Thinking about rotisserie chicken on a beautiful fall day…
I have a chicken from Brunty Farms, and I’m itching to spin it on the rotisserie – it’s a gorgeous out there. How should I cook it? Let’s ask the kids.
Kids, in unison: Chinese stir fry!
Um…no, I don’t feel like breaking the whole chicken down, skinning it, and cutting it into strips. I’m sticking with the rotisserie. Let’s see what I can do.
Soy sauce marinade? Sure, I can do that.
What about a sweet glaze? I’ll go with my secret weapon – hoisin sauce. Wait, darn it, I’m out of hoisin sauce. I need to make a trip to the Asian market. But, I do have a couple extra bottles of oyster sauce in the pantry. Hmm….
Recipe: Rotisserie Chicken with Chinese Oyster Sauce GlazePrint
- I used my usual timings in the recipe – 4 pound chicken on high for 1 hour. But I actually cooked a three pound chicken, and it was done in 45 minutes – 163°F in the breast. I had to overcook it a little to glaze it twice.
- Of course, you could turn this into hoisin glazed chicken, my original planned recipe. Replace the oyster sauce with hoisin sauce.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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