Even cooking and browning are hallmarks of rotisserie chicken, but the coating makes this one special.

Ingredients1 whole chicken, around 4 lb (1.8 kg)

4 Tbsp white vinegar

3 Tbsp white wine

3 Tbsp vegetable oil

2½ Tbsp granulated garlic

2 Tbsp paprika

1½ Tbsp cumin

2 tsp black pepper

1 tsp salt

ProgramPreheat 350° F (176° C)

Cook Step 1: 300° F (150° C), 50% radiant heat, 1 hr 20 min

Cook Step 2: 300° F (150° C), 90% radiant heat, 15 min

Hold Step: 175° F (80° C), 0% radiant heat, 2 hr

Method 1. Combine vinegar, wine, oil, garlic, cumin, paprika, black pepper,salt. Mix

well to form a paste. Coat chicken completely. Rub mixture into every surface, and under skin where possible.

2. Wrap chicken and place in refrigerator for at least 2 but no more than 24 hours. The longer it rests with the spice mixture, the more flavor it will have.

3. Start program. Load chicken in rotisserie after preheat step.

4. Internal temperature should be 165° F (75° C) at end of program. Measure with probe in thickest part of thigh13

Yield per full load

Seasoned, savory and delicious!

ROTISSERIE CHICKEN

hennypenny.com

Chef Ben’s Rotisserie favorites:

PREPARE IN

SCR 6 or SCR 8 rotisserie

MODEL SPITS WHOLE BIRDS

SCR 6 6 18 – 24

SCR 8 8 32– 40

Always check your radiant heat setting! We utilize both Therma-Vec and radiant heat in the Henny Penny rotisserie. Radiant is responsible for how quickly you brown your product.

Chef’s Hint