7 September, 2015
Rotisserie Chicken
Rotisserie Chicken
Ingredients:
- 1 whole chicken
- 2 tablespoons chicken stock powder
- 1 tablespoon soy sauce
Marinade Ingredients:
- 1/4 cup rice bran oil
- 1/4 soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon chicken stock
- 1 teaspoon paprika
Method:
- Place the chicken in a large mixing bowl and rub the surface of the chicken all over with the chicken stock powder then cover with water and mix in the tablespoon of soy sauce, cover with glad wrap and sit for a minimum of 3 hours but not longer than 5 hours
- Preheat the oven to 180 degrees Celsius
- Place the remaining ingredients into a small mixing bowl and whisk together until well combined
- Remove the chicken from the mixing bowl and place a empty soft drink can into the cavity of the chicken
- Use the can to stand the chicken up in a roasting tray and baste the chicken well using marinade
- Place in the oven and roast for 30 minutes for ever 500g of weight ensuring you baste the chicken evenly all over the chicken for 15 minutes
- Remove the chicken from the oven, remove the can from the chicken and allow to sit for 10 minutes before carving.
Recipe Notes:
- Store covered in the fridge for a maximum of 2 days
- This recipe is freezer friendly
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.