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Hi, this is Rich Buccola here in New York City and today on behalf of Expert Village,
I'm going to show you how to make a rotisserie chicken. The beauty thing about this is it
isn't a lot of things to be cooking. You got your chicken, put it on your skewer, you’re
going to mount it. Once you mount it , you’re just going to spice it up. I happen to use
a herb chicken salt, that I use, along with some Italian from Emeril. Emeril is great
by the way. You could use anything, I already done garlic chicken. You could do lemon chicken.
You could use some adobe, or salsone, which is great. However, you like to season your
chicken. You don't even have to season, you can actually just put a little salt and pepper,
which is seasoning. You don't even have to put that. Put it in your rotisserie, that
will cook nice because again a rotisserie is always basting itself, so its stewing in
its own juices and that’s what makes it tender and that’s what makes it fresh. Make
sure after its done, you let it set for at least 15 minutes so the juices could go through
it. If not, you’re just going to fray the meat when you cut it and the juices are going
to come all out of it and its not going to be juicy. You want a nice juicy, tender chicken
and that’s what a rotisserie does. So remember, its a simple thing for ingredients, just whatever
you like to spice it up with. Today for this meal I just used some herb chicken and some
Italian, along with some salt and pepper, right in there, and it came out 100% juicy,
100% delicious. That is good.