Homemade rotisserie chicken

TAMMIE MCCLURE
Log Cabin Staff Writer
Published Sunday, May 03, 2009

Life has been a bit hectic for me lately, and finding time to cook anything more than the basics has been a little difficult.

This past weekend, I spent quite a bit of time in the kitchen, as did my husband. He often cooks on Saturday before I go to work for the evening and he does the wonderful task of grocery shopping for me as well.

I got very lucky in the husband department I think. He isn't afraid of housework and often does the laundry and does very good basic cooking. Usually, he makes things like burgers and fries, homemade pizza, spaghetti or boxed meals like Hamburger Helper which aren't really going to win any cooking contests, but they certainly are better than nothing at all or a cold sandwich when I'm in a bind for time.

He also makes the best scrambled eggs ever. His are even better than mine I think, so he often handles breakfast on Sunday mornings for the family and wakes me to a fresh cooked breakfast after working late the night before.

He also does a great job grocery shopping. He always follows the list and pays attention to my recipes and usually will add things if I forgot something. Because I work late at night and my husband works days, he usually shops while I'm still in bed on Saturday mornings. Actually, he shops when most people are in bed I think because he usually goes between 6 and 7 a.m.

The problem with that time of day is that if he goes to our local grocery store they are not a 24-hour store. They open at 6 a.m., but the deli does not really get things going until after he is already home from the store and putting things away. This only becomes a problem when I need something specifically from the deli.

Not long ago, I received a cookbook in the mail, it is one that a company publishes new versions of each year, and I purchase a copy of every year. I absolutely love the recipes and usually mark several pages to try out.

One was a recipe for a chicken dish containing deli made rotisserie chicken. Since my husband shops so early in the morning, the deli hadn't even begun to cook the fresh chicken for the day. Instead, he purchased raw skinless, boneless chicken tenders. His theory was that I could probably still make the dish with them. He also did not purchase precooked bacon, which the recipe also called for but bought fresh bacon. I didn't mind that really because I'm not a big fan of precooked bacon anyway.

My problem, though, was how to make the skinless chicken tenders taste like rotisserie chicken with just the spices I had at home. I was quite annoyed at first but thought I could salvage things. So I got on the Internet and started looking up homemade rotisserie seasoning recipes.

I checked out several recipes and saw a common theme among them and then wrote my own pooling the ideas I had found.

My only problem is that I did too good of a job, because now my family would rather have my homemade recipe than ever eat a rotisserie chicken from the deli again. I might have defeated myself a little bit there, but it isn't that much extra work and the results are better to me. No tough skin and less grease, plus no dark meat that will be picked over or left over.

Since the recipe in question was published in a major brand name cookbook and doesn't belong to me, I cannot share it here but I can share my recipe for homemade rotisserie chicken seasoning. You can use it like I did on boneless chicken tenders, cut them up and mix them with a bit of mayonnaise and have a very good chicken salad for sandwiches, use them in a salad with fresh veggies or serve them as tenders with rice and steamed or roasted vegetables. The cookbook if you have it though is the Pillsbury Annual Recipes 2008, the recipe is Cheesy Chicken Oven Fries.

Tam's Rotisserie Seasoning

4 teaspoons salt

2 teaspoons paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 /2 teaspoon pepper

1 rounded teaspoon dried thyme

1/ 4 cup extra virgin olive oil

Note: This amount works for about 2 to 2 and a half pounds of skinless boneless chicken tenders or breasts. If you are using breasts, pound them out so that they will cook evenly in the oven.

Preheat oven to 350. Mix all the dry ingredients in a small bowl. Wash and pat dry the chicken with paper towels. Line a baking sheet with foil and then coat each chicken tender or breast with the oil. I tend to do this in a large bowl and just stir them all around until they are all coated. Lay them out on the baking sheet and sprinkle with the seasoning mix on both sides. I just use a spoon to do this but you can use a spare spice shaker as long as the openings are large enough for the dried thyme to pass easily through them. Once coated, place uncovered in the preheated 350 degree oven and bake for 18 to 30 minutes, be sure to check them at about 18 minutes and adjust the time as needed to cook the chicken until completely white inside and juices run clear.

You can also cook the breasts or tenders on the grill or use the seasoning on a whole chicken and bake or grill.



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