Rotisserie Garlic Chicken |
|
 |
Prep Time: 300 Minutes Cook Time: 0 Minutes |
Ready In: 300 Minutes Servings: 24 |
|
This is for serious garlic lovers! Plan ahead the chicken needs to be refrigerated for 5 hours before cooking. Ingredients:
1 (3 -3 1/2 lb) roasting chickens |
1 teaspoon seasoning salt (or use white salt) |
14 large whole fresh garlic cloves, peeled and divided (can use less or to taste) |
2 tablespoons melted butter |
1 tablespoon oil |
1 tablespoon fresh lemon juice (can use more) |
1/2 teaspoon garlic powder |
1 1/2 teaspoons seasoning salt |
1 teaspoon paprika |
Directions:
1. Season the inside cavity of the chicken with about 1 teaspoon seasoned salt or white salt (or to taste) then place 10 whole garlic cloves inside the cavity; truss with skewers then tie legs together with cotton butcher's string.
2. Fold the wings under.
3. Slice the remaining 4 garlic cloves in half using a knife then slip the 8 halves under the skin of the chicken (you can use less garlic if desired).
4. In a bowl whisk/combine melted butter, oil, lemon juice, garlic powder, 1-1/2 teaspoons seasoned salt and paprika.
5. Brush the outside of the chicken all over with the melted butter mixture.
6. Place in a glass dish; cover with plastic and refrigerate for 5 hours (the butter will harden in the fridge but will melt when cooking, chill no more than 5 hours or the lemon will start to cook the chicken).
7. Place the chicken on the rotisserie spit/rod.
8. Cook until for about 1-1/2 hours or until the chicken is thoroughly cooked.
|
|