I’ve been wanting to cook a whole chicken lately, I’m not sure exactly why but I am guessing it’s because of the cold winter weather and craving hearty food. I asked a few friends for recommendations on how to cook a whole chicken with a minimum of fuss and Carolyn recommended this recipe for Make Your Own Rotisserie Chicken.
This recipe uses a spice rub, which was pretty easy to make. We thought we had garlic powder on hand but I think we may have left it at Susan’s when we moved out, so we threw in some Italian Seasoning instead. Totally not the same thing, but we thought it would go okay flavor-wise.
K stepped up to do the dirty work, knowing that I was not going to be a fan of touching the raw chicken. He dutifully placed the spice rub all over the chicken.
He did not, however, actually do that – he only pretended to give himself salmonella.
We ended up cooking it for a little over five hours on low, and the temperature was well over 180 throughout, so we called that good enough.
It turned out to be quite tasty, though I think that adding actual garlic, probably along with some lemon and maybe some oregano would make the flavors more intense.