Rotisserie Chicken Preparation: Sunbeam Carousel Rotisserie

Join me for video's about urban gardening in downtown Cheyenne Wyoming in gardens that surround an old Victorian mansion built in 1883. We're having a freaky early snow storm that hasn't panned out to dump the 5 - 10 inches of snow promised by the weather reports. We have about 2 inches with a layer of ice, bad enough, and temps going into the teens now. So, we stayed inside and I made a nice supper of rotisserie chicken, mashed potatoes, baked carrots, & apple crisp.



Sunbeam Carousel Rotisserie that I found at a Goodwill for $6. 1 reduced price Perdue roasting chicken at 4.84 lbs. Seasonings.


Remove the giblets and rinse the chicken, place into a container slightly larger than the size of the chicken. I use a saved tin that came from a prior rotisserie chicken purchased from a store.


Rub the chicken all over inside and out with vegetable or olive oil, making sure to lift the skin at the stomach cavity and do the same on the breast meat. Slide 2 pats of whole butter underneath the skin on both sides of the breast.



Dust the chicken all over with salt, pepper, herbs de provence, onion powder, garlic powder, thyme, rosemary, and paprika. Slide a half stick of butter into the cavity and do not forget that everything you put on the outside of the chicken, also put internally and underneath the skin on the breast.


Pierce the rotisserie tine through the flesh near the breast of the chicken and then screw into cage, making sure to have the lifter on the base to space the chicken from the cage bottom. This prevents it from sticking and my preferred use for this tool. Place into the rotisserie, close the door, turn the dial to 120 and you'll soon have a house filled with the delicious smells of rotisserie chicken. Baste periodically every 30 minutes or so through the cooking process to keep the meat moist and tender.


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