How to Cook a Chicken in a George Foreman Rotisserie
Having a few friends over? Want to make something nice, but not too difficult? You can use your George Foreman Rotisserie and roast yourself some truly tasty chicken.
Preparing the Chicken
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Remove the giblets (also known as innards) from the chicken.
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Wash the chicken, thoroughly, both inside and out. Dry the chicken with paper towels.
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Rub some olive oil onto the chicken. Don't add too much.
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Tie the legs and the wings snug to the chicken using cooking twine. This is known as trussing.
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Mix the spices together. The amounts are approximate, depending on your taste and the size of your chicken.
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Put the chicken on a plate and wrap up with plastic wrap. Refrigerate for 4 to 24 hours. (Longer is better).
Cooking the Chicken
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Put the prong on the rotisserie spit and tighten it down. Then push the chicken onto it.
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Put the chicken on the rotisserie bar.
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Set the timer for 1½ hours. The cooking time is approximately 25 minutes per pound/450g.
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Be sure that it is completely cooked. If you have a meat thermometer, use it to check; it is ready when its internal temperature has reached 160ºF/71ºC and there is no more pink.
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Serve and enjoy your healthy (er) chicken dinner.
Ingredients
- Roasting chicken (about 4 pounds/1.8kg or so)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon sugar
- 2 teaspoons paprika
- Olive oil
Tips
- If you have your own preferred seasonings for making your chicken, use them. These are just suggestions.
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