How To Make Chicken That Tastes Just Like Swiss Chalet Rotisserie Chicken At Home? I Don’t Have A Rotisserie.?
I work at Swiss chalet. All we do is take the chicken, put a spoonful of salt inside it. Bast the outside lightly with melted butter.
Then they go on spits and into the ovens until the internal temperature is 180° F and they are golden brown on the outside.
Barbeque’s usually have the option of using a spit. You can buy a set for using spits for $50 - $90 at Canadian Tire or Home Hardware. A little pricey, but it will more than likely be worth it. Especially since summer is coming and you may want to use it again.
Looking for a ski-in/out chalet or Mont Tremblant Condo with Hot tubs and Pools? Try the the luxury Panache Mont Tremblant or Tremblant resort condos like the convenient Equinox Mont Tremblant or featuring the Bondurant Mont Tremblant or ski-in/out at the Altitude Mont Tremblant
September 30th, 2009 at 12:37 pm
To satisfy our rotisserie chicken cravings, I threw a whole chicken in the crockpot last night covered in an awesome seasoning blend.
I also took off all of the chicken skin.
The result?
A moist, delicious rotisserie-want-to-be with virtually no fat.
The Ingredients
–1 whole chicken, skinned (4-5 pounds)
–2 tsp kosher salt (if you’d like it as salty as the ones in the store, add another 1 tsp.)
–1 tsp paprika
–1 tsp onion powder
–1/2 tsp dried thyme
–1 tsp Italian seasoning
–1/2 tsp cayenne pepper
–1/2 tsp black pepper
–pinch of chili pepper (probably not necessary)
–4 whole garlic cloves (optional)
–1 yellow onion, quartered (optional)
The Directions.
I used a 6 quart crockpot for a 5 pound bird. It fit nicely.
Skin the chicken and get rid of the neck and other stuff from the cavity. This takes a while, and is gross. Keep small children away so you don’t freak out about salmonella. I skin whole chickens because I hate the idea of the chicken fat simmering all day in the crock—it also looks disgusting when the chicken is cooked because it’s all slimy and icky.
I get it that I’m weird. If chicken skin makes you happy, then by all means, ignore me.
In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot.
If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.
Do not add water.
Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.
The Verdict.
Very tasty. I used 2tsp of kosher salt, and the meat was no where near as salty as a store-bought rotisserie chicken. I was surprised at how not-spicy the meat was (even the part coated in the mix) although I added a bunch of pepper. We were pleased with the flavor, and the kids ate their portions without saying anything—which is always good.
The four of us ate almost all of the chicken for dinner last night. There’s a bit leftover for today’s lunches.
September 30th, 2009 at 1:13 pm
You can buy a stand to elevate the chicken to keep it out of the fat in the roast pan, in place of that like with the beer can type, you can use an empty soft drink/veg can with water in it, just insert in the cavity and roast it in an open roasting pan, as for the seasoning, I got to SWC on occasion as it is low fat, and they do not use a special seasoning on the out side and you can buy packages of there sauce mix in the grocery stores. I muck prefer St Hubert from Quebec, but there closed all there toronto outlets 10 years ago.