When it comes to gauging the doneness of both the breast and the thigh meat, remember that slitting the meat open to check if the juices “run clear” is not an accurate way to ever check a chicken! Using a fast and accurate thermometer, however, most definitely is. The temperature differential you achieve before roasting will carry through some of the cook, so that the breasts end up cooler than the thighs in the finished bird, as well-an ingenious little trick. The chicken has a bag of ice on the breasts for thermal purposesīy letting the chicken sit on the counter with a bag of ice on the breasts for a half-hour or so before you cook, you allow the thigh meat to come up to a warmer temperature while maintaining a colder breast temp. While that wide temperature difference may not always be achievable, there is a trick that we can use to get quite close: ice the breasts. White meat is best cooked to a pull temp of about 157☏ (69☌) so that it doesn’t dry out, but thigh and leg meat is better around 175☏ (79☌) or higher. Light breast meat is like a steak-tender, lean, and better if not overcooked-while dark thigh meat is more like a chuck roast or brisket, full of connective tissue that needs to be broken down, but juicy and tender once it’s properly done. Just like on a turkey, the light and dark meat of a chicken are best cooked to two separate temperatures. Is it as convenient as a store-bought bird? No way! But convenience isn’t why you love grilling and barbecue, is it? And this chicken is worth the (still rather small) effort. It’s a culinary delight of tremendous caliber. And oh, what skin! The constant self-basting of the rendering fat gives the bird a deep, russet gold and a crispness that plays so well against the rich fattiness. It’ll still be well seasoned, but it won’t have the bacon-y crunch that a home-spun chicken will. When you buy a rotisserie chicken at the store, unless you get it super fresh and get it home super fast, the skin is going to lose its crispness. The smell, which you get to fill your neighborhood with. Seasoning, for one, which you get to customize. The point is, you can get a chicken you trust.īut beyond that, there are other advantages to home-cooking a rotisserie chicken. You can get the highest quality chicken available, one that hasn’t been injected with a 5% solution of whatever they wanted-maybe even a heritage breed chicken from your local farmers’ market. So why make one at home? Well, control, for one thing. They’re relatively cheap and they’re ready to go when you need them. Store-bought rotisserie chickens are the very apex of convenience. Yes, the rotisserie is a specialized piece of equipment that not everyone has, and we acknowledge that fact, but if you have a rotisserie for your grill-or even a stand-alone rotisserie oven-we have the temperature tips you need to make a bird that far outshines than the ones at the store. Here, we’ll look at what it takes to make your own rotisserie chicken at home. They are used for chicken salad, chicken tacos, chicken enchiladas, chicken croquettes, and, yes, they are used as roast chicken. Delis and meat departments of even moderately-stocked supermarkets now sell them in little characteristic bags or plastic carriers, and they have woven themselves into the fabric of the American dinnertime. Is there anything a rotisserie chicken can’t do? It has become the Swiss-army knife of the home kitchen.
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