Rotisserie Chicken
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- เผยแพร่เมื่อ 31 ก.ค. 2024
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Here's the recipe:
The Best Gourmet Seasoning You'll Ever Taste (or your favorite rub mixture)
smoked paprika
Ground Chili Powder
Black pepper
place chicken on rotisserie stake.
cook for 1 hour 20 minutes over medium flame or 350F
Jack's online recipe library for free: CookingwithJack.com
Buy Jack's Sauces : TheBestSauces.com
Buy Jack's Teriyaki on Walmart.com: www.walmart.com/ip/37620848
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Great job on the video. Not sure why the internet police is complaining, but his video was perfect. No lengthy introduction, (like no one knows what a chicken is), no exciting blabbering, no middle aged dudes that act and dress like teenagers. You explained well and slowly so everyone cann follow you and the result looks yummy. If people like their chicken baked more, they can let it bake longer. Simple as that.
We do rotisserie chicken almost every Sunday in the summer, we use a basket, it's sooo good, I love to let the outside get super crispy.
I have had my Ronco Rotisserie for aver 10 years. I use it all the time. Best small appliance ever! I cook Chicken, turkey, pork, beef.... Works great for all. One of my favorites is to pack the basket full of Chicken Legs that I marinated in vacuum bags & rotisserie cook them in the Ronco.
Really enjoy these older videos, wish Jack would go back to this format so much more enjoyable
You remind me of my uncle Dom ! Love the lime in it great combo with the spices used. Love ur cooking!
Could you please do some recipes of Wild game or different meats like venison, rabbit, boar? I really loved that wild turkey video! Give it a go!
That is one nice outdoor grill you have chef :D
Thanks so much for the great video. Love it!
I have one of those Ronco "Set it and forget it" rotisserie's. Been wanting to make a chicken but I know there's an easy way to tie the wings and drumsticks, I just can't seem to find a good way of doing it. Looks good though.
actually, when you use the rotisserie you need to lift out those grills so the meat WON'T hit them and even a Turkey can be rotisseried
I bought a rotisserie 2 years ago and never used until today. I had the same issue with the lid not closing - BUT the solution is to make sure your skewer is placed properly where it enters the grill - too high and the lid doesnt close. Nice looking chicken
Great video Jack! The chicken looks delicious :)
+Dylan Plays7377 thanks.
If you have a solid metal cup or can, you can fill it with water and place it on the colder zone of the grill . then closing the lid , the water slowly evaporates and keeps even more moist in the meat ( could be, When I tried it it worked out very good)
Do it like we do here in Brazil - onion inside chicken !
Jack, next time get a Mar Jack or fieldale chicken. btw that Springer mountain chicken my father probably hauled it. Kroger chicken stinks for cooking. keep up the good work man.
Great video, thanks.
Great looking chicken Jack. Really moist and juicy! I've never done a rotisserie chicken before, but would love too! TFS :)) P.S. I think the mystery ingredients challenge that one of your subscribers mentioned would be a great show. I love Chopped and Guy's Grocery Games! Daym Drops was just on Rachel Ray's Kids Cook Off Show last night. Pretty cool.
Looks awesome. Next time instead of lime try a blend of butter, sunny delight o.j. and garlic injection. And your same top rub is fine. O.j. garlic is a game changer.
that looks good! im gonna try this one
Please don't
One question... I still see a but of blood nearer to the bones so I believe it should be cooked a bit longer and to keep it moist maybe a tray of water could be kept under for it to steam.
+TheFXGuy 101 He cooks it to temperature.
Gezora McGuire You're wrong. Thighs are done at 165 degrees and he said in the video he said they cooked to that.
hey jack, have you ever thought about doing baking on this channel? I think it would be good to see you making bread or some interesting cakes or something since I think i've seen you to do something from every other category.
why is it so hard to find a dude that knows how to grill on youtube
Jesus :/ cant even close his lid and he posts it the audacity
Lovely
Which Rotisserie did you buy?
Cool vid Jack! Hard to believe you never did rotisserie chicken before now.
+Hawker5796 I know, right?
Yeah i know! LOL!
@@cookingwithjackshowCOOK YOUR F**KING CHICKEN! HOW DID YOU NOT NOTICE THE BLOOD COMING OUT!😂😂😂😂😂
What did you use to tie the legs with
It's absaly perfect
jack does your son play for beech if so my school just played them roosview
I have the same grill. You need to take the grates out to be able to close the cover, DUH!
add some nuts to the screws to space the left bracket and the top will close. Also add a smoker box above the active burner and remove the grill grates that are not in use.
Rotisserie chickens are always kind of "clunky" as you say. You have to tie them up real good, around the wings to hold them to the rest of the body, and the legs as well. You can use butcher's twine, or they sell elastic food bands that do the job very nicely.
I too have one of those Ronco "Set It And Forget It" ovens, and it absolutely works great. My secret ingredient: Teriyaki Sauce. Inject first. Not too much, not too little, just use your gut feeling and get it right. After that I raid the spice cabinet for whatever looks good, but you've got to have rosemary. Lots of rosemary. I have several videos of many times I've made rotisserie chicken/turkey, which you're welcome to search for on my channel. Not that yours wasn't awesome, of course, I'm just giving my personal spin (pun intended, I guess) on it. Look forward to the next video!
+jaykay18 Does it really work as advertised?
Jeff Stanley Yes. Very yes.
I Will Try To Buy Your Sauces & Seasonings 1 Day & Rate Them On My Food Review Channel - A.D.$
every time grandma was cooking this, My dad who coincidentally lived with grandma would always tell me we were having human head. I was always scared to eat it then it tasted like chicken
very impressive
That looked like some good eating. As always you checked temperatures and not appearance. Looking at appearance will get you and your guests sick. Bravo Jack and thanks for sharing.
That bad cleaning and trimming is common for the heritage farm brand chicken from Kroger. There's a reason its cheaper, processed fast. The boneless thighs can have bone/cartilage fragments in it. I still buy it myself, just have to check it before use. For the price savings its worth it. At least its not coming from the Salmonella Heidelberg haven processing plants of Foster Farms. As with any chicken, as you stated in the video cook to correct temp. and don't cross contaminate.
Great video jack! and you have an awesome grill. how much was it??
+cuvkiller $1000. Webers are expensive and yet it's holding up well. The knobs, the lid and everything else is well build unlike the cheap Char Broil brand.
Cooking With Jack Show Damn, it's really nice!
+Cooking With Jack Show why were you not able to close the lid? Seems like there should be enough space for a chicken.
the lid didn't have a big cut out for the metal bar. it had to be propped open so it didn't lean on the turning bar or it wouldn't turn.
Hey Jack. I'm sorry things didn't work out with Butch & Rooster. That being said, I'd love to try your sauces!! Do you have a website where I purchase them? Football season is here and I can't watch football without BBQ.
you can go visit TheBestSauces.com. BTW, Butch and Rooster are now friends of mine. They are different in person than on the show. We call each other ever so often to check on how things are going.
Cooking With Jack Show m
What is the Brand name of your rotisserie? I need the exact same one to work on my grill. Thanks
Looks like a char-broil universal rotisserie
Hey Jack, I wasn't going to mention this, but you probably want to know. I can't find your sauces or rub in Kentucky Wal-marts. This makes me very sad.
Yummy
I love rotisserie chicken
Looked good Jack. I am going to do one this week on my Lion Grill.
Looked good? THE CHICKEN IS STILL CLUCKING!!!
@@theamericannestormakhno2360 lol, got to love the comments on these videos. The chicken was taken to 165 on the breast. Thanks for watching and for the comment.
@TexasStyleCuisine it was bone in so the bone needs to be cooked to an internal temperature of 165°F which he obviously didn't do because there was obviously blood coming out
Looking for rotisserie basket
let me suggest ,Stuff the chicken with some cinnamon sticks ,roughly chopped onions, garlic,parsley,lemon.Season it with salt, pepper and paprika. Try it .
Jack is there any way you can set it up with your Traeger ?
+Richard Weaver I believe so.
Would it fit 2 5lb chickens?
Ur amazing and I’m going to ask you a question the next time I see u
I want that grill I can't find it 😦😦
So when you buy them in the store they already have oil on them?!
There is still some blood sticking to the bone
Lol
Hi
looks a bit red still in some parts, isn't red chicken bad for you? I would have cooked it a bit longer.
pink is bad
if its the best why add more sorry jack I live in canada never see your product here but sure it's great like ours is
Hey Jack I have an idea for your show what if you did kinda like a challenge where a viewer would send you a "grocery list" and you must make a dish using only the items on that list. Just an idea let me know what you think!
+Bign202014 sounds like a show on TV already. CHOPPED or Guy Fiery's game show.
+Cooking With Jack Show Exactly! People love those shows and if you add in your personal touch I think it would be a hit!
i think a better idea would be maybe a family cookoff like a once a month like father Vs son thing, also a good way to see more jack jr!
I mean you live In Florid it is always summer.
+Abdul Hassan I live near Nashville, TN
A teaspoon of kosher salt adds flavor to the whole chicken as it rotates.
red chicken is not bad for you. its the way its cooked, when i do rotisserie or smoke whole chickens the dark meat is often pinkish, its to temp but still pink/red, especially when smoking
That was blood dude...
How to cut a chicken : yoouu cut in half, done
Chupacabra Seasoning is the best!
I find it easier to put the chicken on the skewer first, the spice it up on one side and put on the rotisserie to do the other side... just saying
That chicken was not done
u dumb
The chicken wasn't fully seasoned and there was no salt added..
The gourmet rub would have salt?
That is a huge chicken. How much did it weigh?
+Dulse & Roe 4lbs I believe.
A grinding wheel on a drill would trim the brackets, so the hood would shut and not waste the heat energy. Get err DONE!
Why not Traeger that thing??
By Peru
Does spiking the chicken at the ends make the juices run out of it?
+Ronald Mcdonald not really. I let it set on the spikes and rest before removing. Most of the juice stays intact.
@@cookingwithjackshowby "juices" you mean blood right? Cause that was blood...
All of the extra was left to add to the weight. That bird was left that way on purpose to add to the price. Also, the quarters and other pieces are no where near perfect. I would not eat that at all.
Has anybody else noticed that the motor is upside down? Flip it, and the lid will close. :-)
nice hat slim
That was not cooked, still blood in it
STOP COOKING! I'm tryin ta ketchup!
That thigh bone had blood around it but I would still eat it.
Did you wash that chicken with vinegar and water that why I don’t like eating everyone chicken you must be careful with chicken you can get salmonella’s poisoning.
Salmonella en 3.2.1
still bloody
B
ugh, spend the money to get the Weber rotisserie
You eat that chicken, NOT me. Not cooked properly..
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Not fully cooked...
FIRST
First
ekfrodiczmysi
It’s raw dude
Dude the thighs and wings had blood coming out of them Not cooked enough. .no wonder you only ate the breast😰😷
Doesn’t look like you know what your doing and the chicken was not cooked.
chicken with no gibblets guess you dont know if you bought fryer roaster or hen get out of yur moms kitchen