Rotisserie Chicken Recipe (2024)

FAQs

How do they make rotisserie chicken so juicy? ›

One of the key secrets to achieving juicy and flavorful rotisserie chicken lies in the art of brining. Brining involves soaking the chicken in a saltwater solution infused with herbs, spices and aromatics. This process not only enhances moisture retention but also imparts depth of flavor to the meat.

Basting also prevents the meat from drying out and is a key factor in developing the rotisserie chicken's trademark brown hue. Traditionally cooked chicken, especially those that sit alone in the oven, are not privy to such basting and, as a result, carry a significantly lesser taste.

Costco's rotisserie chicken is arguably the most controversial piece of poultry in America. In the span of just one year, customers have claimed that the rotisserie chicken tastes like chemicals and causes gastrointestinal issues.

Use your favorite preserves, chutney, barbecue sauce, or build your own thick and sticky concoction to coat the bird with. Think honey and lemon or brown sugar and soy sauce; just be mindful of how much salt the glaze contains as most store-bought rotisserie chickens are already seasoned with salt.

Some people associate rotisserie chickens at Costco with a soft texture of meat and meat that falls off the bone. These are the result of the young age of the birds, coupled with the cooking method and injected solution.

However, despite the fact that both dishes utilize dry heat, their preparation methods are actually a bit different: Roasted chickens are cooked in the oven at high heat, whereas rotisserie chickens are cooked on a rotating spit, allowing all parts of the bird to be heated evenly.

Overcooking might play a role in your chicken's tire-like texture. Leaving chicken in a pan, oven, or grill for just a little too long can suck the moisture right out and leave you with a dry, rubbery bird. Without moisture, the protein fibers in the chicken become elastic.

The first thing Goodman pointed out was the salt content. “These do have quite a bit of sodium,” Goodman explained. “That's the number one thing you want to look for [on the label].” Salt is a mineral we all need, but in excess it can cause problems for people with high blood pressure who have to watch their sodium.

Rotisserie chicken (named because it's cooked on a rotisserie, or rotating pole inside a hot oven) is cheap and pre-cooked, making it a popular choice among shoppers. While it's generally considered healthy, it also comes with significant drawbacks—including high sodium content and some questionable additives.

What happens to unsold rotisserie chickens? Don't fret, though, because these birds don't go unused. According to Costco itself, the company aims to upcycle food or donate it to those in need whenever possible. Unsold rotisserie chickens, in particular, are turned into deli items to reduce food waste.

How to get crispy skin on rotisserie chicken? ›

To achieve maximum crispness, the skin has to start dry and stay dry – if water is present, it will create steam, which inhibits crisping. For the ultimate crispy skin, start your prep the day before. After quickly rinsing your bird, be sure to thoroughly dry it inside and out with paper toweling.

The reason that the chickens taste so good comes down to the pre-roasting protocol which includes seasoning and brining. Yes, brining. Soaking the chickens in a salt, sugar water, plus other ingredients (like coriander, pepper corn and additional herbs). The type of oven that they are cooked in also helps.

The white stuff coming out of chicken as it cooks is simply extra protein that dissolves in water and is forced out of the meat by heat.

A marinade adds both moisture and intense flavor to chicken breast. The longer you marinate, the better. Seal the chicken in your marinade for two to three hours minimum. However, overnight is ideal.

Chemical changes occur during cooking. Oven gases in a heated gas or electric oven react chemically with hemoglobin in the meat tissues to give it a pink tinge. Often meat of younger birds shows the most pink because their thinner skins permit oven gases to reach the flesh.

While your meat spins on the spit, the fat will render and drip down onto the veggies so they roast in pure flavor! We hope this helped you learn how to load your rotisserie skewer with confidence.