MacKenzie Posted February 4, 2016 Report Posted February 4, 2016 Inspired by Rak's cook I got busy and put this chicken on the rotisserie today and put the double bottomed pan in. First time for me to use the double bottomed pan. Having picked up a tip from mk1 put some potatoes in the pan, also added some carrots and an onion. Put them all in at the start of the cook, next time I'll let the chicken go for 30 mins or so then add the veggies and I won't split the carrots. Chicken is locked in and ready to go for a spin. Veggies are ready to add. On the KK and ready to rotate. KK was running around 350-370F for 2 hours and the chicken was done and some of the veggies overdone. On the platter- Plated. The chicken was very moist.
Rak Posted February 4, 2016 Report Posted February 4, 2016 Oh wow MacKenzie!! That looks incredible!! I want to try again with the veggies and double bottom pan...I'll take your advice and only cook them for half the cook.
ckreef Posted February 4, 2016 Report Posted February 4, 2016 Looks yummy. I have a rotisserie chicken about to go on as I type this. Charles - Prometheus 16.5", Cassiopeia 19" TT
tony b Posted February 4, 2016 Report Posted February 4, 2016 Nice looking cluck, MacKenzie. Won't it be a pain to add (or remove) the veggies with the roti installed?
MacKenzie Posted February 4, 2016 Author Report Posted February 4, 2016 Thanks, everyone. It was goooood. Rak, I oiled the veggies and the bottom of the pan. I think I'd add the veggies about 1/2 hour into the cook but that would depend upon how big the chicken was. Tony, I just stopped the spin and stirred the veggies around. It wasn't much of a problem and it wouldn't be a problem to add veggies but it would be a problem trying to take them out.
Rak Posted February 5, 2016 Report Posted February 5, 2016 Ok thanks MacKenzie. I was thinking to put the veggies in for the first 45 mins or so, to let them cook. Then I was thinking of removing everything and letting the chicken cook directly over the flames to crisp up the skin. Looking at your pictures, you certainly didnt have any issues getting that skin nice and crispy cooking indirect! Thanks MacKenzie!
tinyfish Posted February 5, 2016 Report Posted February 5, 2016 Another nice cook. I might be time to spin a chicken for me.
MacKenzie Posted February 5, 2016 Author Report Posted February 5, 2016 Put the bones, carrots, onion, celery, salt and pepper into a stock pot and then into 185F oven yesterday afternoon, took it off this morning about 11:00, just strained it through a wire mess strainer to keep the veggies, etc. out. It gave me 7 jars of chicken stock.This is exactly how it came out, I'm surprised how clear it is and how good it tastes. Looks like the makings of a nice chicken noodle soup. This was one of those naturally raised chickens without antibiotics, etc. so I wanted to make the most of it.
MacKenzie Posted February 5, 2016 Author Report Posted February 5, 2016 Thanks, Tony it is the best I've ever done. Now I had better get at making those noodles.
Rak Posted February 5, 2016 Report Posted February 5, 2016 That broth is crystal clear!! I'm not sure it will work in the soup though...perhaps you should send me some, just so that I can taste it for you. I'm a good friend like that.
MacKenzie Posted February 5, 2016 Author Report Posted February 5, 2016 Rak, you are my ketchup loving friend and this dinner is for you. The gravy is from the bottom of the double bottomed pan. Just managed to scrap up enough to make enough gravy for 3-4 hot chicken sandwiches. I'll ship half of those jars of stock to you.
Rak Posted February 5, 2016 Report Posted February 5, 2016 Lol thank you MacKenzie! I'm hungry and waiting! lol.
tony b Posted February 5, 2016 Report Posted February 5, 2016 Hey, over here! What about a jar for me, your Sriracha loving buddy, MacKenzie?? 1
MacKenzie Posted February 5, 2016 Author Report Posted February 5, 2016 How could I forget that, 2 jars on the way. It takes $3 Canadian to buy $ 2 US so I figure your 2 jars will be equal to 3 jars for Rak. 1
MacKenzie Posted February 5, 2016 Author Report Posted February 5, 2016 Finished the pasta for the chicken soup. Rotisserie Chicken Soup. and a side of crackers and KK smoked cheese. Any suggestions about what to make with the rest of the noodles and chicken? I am open for suggestions. 1
ckreef Posted February 6, 2016 Report Posted February 6, 2016 That looks spectacular. Are those homemade crackers? (probably a stupid question) The cheese and crackers look really good too. At this point if I put chicken in anything (even if it's cooked indoors) I always take the time to grill the chicken. Grilled or rotisserie chicken just adds a nice flavor to even the most mundane chicken dishes. (not saying your soup was mundane) Charles - Prometheus 16.5", Cassiopeia 19" TT
