ROTISSERIE CHICKEN RECIPESWhen I think of my rotisserie chicken recipes, my mouth waters. Nothing tastes better than bringing a warm chicken home from the supermarket. Did you know you can easily make this at home?Just buy some whole chickens on sale and fire up the grill (or the Ronco), and use my rotisserie chicken rub recipe.
This is a dry rub and the chickens need to chill in the refrigerator for at least 24 hours before roasting. BEST ROTISSERIE CHICKEN RECIPE 2 whole chickens Rotisserie Chicken Rub Recipe: 2 tsp kosher salt 2 tsp seasoned salt 1 tsp paprika 1 tsp thyme 1/2 tsp homemade garlic powder 1/2 tsp homemade onion powder 1/2 tsp freshly ground black pepper 1/4 tsp cayenne pepper (or to taste) 1/2 tsp rosemary 1/2 tsp thyme 4 TBS garlic, minced Mix all of the rub ingredients together in a small bowl. Remove the giblets and discard. Wash the chickens thoroughly and pat dry with paper towels. Rub each chicken inside and out and place in a resealable bag; wrapping again in foil. Chill in the refrigerate to marinate for at least 24 hours. DO NOT skip this step. Prepare the rotisserie and place the chickens on it. Roast until done and ENJOY. You may also slowly roast the chickens in the oven. Preheat to 250 degrees and place the chickens in a roasting pan and cook uncovered for 5 hours, or until a meat thermometer reads 170 degrees in the thickest part of the chicken. Drizzle the chickens with the pan drippings and wrap in foil. Let sit for at least 10 minutes before carving. To make chicken gravy, add a can of chicken broth mixed with 1 tablespoon cornstarch to the pan juices, and let boil till thicken. In a hurry? Use 5 or 6 chicken breasts or thighs with bone. Skip the onion and marinating. Instead, toss seasonings & chicken in a large oven roasting bag, shake till chicken are all evenly coated. Bake in 350 degree oven for 1-1/2 hours. I have more than just beer can grilled chicken recipes, click on the link below for more succulent chicken recipes.
Preheat your grill and prepare you rotisserie. Place a drip pan under the place where the chicken will be and fill it half full with water. Keep water in this pan during the cooking rime. Place chicken on grill with a medium heat. Cook until the center of one breast reached 165 degrees; about 2 hours. Remove bacon about 15 minutes before the chicken is done and baste with drippings from the pan.
Clean the chicken well and season inside and out with salt and pepper. Combine wet rub ingredients in a saucepan over medium heat. Mix until honey is completely melted and mixture is smooth. Clean and prepare chicken for rotisserie. Baste chicken with sauce and place on rotisserie on preheated grill. Cook for about 45 to 50 minutes at a temperature around 400 degrees basting occasionally with sauce. Take the chicken off the grill when internal temperature reaches 170 degrees. Remove from grill and wrap tightly in foil. Let sit for about 15 minutes, then carve. SEASONED SALT RECIPE |
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SECRET #1
There are many way to prepare these strawberries, but I am going to give you my easy methods. When you are melting the chocolate over a double boiler, don't let the water touch the bottom of your upper pan. Heat until only 1/2 of the chocolate is melted, then remove from heat and stir gently until it is all melted.
The chocolate should actually be cool or tepid to the touch. If it's hot, chances are it will seize up and thicken. If it does that, no amount of heating or stirring will fix it.
If you don't have a double-boiler, use a saucepan - bring the water to a boil, and then use a stainless steel bowl to rest in the saucepan to melt the chocolate.
SECRET #2
Strawberries are grown with many pesticides, so rinse the strawberries first with a veggie wash, and let them drain on paper towels until they were thoroughly dry so the chocolate would adhere properly. Any moisture would have interfered with the chocolate adhering.
SECRET #3
Spike the strawberries! Fill a syringe with a sweet white dessert wine, and slowly inject the wine into the strawberries from near the stem (after you've done the dipping in chocolate.) You want to inject enough wine to saturate the berries, but watch not to add too much otherwise they end up becoming runny. These are always a hit when I bring them to dinner parties.
SECRET #4
Pierce the strawberries on the stem side with a toothpick. Holding the strawberry by the toothpick, dip into the chocolate mixture. Turn the strawberries upside down and insert the toothpick into Styrofoam for the chocolate to cool.
PERFECT Chocolate Covered Strawberries Recipes
A delicious twist on my favorite red velvet cake recipe. Yum.
HOMEMADE RED VELVET CHEESECAKE RECIPE
Ingredients
CRUST:
1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
1-1/2 TBS white sugar
shaved chocolate bar
CHEESECAKE:
3 (8oz) pkgs cream cheese, softened
1-1/2 cups white sugar
4 eggs, beaten
3 TBS cocoa, unsweetened
1 cup sour cream
1/2 cup buttermilk*
1 TBS pure vanilla extract
1 tsp white vinegar
2 (1oz) bottles of red food coloring
TOPPING:
3 oz cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar, sifted
2 tsp pure vanilla extract
shaved chocolate bar, for garnish
Directions
PREHEAT oven to 325 degrees. The cake is baked with a water bath to prevent cracking. Wrap a large pan with foil (big enough for the spring form pan to fit in).
Mix the graham crackers and sugar together and add the melted butter. Mix with a fork and press into a 9 inch spring form pan. Sprinkle the bottom of the crust with chocolate shavings from a candy bar.
Beat 3 packages of cream cheese with 1-1/2 cups white sugar until fluffy. Add the remaining ingredients and mix well. Pour into the prepared spring form pan and place in the center of the foil covered pan. Fill with water.
Bake for 10 minutes and lower oven temperature to 300 degrees and bake for 70-80 minutes. The cheesecake is done when the center is firm. Cool completely on a wire rack.
TOPPING:
Beat the cream cheese with the butter until fluffy. Add the powdered sugar and vanilla extract and mix until smooth and creamy. Spread evenly over the top of the cooled cheesecake. Garnish with the shaved chocolate bar.
*Buttermilk:
Place 1-1/2 tsp vinegar or lemon juice in 1/2 measuring cup and fill remainder with milk. Wait 15 minutes, stir, and it's ready for this recipe.