Crispy Rotisserie Chicken, Nebraska Style

by Rachel on May 22, 2012

Crispy Rotisserie Chicken

My dear friend Jeff is a force to be reckoned with at the grill and behind the bar (he’s also insanely funny, or perhaps just insane {debatable}, and often cooks while using a Nebraskan accent – don’t even ask). On a recent visit he showed us his recipe for Rotisserie Chicken. The end result is total perfection. The chicken is crispy on the outside, moist on the inside, and has just a hint of heat on the skin. We saved the carcass and wings and my eldest son made the most exquisite chicken stock, ever (I never exaggerate, I swear it). We are now Nebraska Jeff rotisserie chicken addicts – and proud. Things could be far worse.

Crispy Rotisserie Chicken, Nebraska Style (serves six to eight)

Chickens

  • Two 4 lb. chickens
  • 2 Meyer lemons, halved
  • 10 cloves of garlic
  • 6 stalks of fresh rosemary
  • 6 stalks of fresh thyme

Basting Sauce

  • ¼ lb. salted butter, melted
  • 1 tablespoon kosher salt
  • ½ tablespoon paprika
  • 1 teaspoon cayenne pepper
  • ¼ cup extra virgin olive oil
  • 1 teaspoon freshly ground black pepper

To prep the chickens, rinse out their cavities with water. Push the birds onto the rotisserie spit. Stuff the birds with the lemons (one each) and divide the garlic, rosemary and thyme between the birds. You’ll want to push the herbs, lemon and garlic as far back in the cavity as possible, otherwise they may attempt to escape during the cooking process. Truss the birds with cooking twine or with thin metal skewers so that the wings and legs are not sticking out. Once you have the birds stuffed and trussed, press in the rotisserie tongs and anchor them to the spit.

Insert the spit into your rotisserie. Start the birds on the highest temperature your rotisserie can go. Once you have them loaded on the rotisserie, prep the basting sauce by mixing together all of the ingredients in a small bowl. Head outside and using a basting brush, baste the chickens. You want to keep basting the chickens regularly throughout the cooking process so that they do not dry out. Rather than using a basting brush during the cooking cycle it is best to drizzle the basting sauce over the birds. Chickens of this size should take about 90 minutes to cook. Once done, remove them from the spit, carve and devour.

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