How to Make Super-Juicy "Butterball" Rotisserie Chicken
Recipe Information
Rotisserie Chicken
Cultural Context
Rotisserie chicken has its roots in the French tradition of cooking meat on a spit. It became popular in the United States as a convenient and flavorful meal option, often associated with family gatherings and takeout. Today, rotisserie chicken is widely available in grocery stores and is celebrated for its juicy meat and crispy skin, making it a beloved choice for busy weeknights or special occasions.
whole chicken
🥗Healthier: skinless chicken parts
💰Cheaper: chicken thighs
Thighs are often less expensive and can be juicier.
olive oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Canola oil is more affordable and has a neutral flavor.
garlic
🥗Healthier: garlic powder
💰Cheaper: onion powder
Onion powder can provide a similar flavor at a lower cost.
fresh herbs
🥗Healthier: dried herbs
💰Cheaper: mixed Italian seasoning
Dried herbs are more shelf-stable and less expensive.
Prepare the brine by pouring 500g of water into a bowl.
Sprinkle sodium tripolyphosphate over the water and whisk for 30 seconds.
Add 25g of salt and 20g of sugar to the brine and whisk until dissolved.
Remove the wishbone from the chicken to make carving easier.
Inject 80g of brine into each breast of the chicken using a syringe.
Inject 75ml of brine into each leg (3 shots of 25ml).
Inject 20ml of brine into each drumstick and 10ml into each wing.
Truss the chicken and let it brine for 24 hours.
Preheat the oven to 425°F with convection.
Brush the chicken with 2 teaspoons of neutral oil before roasting.
Roast the chicken for 50 to 60 minutes, rotating halfway through, until the breast reaches 145°F.
Let the chicken rest for 15 minutes before carving.
Cooking Techniques
Equipment Needed
Spice Level:
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