The Art of Making a Rotisserie-Style Chicken at Home with ButcherBox

As we explore the world of cooking, there are certain dishes that evoke a sense of nostalgia and comfort. For me, one such dish is the classic rotisserie-style chicken. It's a staple in many cuisines, particularly in European countries, where it's often served on special occasions like holidays and gatherings. However, replicating this dish at home can be a daunting task, especially for those who are new to cooking.

This is where ButcherBox comes into play. This high-quality meat delivery service provides customers with access to 100% grass-fed beef, free-range organic chicken, and more sourced from farmers and fishermen dedicated to doing the right thing. As I embarked on this journey to make my best approximation of a rotisserie-style chicken at home, I was excited to see how ButcherBox would help me achieve this culinary goal.

The first step in making this dish was to choose the perfect cut of meat. I opted for a whole chicken, which can be found in most supermarkets or butcher shops. Once my chicken arrived, I defrosted it and allowed it to sit in the refrigerator for one to two nights or in an ice water bath for four to five hours. This step is crucial, as it helps to dry out the skin, resulting in a crispy exterior.

Now, let's talk about the dry brining process. This involves lightly seasoning the chicken all over with kosher salt and freshly ground black pepper, and leaving it on a wire rack uncovered in the fridge overnight. The dry brine deeply flavors the chicken and helps to enhance its natural flavor profile. Additionally, I wanted to achieve a crispy skin, so I applied a small rubdown of light olive oil to the fat, allowing it to render out and give me a head start on achieving that perfect crispiness.

As we move forward with this recipe, you'll notice that I'm using a beer can as a makeshift roasting vessel. This unconventional method may raise some eyebrows, but trust me when I say that the beauty of beer can chicken lies not in the beer itself but in the can, which props up the poultry at an advantageous angle. To prepare for this step, I left about four ounces of beer in the pint-sized beer can and supplemented it with a couple of cloves of crushed garlic and a bay leaf. These aromatics will hopefully steam some flavor into the chicken from within.

Now that we've got our setup ready, let's talk about the importance of using the right cookware for this recipe. For me, the 12-inch cast iron pan is an essential tool in this process. Its thickness and heat retention capabilities make it perfect for cooking a whole chicken, allowing it to get a head start on cooking in the lower center sector of the oven while we prep our optional vegetables.

Speaking of which, I wanted to recreate the classic rotisserie chickens that I got in Paris – golden brown, juicy, and served with potatoes roasted in its dripping fat. However, why stop at potatoes when we can include all manner of root vegetables? In addition to halved miniature yukons, peeled shallots, and a handful of crushed and peeled garlic cloves, I tossed all these vegetables with a conservative drizzle of light olive oil and a liberal sprinkling of kosher salt.

As the chicken reaches the 20-minute mark, we're going to remove it from the oven and pour those vegetables into the nicely preheated cast iron pan. This step allows us to achieve that perfect caramelized flavor in our vegetables while cooking the chicken to perfection. And let's not forget about the jus – a rich, velvety sauce made with butter, whisked until melted, emulsified, and velvety.

The final step is to carve up our masterpiece as desired and serve it with pride. The ultimate one pan meal is complete, with jeweled vegetables caramelized in chicken fat topped with my closest approximation to a rotisserie bird at home, served with a steaming jus. And the best part? This dish can be made even easier by today's sponsor, ButcherBox.

With ButcherBox, you can stock your freezer with high-quality meat and seafood, making cooking and meal planning easier than ever. You choose your box type and frequency, and they'll ship your order for free in an eco-friendly box. For a limited time, new members receive one 30-ounce bone-in Tomahawk steakin their first box, absolutely free.

In conclusion, making a rotisserie-style chicken at home is easier than you think, especially with the help of ButcherBox. By following this recipe and utilizing the right tools and ingredients, you'll be on your way to creating a dish that's sure to impress your friends and family. So go ahead, give it a try, and experience the magic of cooking with ButcherBox!

"WEBVTTKind: captionsLanguage: en- This episode is sponsored by ButcherBox.With ButcherBox, you canget high quality meatdelivered directly to your door.Choose from 100% grass fedbeef, free range organic chickenand more sourced from farmersand fishermen dedicatedto doing the right thing.Today I'm using ButcherBoxto make my best approximationof rotisserie style chicken at home.For a limited time, new membersreceive one 30 ounce bonein tomahawk's steak intheir first box, free.For more info,head to the link in the description.(upbeat music)All right, so once yourchicken is fully defrostedtalking one to two nightsin the refrigeratoror four to five hoursin an ice water bath.Now, we can optionallydry brine the chickenthat is lightly season itall over with kosher saltand freshly ground blackpepper, and leave iton a wire rack uncoveredin the fridge overnight.This both deeply flavors the chickenand helps to dry out the skin resultingin a pronouncedly crispierbird the next day.And with the oven preheatedto 400 degrees Fahrenheit,preferably with convection,I'm gonna give the chickena very small rubdownin light olive oil until thefat renders out of the skin.This is gonna give us aheadstart on crispness.Now, if you have a weak dispositionor if you are a miniature childI would ask you to leave theroom because this beer can'sabout to go where the sun don't shine.A mostly empty beer can because contraryto what you might thinkthe beauty of beer canchicken lies not in thebeer, but in the canwhich props the poultry upat an advantageous angle.I'm leaving about four ounces of beerin the pint size beer can,which I'm also gonna supplementwith a couple of cloves ofcrushed garlic and a bay leafwhich can hopefully steam a little bitof flavor into the chicken from within.Speaking of within, that'swhere this beer can's headed.Press down thoroughlyto make sure the can islodged way up in there.And my cookwareof choice for this application is actuallygonna be a 12 inch cast ironpan, and you'll see why.And with that, this entirecontraption is headedinto the oven where it'sgonna get a headstarton cooking in the lower center sectorof your oven while we prepour optional vegetables.Now my intention here wasto recreate the rotisseriechickens that I got inParis, golden brown, juicyand served with potatoesroasted in its dripping fat.But why stop at potatoes whenwe can include all mannerof root vegetables?So in addition to some halvedminiature yukons, some peeledthen depending on theirsize, halved shallotsand handful of crushedand peeled garlic cloves.And then at the very last minuteI remembered about mushrooms,maitake, or hen of the woodsmushrooms are kind ofhaving a moment right nowand with good reason, they fry or roastup nice and crisp with a goodmeaty texture and flavor.So, I'm tossing all these vegetableswith a conservativedrizzle of light olive oiland a liberal sprinkling of kosher salt.And then once the chicken has reachedabout the 20 minute mark,we're gonna remove itfrom the oven and pourall those vegetablesinto the nicely preheated cast iron pan.Things might be a little crowded in therebut that's okay for now.This chicken's gonna needabout another hour to roast.And every 20 minuteswe're gonna take it outand give things a stir.If timing is on your side,hopefully the chickenand the vegetables will finishcooking at the same time.But if not, don't worry about it.Either element can rest whilethe other finishes cooking.In my case, the chicken, which worksout pretty nicely becausethe chicken should restfor about 20 minutes atroom temperature uncoveredwhich is gonna help itretain moisture once sliced.So, popping the poultry off it's perchgiving the vegetables a stirand all that chicken fatand then returning them to theirrightful place in the oven.Now from the chicken, I'mgonna remove the beer canwhich has served itspurpose as a pedestal.Unfortunately, you might noticethat my drumsticks did not getmuch color in the oven, so,I'm not above doing a little food stylingas I always say every morningto myself in the mirrorcrispy skin by any means necessary.Now, once the vegetables are done roastingyou can scoop them out and optionallybuild up pan sauce slash jusout of the fat in the pan.Simply add a tablespoon andflour to the fat over mediumheat, allow it to cook for one minutebefore adding a half cup of chicken stockand the remaining strained beerfrom the roasting can.Let that simmer over a mediumheat for three to five minutesuntil ever just so slightly thickened.Kill the heat and then mountwith two tablespoons of butter.Whisk constantly until melted,emulsified and velvety.Then all there is left to do is serveup the ultimate one pan meal.Jeweled vegetables, caramelizedin chicken fat toppedwith my closest approximationto a rotisserie bird at homeserved with a steaming jusif you did your extra credit.From there, you just gottacarve things up as desired.Maybe not right on top of the vegetables.There you go, Andy your wholetable's a carving board.Might as well act like it.Slice, sauce, and serve.And there you have it.An easy, elegant way toget a holiday ready mealon the table in less than two hours.Made even easier by today'ssponsor, ButcherBox.With ButcherBox, youcan stock your freezerwith high quality meat and seafood makingcooking and meal planning easier.You choose your box type and frequencyand they'll ship your order for freein an eco-friendly box.For a limited time,new members receive one 30 ouncebone-in Tomahawk steakin their first box, free.For more info, head tolink in the description.(light music)\n"