I am delighted to do a presentation for our local TV Fox affiliate KKFX, channel 11. June 2, 2016 is National Rotisserie Chicken Day. There are over 1200 designated "Days" in the United States. National Rotisserie Chicken Day is observed annually on June 2nd. National Rotisserie Day was submitted by Boston Market Restaurants in April 2015. The Registrar of National Day Calendar declared June 2nd as National Rotisserie Chicken Day in May 2015.
Rotisserie chicken is cooked whole on a rotisserie or spit that turns continuously over heat source roasts it slowly. This type of cooking sears the skin to seal in the flavor, resulting in a tender and juicy chicken. Rotisserie chicken is often injected with a blend of seasonings to give increase the flavor. The popularity of rotisserie chicken continues to grow as the health benefits of it become more widely known. Leftovers can be used in many ways, including salads, sandwiches and casseroles.
I have prepared the basic rotisserie chicken. I prefer to marinate my birds in an herb-flavored salt brine to infuse it with flavor and add moisture to the cooked chicken. Simply prepare the brine marinade and allow the chicken to marinate overnight in the refrigerator. I prepared a few sauces to enhance the chicken as well as sides and dishes made with leftovers. The genius of the rotisserie is that he birds are self basted with their natural juices. I place a little rosemary and garlic inside the cavity. Another great tip is to make a flavored butter like a garlic butter and slip it under the skin. Of course, you can always buy one of the supermarket rotisserie chicken and make an easy meal out of it.
My favorite side is the grilled guacamole salad. This would make a terrific sandwich with the rotisserie chicken. The Thai style soup was my wife's idea from a Joy of Cooking recipe. The main take away is that rotisserie chicken is a flexible, delicious way to enjoy that bird. My menu and recipes follow.