TODAY IS NATIONAL ROTISSERIE CHICKEN DAY!

Every day provides us with opportunities to celebrate. Today I invite you to celebrate Rotisserie Chicken.

Chicken and pan roasted potatoes and vegetables.

CHICKEN WITH A SPIN
Chicken with a spin,
brown and crispy skin.

Plump and moist,
it must be rejoiced!

The chicken must be prepped,
to achieve this effect.

A dry rub seasoning,
taste is my reasoning.

A day before,
to flavor it more.

On cooking day,
I put it on a tray.

Then I do stuff,
with more than enough,

With orange wedges and spice,
the flavor is nice.

Then chicken I truss,
to eliminate fuss,

After the grill is lit,
I secure it to the spit.

On the grill it goes,
to be cooked slow and low.

I watch it spin,
and begin to grin.

A temperature of 225,
Is for what I strive.

I manage the wood fire,
to achieve what I desire,

Chicken with a spin,
brown and crispy skin.

Plump and moist,
it will not disappoint.

When it is done,
off the spit it does come.

I let it rest,
so, it tastes the best.

With the first bite,
the smoky flavor is a delight!

Chicken with a spin,
brown and crispy skin.

Plump and moist,
it must be rejoiced!

I smoke my Rotisserie Chicken. I generally use a mixture of wood, including oak, hickory, pecan and apple. I cook it slow and low, I shoot for a grill temperature of 225F. I use wet wood chips to help control the temperature.

The day before I cook the chickens I prep then with a dry rub. Here is my rub recipe:

1/4 cup of Kosher course salt.

Zest from a large orange (save the orange to quarter and stuff in the cavity with fresh spices- Rosemary, Sage, and Thyme.)

1 tsp brown sugar

1 tsp ground ginger

1 tsp grated garlic

1/2 tsp black pepper

1/4 tsp ground clover

Rotisserie Chicken on a Gas Grill.

Video source

You might enjoy reading my previous poems written for my TODAY IS series:

TODAY IS DONUT DAY!
TODAY IS NATIONAL SMILE DAY!
TODAY IS NATIONAL CREATIVITY DAY!
TODAY IS NATIONAL PAPERCLIP DAY!
TODAY IS MEMORIAL DAY!

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