KITTENCAL'S BETTER THAN TAKE-OUT! DELI-STYLE ROTISSERIE CHICKEN
This is even better than the whole chickens that you purchase at the deli, I have made this many times on my indoor and outdoor rotisserie --- this is one recipe I use margarine the butter tends to burn when cooking, you could also use 1/2 cup oil if desired and omit the margarine, I find that it is best to use 1/4 cup of of each --- I strongly advise you to make two chickens you will be eating one chicken just yourself these are THAT delicious, I always make two sometimes even three! ---this also works well using a large 6-7 pound roasting chicken, or a smaller size turkey, make certain that your turkey is completely thawed before cooking, cooking time will need to be increased for a larger chicken or a small turkey ---another way I have done this chicken is to rub 2 teaspoons seasoned salt all over the chicken and sprinkle inside the cavity as well, place the chicken a shallow dish, cover tightly with plastic wrap and refrigerate for 24 hours, prepare the oil/margarine mixture as stated only omit the seasoned salt in it. You will love this! :)
Provided by Kittencalrecipezazz
Categories Whole Chicken
Time 50m
Yield 1 chicken
Number Of Ingredients 10
Steps:
- In a saucepan combine oil, margarine, honey, lime juice, garlic powder, paprika and seasoned salt over medium-low heat, stirring until honey is melted; cool slightly.
- Wash chicken then dry with paper towels.
- Season the inside of the chicken cavity with seasoned salt (any amount desired).
- Poke holes all over the lemon then place inside the cavity.
- Using a pastry brush, brush the oil/margarine mixture liberally all over the outside of the chicken (save the remaining oil mixture to baste the chicken while cooking).
- Prepare the chicken for the spit by securing together with heavy string if needed.
- Place the chicken on rotisserie rod and secure tightly.
- Sprinkle with black pepper if desired.
- Cook at 400 degrees for about 40 minutes or until cooked through, basting with the oil/butter mixture while the chicken is cooking (cooking time will vary depending on the size of your chicken or turkey).
- When the chicken has finished cooking, wrap completely in foil and let sit for about 20 minutes before serving (this is an important step to lock in the juices!).
- Delicious!
Nutrition Facts : Calories 3251.8, Fat 262.7, SaturatedFat 63, Cholesterol 748.6, Sodium 1233.3, Carbohydrate 41.5, Fiber 1.5, Sugar 35.9, Protein 177.1
GRILLED ROTISSERIE TURKEY WITH STUFFING
We removed the hassle of constant basting from the Thanksgiving equation by popping the turkey on a rotisserie. As it rotates, it bastes itself to juicy, smoky perfection, plus the stuffing underneath catches all the flavorful drippings.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- For the turkey: Prepare a grill fitted with a rotisserie attachment according to the manufacturer's instructions for cooking over medium-high heat.
- Truss the turkey with butcher's twine so it is compact, then mount the turkey on the rotisserie spit. Push in the spit forks so they are very secure; tighten the screws well.
- Mix together the sugar, paprika, 2 tablespoons salt and 1 tablespoon pepper in a small bowl until combined. Rub the turkey all over with oil and sprinkle with the seasoning. Place the spit on the rotisserie. If you are using a large kettle-style charcoal grill, position a 9-by-13-inch disposable aluminum pan under the turkey. If you are using a multi-burner gas grill, position a 9-by-13-inch disposable aluminum pan or a half-sheet pan under the turkey, depending on the clearance between the bird and the grill grates; if necessary, remove the grill grates and place the pan on the bars below. Cover the grill and cook until the skin starts to brown slightly, about 20 minutes. Uncover the grill, drizzle the turkey slowly with the melted butter as it turns, then cover the grill and continue to cook for another 40 minutes.
- For the stuffing (see Cook's Note): Meanwhile, melt the butter in a large skillet over medium heat. Add the sage, thyme, celery, onions, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the vegetables are softened, about 5 minutes. Add the broth and bring to a simmer. Remove from the heat.
- Beat the eggs with the parsley in a large bowl. Add the bread, then pour in the vegetable-broth mixture and toss to combine.
- After the turkey has been roasting for 1 hour, uncover the grill and carefully spoon the stuffing into the pan under the turkey. Cover the grill and continue to cook until a thermometer inserted in the thickest part of the thigh registers 165 degrees F and the stuffing is golden on top and hot throughout, another 1 hour to 1 hour 15 minutes; remove the stuffing earlier if it starts to brown too quickly on the bottom. Remove the turkey from the spit and let rest for 30 minutes before carving. Keep the stuffing warm until ready to serve.
ROTISSERIE CHICKEN OR TURKEY
I cannot say enough about this way of cooking poultry. The outside skin is crisp and the inside is fall off the bone juicy.
Provided by Tiggrr
Categories Whole Chicken
Time 2h20m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare your barbecue.
- Remove all grill racks and preheat barbecue to 450°F If your barbecue comes with a rear burner use this only.
- Place heavy duty tray (your broil pan base works well for this) directly on burner.
- Mix together orange juice, wine, water, 1/2 orange cut into slices, 2 sprigs of rosemary and garlic cloves sliced.
- Pour liquid into tray.
- Now time for the chicken or turkey.
- Rinse well and pat dry. Rub with other 1/2 orange making sure to separate skin from breast area and applying here as well. Cut remaining orange in half and put inside cavity.
- Now break up 1 sprig of rosemary placing in and around breast area. Add another 1 or 2 sprigs to inside of cavity.
- Tie legs and wings tight to body of chicken or turkey using kitchen twine (wetting twine will help keep it from burning).
- Place on rotisserie and center over tray.
- Cook for 30-40 min at 450°F then reduce heat to 300°F The juice in the drip pan will continually evaporate, rise and self baste you chicken or turkey so try not to lift the lid too often. Do not let the pan dry out, add extra liquid as needed. Cook for 18-20 min per lb. or until cooked through. I have also used lime juice, beer and different herbs and spices. Experiment with your favorites. You will not be disappointed.
Nutrition Facts : Calories 815.8, Fat 53.1, SaturatedFat 15.2, Cholesterol 243.8, Sodium 233.3, Carbohydrate 12.3, Fiber 0.9, Sugar 8.8, Protein 58.1
KITTENCAL'S ROTISSERIE PRIME RIB ROAST
As with any cut of beef it is important to allow the meat to come down to room temperature this will relax the meat fibers to create a more juicy tender roast, you should figure on about 1 hour per bone sitting time, so plan well ahead don't even think about cooking the roast or any beef roast or steak from a cold stage! --- since salt tends to draw out the moisture from the meat I would not recommend using any salt while cooking you may always add some after cooking --- for the very best results you will need an instant-read meat thermometer for this -- you may adjust the seasoning amounts if desired and you may completely omit the fresh garlic cloves and just season with garlic powder ----- NOTE for more tips on the perfect prime rib see my recipe#82023
Provided by Kittencalrecipezazz
Categories Roast Beef
Time 20m
Yield 1 rib roast
Number Of Ingredients 5
Steps:
- Cut small slits all over the roast then insert a half a clove of garlic into each slit.
- Rub olive oil all over the roast.
- In a small bowl combine the garlic powder with the Montreal Steak seasoning, then rub all over the roast using clean hands (at this point you may cover with plastic wrap and refrigerate overnight if desired).
- Place onto a plate and allow the meat to come down to almost room temperature.
- Since the roast tends to shrink and will fall apart easily make certain to tie up the roast securely using cotton butcher's twine.
- Starting at the meaty end of the roast load onto the rod and clamp down to secure (keeping the roast evenly distrubuted on the rod).
- Set grill to medium heat.
- Prepare a gas or charcoal grill for spit-roasting over indirect heat (or according to instructions for your grill).
- Pour about 1-inch water or wine into a drip pan then set under the center of the spit.
- Attach the spit to the rotisserie mechanism, then cover the grill.
- Roast until an instant-read meat thermometer inserted about 3-inches deep into the center of the roast away and not touching the bone reads reaches about 130 to 135 degrees F. for medium rare (be aware that the internal temperature will rise at least 5 degrees (to about 135-140 or more) after removing from the grill, for the best results start checking the temperature after about 1-1/4 hours and once it reads 110 degrees F or so, keep checking it often for the perfect doneness).
- Carefully remove the meat from the rod.
- Place on a carving board and cover with foil (DO NOT POKE OR SLICE or you will loose a lot of juice from the roast!).
- Allow to rest for at least 20 minutes or more before slicing.
KITTENCAL'S TURKEY OR CHICKEN A LA KING
This is a great recipe to use up leftover turkey or chicken, I serve this over baked puff pastry shells or cooked egg noodles, Texas toast works well also, feel free to add in other veggies, if you don't care for garlic then omit and just use the mushrooms, this recipe may be doubled if desired to serve 6-8 --- you will *love* this! :)
Provided by Kittencalrecipezazz
Categories Poultry
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat butter in a large skillet over medium heat; add in mushrooms; cook until the mushrooms are tender (about 6 minutes).
- Add in garlic and cook for about 2-3 minutes.
- Add in flour and cayenne (if using) and stir for 1 minute.
- Slowly add in broth and bouillon powder; cook stirring until thickened.
- Add in whipping cream, turkey or chicken and corn or peas; simmer stirring for 5-6 minutes.
- Mix in grated Parmesan cheese and pimento, then season with black pepper and a small amount of salt if desired to taste.
- Delicious!
Nutrition Facts : Calories 272.8, Fat 22.4, SaturatedFat 13.6, Cholesterol 69.3, Sodium 630.8, Carbohydrate 13.7, Fiber 1.3, Sugar 1.7, Protein 6.9
More about "kittencals rotisserie chicken for the grill or small turkey recipes"
KITTENCAL'S BETTER THAN TAKE-OUT! DELI-STYLE ROTISSERIE CHICKEN …
From pinterest.com
KITTENCAL'S ROTISSERIE CHICKEN FOR THE GRILL (OR SMALL TURKEY) RECIPE ...
From pinterest.ca
FOODCOMBO
KITTENCALS ROTISSERIE CHICKEN FOR THE GRILL OR SMALL TURKEY FOOD
From homeandrecipe.com
KITTENCAL'S ROTISSERIE CHICKEN FOR THE GRILL (OR SMALL TURKEY) RECIPE ...
From pinterest.com
HOW TO COOK A CRISPY, JUICY ROTISSERIE CHICKEN ON THE GRILL - KITCHN
From thekitchn.com
KITTENCALS ROTISSERIE CHICKEN FOR THE GRILL OR SMALL TURKEY FOOD
From topnaturalrecipes.com
BEST KITTENCALS ROTISSERIE CHICKEN FOR THE GRILL OR SMALL TURKEY …
From alicerecipes.com
NO-FUSS ROTISSERIE CHICKEN ON THE GRILL • HEARTBEET KITCHEN
From heartbeetkitchen.com
KITTENCAL'S ROTISSERIE CHICKEN FOR THE GRILL (OR SMALL TURKEY)
From copymethat.com
KITTENCALS ROTISSERIE CHICKEN FOR THE GRILL OR SMALL TURKEY RECIPES ...
From recipert.com
KITTENCAL'S ROTISSERIE CHICKEN FOR THE GRILL (OR SMALL TURKEY) RECIPE ...
From pinterest.co.uk
KITTENCAL'S ROTISSERIE WHOLE CHICKEN RECIPE
From recipezazz.com
KITTENCALS ROTISSERIE CHICKEN FOR THE GRILL OR SMALL TURKEY RECIPES ...
From alicerecipes.com
KITTENCALS TOP 60 RECIPES - FOOD.COM
From food.com
You'll also love