do half the job for you before you even start!
Is it cost-effective?
Rotisserie Chicken is definitely cost effective as a simple, fast supper. You’re feeding 4, and you want some leftovers for the inevitable ‘Chicken Encore’ dishes you have planned over the next couple of days. I’ve worked it out long ago.
You get three kicks at that cat, which translates into 3 meals for 4, or 12 servings. Though much depends on how much protein you allow per serving. You’ll need less per serving if you’re making a casserole, pumped up with noodles or rice, than you would for the initial ‘chicken dinner’.
But as the basis for a ‘follow-on’ meal right off the top, it may prove too much for you to handle. It’s all about logistics. How many chicken-based meals will your family stand for – over three consecutive days? I don’t recommend keeping chicken leftovers of any kind more than two days, max, for safety reasons. And I’ve discovered that Rotisserie Chicken leftovers don’t freeze well…
Take control!
Take control of the ‘chicken dimension’ of the Rotisserie Chicken scenario by making your own, at home. No rotisserie needed! No fancy grill! Just a blend of the right techniques and seasonings, and a little patience.
You can make a Rotisserie-style roasted chicken just as good or better than you can buy if you follow chef Nick DiGiovanni‘s ‘rules’…
Secret’s in the seasoning…
The most memorable aspect of any Rotisserie Chicken is the flavour – followed closely by the crispy skin and ultra-moist neat underneath…
Chef Nick has come up with that he says is the ultimate seasoning mix for Rotisserie Chicken over years of testing and adjusting.
“I prepare a homemade blend of sweet paprika, garlic powder, freshly cracked black pepper, dried thyme, and crushed [chicken] bouillon [cube] powder,” Nick confides. “That said, you can mix and match whatever you have on hand to make this your own.”
I recommend adding just a dash of Sage and a little Rosemary, as well. That rounds out the classic chicken-flavouring trio. And pays homage to the classic 60s ‘impossible love’ lament, Scarborough Fair, by Simon and Garfunkle (1966)…
No rotisserie needed!
All you need it is a regular roasting pan. You’ll be cutting potatoes, carrots, celery and shallots into roughly similar-sized chunks (so they all cook in the same amount of time). and placing them in a single layer in the bottom of the pan.
To that you’ll add chicken stock. If I don’t have any of my own homemade stock on hand, I use low- or no-salt stock from the store in applications such as this, so I can control the sodium. And don’t forget, there’s already a good whack of salt in the chicken-seasoning rub!
Place the oiled and seasoned chicken on a regular wire oven rack and place that assembly on top of the veggies. Make sure there is room for sir tpo circuylate under the chicken, above the leel of the stock. That way, the bird will get equally reispy and golden on all sides
A closer look at the method chefs rely on for chicken | Watch