This guide has been created to show how to put chicken on the rotisserie easily and with confidence. My first time threading a chicken onto a spit did not finish with a golden brown and juicy rotisserie chicken that I was proud to show my family. Instead, it looked like the bird was thrown from an airplane before landing on my table.
There is a definitive technique to loading a chicken onto a rotisserie spit and I will walk you through it step-by-step in this guide so even your first rotisserie chicken will turn out exactly how you envision. Let's dig into a simple method!
Table of Contents
Cooking Method
- On Rotisserie
Equipment Needed
- Trussed chicken (tied chicken): The chicken must have the wings and legs tied to be put on a rotisserie.
- Rotisserie spit: To rotisserie a chicken, a spit is necessary as it is the exact rotisserie equipment. This can be in a toaster oven, a regular oven, a specialty rotisserie oven, for over a grill or charcoal, a firebox or even over an open fire. The spit consists of a long roasting bar, at least two meat forks with clamps and a mechanism to rotate the spit over the heat source.
How To Put A Chicken on Rotisserie: Step-By-Step Guide
- Lay the roasting bar on the counter with the sharp end on the left and the blunt end on the right.
- Center the trussed chicken next to the roasting bar. This will act as our guide for where to place the first meat fork.
- Slide one of the meat forks over the blunt end of the roasting bar with the tines facing the sharp end. When the meat fork aligns with the tail of the chicken, clamp it to the roasting bar.
- Pick up the roasting bar and position the sharp end facing the cavity of the trussed chicken. Gently slide the bar into the cavity, with the exit point being the neck. The roasting bar should pierce the skin around the neck easily. The chicken is now threaded.
- Next, focus attention on the clamped meat fork. Try to get the tines of the meat fork into the main body of the chicken rather than the legs. This will secure the chicken to the rotisserie better than if the legs are skewered.
- Once the first meat fork has been placed, slide the second meat fork onto the roasting bar with the tines facing the chicken.
- Hold the roasting bar with the chicken resting on the cutting board or counter with your right hand. Press the meat fork firmly into the breast meat of the chicken with your left hand. While holding the position with your left hand, release your right and tighten the clamp on the meat fork.
- Pick up the chicken on the roasting bar and give it a gentle spin, imitating the rotation of the rotisserie. Everything should feel tightly clamped in place without any movement.
- If you feel movement, adjust the meat forks appropriately.
- Congratulations, you have just put chicken on the rotisserie!
- Now, it’s time to cook the perfect rotisserie chicken.
Step 1: Position the trussed chicken next to the roasting bar to align the first meat fork.
Step 2: Slide the first meat fork onto the blunt end of the roasting bar and clamp it when it aligns with the chicken’s tail.
Step 3: Insert the sharp end of the roasting bar into the cavity of the trussed chicken and through the neck.
Step 4: Ensure the tines of the first meat fork are securely in the main body of the chicken, not the legs.
Step 5: Slide the second meat fork onto the roasting bar with the tines facing the chicken.
Step 6: Press the second meat fork into the chicken’s breast meat and tighten the clamp to secure it.
Step 7: Apply oil to the chicken for even cooking.
Step 8: Gently spin the chicken on the roasting bar to ensure it is securely clamped without any movement.
Step 9: Season the chicken generously with rotisserie chicken seasoning, ensuring even coverage for maximum flavor.
Pro Tips
I have a couple of tips that will make your life amazing. Over the years, I have cooked hundreds of rotisserie chickens and seen most problems that can arise.
- Removing the giblets from the bird's cavity: Although the practice of providing the giblets (the heart, kidneys, etc.) in the cavity of the chicken is becoming less popular, it still exists. Before skewering the bird, check the cavity for a plastic bag containing these pieces. Remove the bag before skewering the chicken.
- Washing the chicken: This is an area of contention, but washing chicken does not remove bacteria or pathogens. It can, however, spread harmful bacteria in the food prep area. For rotisserie chicken, the skin absorbs the water and will result in a pale rather than golden brown rotisserie chicken. The skin will also feel a bit looser rather than crisp.
- Cutting the trussing: Some people do not realize that the chicken has been tied for cooking rather than packaging purposes. Tying the chicken (or trussing the chicken) with elastic, twine, or butcher's twine allows the bird to be cooked more evenly. On the rotisserie, it keeps the wings and legs in place. If the twine is cut, your chicken will have splayed wings and legs… not only does this look really strange, but the chances for sections of the chicken to be undercooked increase greatly. Keep the bird tied tight.
- Adding flavor: Before putting your chicken on the rotisserie, you can add a lot of flavor by placing citrus or aromatics into the cavity, like in my Lemon Roasted Chicken recipe. Anything going into the cavity should be done before the chicken is placed on the spit.
Rotisserie Chicken Resources
How To Choose the Right Rotisserie Chicken
Selecting the perfect chicken for rotisserie can elevate your meals and ensure you enjoy every bite. Here are some tips to help you choose the best one:
- Types of Chickens: Look for labels indicating free-range or organic chickens for higher quality and better flavor.
- Seasonings: Opt for chickens with seasoning blends or chicken rotisserie rub that match your taste preferences. Whether you like classic herb, lemon or black pepper, garlic powder, fresh thyme, or barbecue flavors, choose to season rotisserie chicken as per your liking.
- Chemical Additives: Check ingredient lists to avoid chickens with unnecessary chemical additives or preservatives.
- Antibiotics in Chicken: Prefer chickens labeled as antibiotic-free to ensure a more natural product.
- Quantity: Consider the size of the chicken you need based on your family size or meal plans. A larger bird can provide more leftovers for additional meals.
- Juiciness: Look for chickens with crispy skin and clear juices for the juiciest, most flavorful meat.
- Quality Check: If the rotisserie chicken isn’t up to your standards, consider ways to enhance its flavor, such as adding your own seasonings or using it in recipes that can mask any deficiencies.
How To Cut Rotisserie Chicken
Cutting an entire rotisserie chicken properly ensures you get the most meat with minimal waste. Follow my guide "How To Cut A Rotisserie Chicken" guide for an easy and efficient process!
How To Shred Rotisserie Chicken
Shredding rotisserie chicken is a quick and easy way to prepare it for a variety of recipes. Follow my guide on "How To Shred Rotisserie Chicken" for perfectly shredded chicken!
Conclusion
Putting a chicken on the rotisserie spit is quick and easy with the right equipment and a little guidance. In this guide, I’ve shown you the steps and given a number of tips so that you can do this in your own kitchen with skill and precision and prepare a flavorful rotisserie chicken.
Once you have threaded two or three chickens, it just becomes second nature. I don’t even think about it anymore… the chicken goes from the package onto the spit in under a minute. I am confident that you will be able to do the same and really get some use out of the rotisserie you have purchased!
Rotisserie Chicken Recipes To Try:
Here are my favorite leftover rotisserie chicken recipes that I always enjoy:
- Rotisserie Chicken Soup
- Rotisserie Chicken Recipe
- Rotisserie Chicken Salad
- Also, try adding the shredded chicken to any salad, tacos (I love my Cheese Shell Tacos), wraps or buns if you are not on a low-carb diet, casseroles, or pizza toppings!
FAQs
Yes, you can rotisserie more than one chicken at a time if you have the proper equipment. Ensure your oven or rotisserie can fit multiple chickens and that you have four meat forks. The technique involves positioning the chickens with their cavities facing away from each other and securing each with meat forks on the roasting bar. Electric rotisserie ovens are also available to cook multiple chickens simultaneously.
For rotisserie chicken, meat forks with two tines are easier to use than those with four tines. Four-tine forks are better suited for larger cuts of meat, while two-tine forks make rotisserie skewer chicken simpler and more efficient.
No. Without a spit, making any type of rotisserie chicken is not possible. The process of cooking while the chicken is rotating cannot be replicated without the appropriate equipment.
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