Rotisserie Style Chicken, an All-American favorite, is the nation's flavor of choice when it comes to juicy, tender, and crispy-on-the-outside chicken. Now this traditional slow-roasted recipe is available to chefs everywhere with the introduction of Rotisserie Style Chicken Seasoning. With or without a rotisserie oven, uncompromisingly delicious rotisserie flavor is easlily achieved by way of conventional or convection oven. An authentic blend of seasonings that will make your rotisserie-style chicken lip-smacking good. This is the real thing. This is the flavor America is asking for.
Dry Marinade Method:
Wash and pat dry 12 lbs. bone-in chicken. Sprinkle ¼ cup Rotisserie Style Chicken Seasoning over chicken pieces and pat evenly over all pieces. Place in covered container and refrigerate overnight. Just before cooking, remove chicken and place in one layer on racks (if desired) in full-size, low-sided steam table pans. Sprinkle remaining seasoning mixture evenly over chicken pieces and pat into chicken. Roast chicken slowly, basting often with pan juices: Conventional oven - 325°F for 1-1½ hours, Convection oven - 300°F for 1 hour. Chicken is done when bright coppery red and golden in color and chicken is almost falling off the bone. Chicken should be moist and very tender with a slightly crisp skin.
Optional Wet Marinade Method:
Combine 6 tbsp. seasoning with ¾ cup water for 12 lbs. of bone-in chicken pieces. Brush onto both sides of chicken, cover and marinate overnight. Before roasting, sprinkle ¼ cup seasoning over chicken. Roast on racks; baste once during cooking. Conventional oven - 325°F for 1-1½ hours, Convection oven - 300°F for 1 hour.
This seasoning can be applied directly to the surface of chicken or combined with vegetable oil and brushed over the skin of chicken. Start by using 2-3 teaspoons per serving and adjust to taste. It may also be used by rubbing it on the inside of the cavity as well.