I cook up a lot of the side dishes around here, but when it comes to meat, my fiancé likes to take over. He’s obsessed with finding and creating new meat rubs and it takes the pressure off me to make a whole meal!
This past weekend, we rotisseried a chicken and it was lick-your-fingers tasty. The perfect blend of light and savory and ultra juicy too. He asked me to call it Chicken Danomyte (don’t ask). Enjoy…
Make sure your chicken is room temperature and dry before cooking and try and season it a few hours or even a day before.
I made the mistake of telling him once that the secret to Julia Child’s cooking is massive amounts of butter. The results are below.
I admit, the butter does make it tasty. Make sure the chicken is nice and secure and rotisserie for about one and a half hours for a 5-pound chicken. You’ll get a golden-crisp crust and juicy-on-the-inside chicken! It was so good, in fact, we forgot to take more photos.