Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Bentley on August 03, 2023, 03:43:26 PM
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Upper and lower heating elements set @ 350°. 6lb. Yardbird. Your best guess on time? 45 min., 1hr, 90 mins, 2 hours?
(https://i.imgur.com/thJBUrQh.jpg)
(https://i.imgur.com/W7TeRTgh.jpg)
(https://i.imgur.com/02N9S1wh.jpg)
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If anyone has any brines or bastes they use with a rotisserie chicken, please share.
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We have, of all things a Ronco oven. Not sure how or what Gwennie does although I know she doesn’t brine them.
If you ask me, it makes outstanding roasted chicken, in fact we also make chicken salad with them.
It is a mess to clean up afterwards but we simply “set it and forget it”.
Yum
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Well, after 1 hour, it is about 137°. Set it for another 30 minutes and will see. I think i am going to have to hit it with me Mapp Torch to really crisp the skin!
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I have never brined them either, just salt and pepper usually on the outside, I will dry the outside off or put it in the fridge over night to dry the skin and then do them, I have a George Forman rotisserie. They make a great duck if you like duck, just make sure your drip pan doesn't over flow.
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I have the Ronco Showtime Rotisserie. This is pretty fool proof. It makes great chicken. We replaced our first when we had the plastic that held the door break.
We only stopped regular use when our kids were born because we had to cook higher quantity, plus they are hot on the outside so they are a kid hazard.
We pulled ours out and used it no long ago. I think I posted here about it.
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I used to use this when I made chickens on my Weber rotisserie years ago
https://www.amazon.com/McCormick-Culinary-Rotisserie-Chicken-Seasoning/dp/B005D8T66S/ref=asc_df_B005D8T66S/?tag=hyprod-20&linkCode=df0&hvadid=312153127852&hvpos=&hvnetw=g&hvrand=14077969515088216682&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9006972&hvtargid=pla-567920486820&th=1
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How big of a mess did it make? I have a Ninja multi-function air fryer/toaster/etc, but my wife will kill me if I messed it up.
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No mess at all. The juices and fats were caught by the tray and easily cleaned up.
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I used to use this when I made chickens on my Weber rotisserie years ago
https://www.amazon.com/McCormick-Culinary-Rotisserie-Chicken-Seasoning/dp/B005D8T66S/ref=asc_df_B005D8T66S/?tag=hyprod-20&linkCode=df0&hvadid=312153127852&hvpos=&hvnetw=g&hvrand=14077969515088216682&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9006972&hvtargid=pla-567920486820&th=1
Thanks Lew.