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Even cooking and browning are hallmarks of rotisserie chicken, but the coating makes this one special.
Ingredients1 whole chicken, around 4 lb (1.8 kg)
4 Tbsp white vinegar
3 Tbsp white wine
3 Tbsp vegetable oil
2½ Tbsp granulated garlic
2 Tbsp paprika
1½ Tbsp cumin
2 tsp black pepper
1 tsp salt
ProgramPreheat 350° F (176° C)
Cook Step 1: 300° F (150° C), 50% radiant heat, 1 hr 20 min
Cook Step 2: 300° F (150° C), 90% radiant heat, 15 min
Hold Step: 175° F (80° C), 0% radiant heat, 2 hr
Method 1. Combine vinegar, wine, oil, garlic, cumin, paprika, black pepper,salt. Mix
well to form a paste. Coat chicken completely. Rub mixture into every surface, and under skin where possible.
2. Wrap chicken and place in refrigerator for at least 2 but no more than 24 hours. The longer it rests with the spice mixture, the more flavor it will have.
3. Start program. Load chicken in rotisserie after preheat step.
4. Internal temperature should be 165° F (75° C) at end of program. Measure with probe in thickest part of thigh13
Yield per full load
Seasoned, savory and delicious!
ROTISSERIE CHICKEN
hennypenny.com
Chef Ben’s Rotisserie favorites:
PREPARE IN
SCR 6 or SCR 8 rotisserie
MODEL SPITS WHOLE BIRDS
SCR 6 6 18 – 24
SCR 8 8 32– 40
Always check your radiant heat setting! We utilize both Therma-Vec and radiant heat in the Henny Penny rotisserie. Radiant is responsible for how quickly you brown your product.
Chef’s Hint