This way, when you want one for dinner, you can either take it out of the freezer in the morning when you leave home for work, or alternatively you can defrost it in the microwave.

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Defrosting it of course will take about twenty minutes, so you have to make sure to add this time when considering your overall planning time.

When defrosted, rub the bird with extra virgin olive oil and season with salt and a little ground pepper.

To optimize your rotisserie chicken recipe, I would suggest that you wait until it reaches the perfect temperature.

I normally find that by the time I spend marinating or rubbing the meat with seasonings or or perhaps making a sauce, the bird is up to room temperature. You don’t have to worry if it’s not, you just need to add a few extra minutes to the cooking time.

Part of the Rotisserie Chicken Recipe - Delicious Fresh Herbs

Spice Up Your Chicken

Spices are a pre-requisite for cooking great rotisserie food. I recommend that you buy a high quality seasoned salt, perhaps rock salt, or authentic Atlantic salt.

Dried herbs mixed with spices do help to heighten the flavor of foods when cooked in the rotisserie.

In addition you also need to ensure to have plenty of black peppercorns on hand to grind for your dinner. 

Fresh herbs can be mixed with butter and a squeeze of lemon before being stuffed underneath the skin of the poultry, flavoring the meat and keeping it moist as it cooks, and providing an usual pattern on the skin at the same time, which makes the presentation of the bird quite spectacular.

Good quality olive oil to brush on the food before seasoning and cooking, and nonstick cooking spray to coat the rotisserie baskets are also extremely essential to make a success of any rotisserie chicken recipe.

Some poultry, such as duck and goose have a great deal of fat on them, which on occasion yield more fat than you’d expect, and sometimes will seep through the front opening of the rotisserie and onto your worktop if it’s positioned in the kitchen; so take care. A good tip is to put a damp tea towel underneath the opening so you can catch the drips as they escape.

Analog timers are notoriously inaccurate on these machines (digital displays are the exception). Our family tends to use the rotisserie timer as the guide, because it’s integrated into the machine and turns it off when it’s run for the duration of the designated cooking time.

If you prefer your chicken to have a little bit more ‘browning’ there is a feature on some of the machines called “Pause to Sear” which allows you to stop the rotation of the machine without turning off the heat. The meet will brown nicely when it stopped in front of the heating element.

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