Friday, June 19, 2009
"Almost Rotisserie" Roast Chicken - aka "chicken on a can"...
Sometimes a Costco rotisserie chicken just sounds fabulous... Hot and ready - it calls out to me when I’m in a hurry on a busy weekend. I’ve always wondered how they achieve that fantastic aroma & heavenly brown coating - could I do this myself?! I don’t own a rotisserie, but I didn’t let that stop me from checking into duplicating their wonderful chicken. This was so simple, next time I’m at Costco I’m going to just walk on by...
I’ve used Costco's chicken many times when I just didn’t want to bother roasting a chicken. The meat is tender, moist, and so easy to use in all kinds of meals - especially when cooking for one person. I usually eat my favorite part (the thigh!) and debone the rest to keep in a sealed zip-loc bag to use the rest of the week. When I ran across whole chicken for .58 cents a pound - it made me stop and consider trying to mimic my favorite warehouse-club chicken.
In all my searching for a way to duplicate Costco rotisserie chicken - I found myself confused and frustrated. The variation of ingredients was incredible - then I found a post that mentioned that the closest thing to their seasoning is Lawry’s Seasoning Salt. It also mentioned that in a typical rotisserie situation, they use a bit of steam to retain the moisture. That brought to mind a recipe I saw years ago using a can of soda in the center cavity of the chicken as it bakes.
I was feeling adventurous, so I decided to combine the two methods. I must say, I was amazed at the result. The chicken was browned to perfection, the meat was moist and tender with just a hint of lemon. And the seasoning was... perfect!
For this very simple recipe, with detailed prep photos - go to:
www.changeabletable.com ("empty nest" tab)