CarolCooks2 in my kitchen…Love Rotisserie chicken but don’t have a Rotisserie? Not a problem!

Welcome to my kitchen…It’s time for another Chicken Recipe …When is Rotisserie chicken not Rotisserie chicken?

If you are like me having listened to the podcast on Monday Musings and decided that you would not be buying Rotisserie chicken again but love it…no worries I myself don’t have a Rotisserie on my oven but I can make chicken which is just as tender and has as near as dammit the same taste…I just know where my chook comes from…

Beer Butt Chicken…

All you need is a chook, a can of beer(of )your choice, some sauce or dry spices maybe some bacon…Some veggies for the bottom of the pan so they can cook in the lovely juices while the chook is cooking…or you can drape some bacon over the shoulders of the chicken the choice is yours…

It is a lovely way to cook a chook…the meat stays moist and is so tender the kids loved it and demolished it like there was no tomorrow…

Let’s Cook!

  • A medium-sized chicken
  • A large can of beer..we used Heineken.
  • I tbsp of chilli powder
  • 1 tbsp of garlic granules or powder( not salt) unless you want to.
  • 1/2 tsp Cayenne Pepper
  • I tbsp of sugar
  • I tbsp of salt
  • 1 tbsp smoked paprika powder.

Rub all this over the chicken it gets messy guys.

Open your preferred can of beer….drink half

Then sit your chicken on the beer can and take a picture…lol

We all concurred and agreed that drinking half of the can of beer  was for safety reasons…it gave room in the can for the steam to rise, cook the chicken and keep it moist from the inside and also prevented a nasty explosion…mmmm

The chook is now ready to cook...Put it in a preheated oven at 200 degrees and cook..timing depends on the size of your chook … ours took I hour 25 minutes.

Of course, cooking a chicken like this means the heat can circulate all the way round which means the whole chicken is perfectly golden…Who needs a “Rotisserie”…not this way you don’t and the Heineken makes a lovely gravy…

5 minutes before the end of cooking take 100ml of your favourite spicy sauce and heat with 50gm butter until butter has melted pour over the chook and cook for a further 5-10 minutes.

For our next chicken, we have a lovely Habanero and mango sauce made by my son…I will let you have the recipe very soon…it has a little kick to it and then the mango kicks in…it is delicious.

Of course, you can make it as spicy or not as you like we always vary our spices and rubs depending on what we feel like and now the kids eat spicier food we can up the spice bit cooking the chook this way keeps the flesh lovely and moist it just falls off the bone…which can then go in your stockpot and is the base for a lovely soup…

Not only that but store-bought Rotisserie Chicken is heavy on sodium and it’s packed full of saturated fats…plus they are almost definitely factory farmed and not happy chooks…Sustainably raised chicken is lovely white meat which is healthy for us…contains no hormones or antibiotics.

That’s all for today…Thank you for joining me I look forward to your comments…see you tomorrow for my A-Z of World Cuisine…xx




25 thoughts on “CarolCooks2 in my kitchen…Love Rotisserie chicken but don’t have a Rotisserie? Not a problem!

  1. Pingback: CarolCooks2 weekly roundup… 20th February-26th February 2022-Monday Musings, Health, A-Z World Cuisine, Australia, Porcini Mushrooms and Saturday Snippets. | Retired? No one told me!

  2. petespringerauthor

    I mean, who couldn’t love this post? Taking a picture of your chicken on top of a beer can is one of the critical steps in any good chicken recipe.😊

    Liked by 1 person

  3. Pingback: CarolCooks2 in my kitchen…Love Rotisserie chicken but don’t have a Rotisserie? Not a problem! – MobsterTiger

Comments are closed.