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|2 whole Chickens|
|Rotisserie Chicken Rub|
|2 tsp Kosher Salt|
|2 tsp Seasoned Salt|
|1 tsp Paprika|
|1 tsp Thyme|
|1/2 tsp Garlic Powder|
|1/2 tsp Onion Powder|
|1/2 tsp Freshly Ground Black Pepper|
|1/4 tsp Cayenne Pepper|
|1/2 tsp Rosemary|
|4 tbsp Minced Garlic|
Mix all of the rub ingredients together in a small bowl. Remove the giblets and discard. Wash the chickens thoroughly and pat dry with paper towels.
Rub each chicken inside and out and place in a resealable bag; wrapping again in foil. Chill in the refrigerate to marinate for at least 24 hours. DO NOT skip this step.
Prepare the rotisserie and place the chickens on it. Roast until done and ENJOY. You may also slowly roast the chickens in the oven.
Preheat to 250° and place the chickens in a roasting pan and cook uncovered for 5 hours, or until a meat thermometer reads 170 degrees in the thickest part of the chicken.
Drizzle the chickens with the pan drippings and wrap in foil. Let sit for at least 10 minutes before carving.
To make chicken gravy, add a can of chicken broth mixed with 1 tablespoon cornstarch to the pan juices, and let boil till thicken.