DIY Rotisserie Chicken/Cornish Hen

Rostisserie
Rotisserie Chicken... Yummm

My personal Recipe for Rotisserie Chicken. I personally use Cornish Hen because they are smaller/easier to handle. I also dont want tons of leftovers.

Things you need:

  • 2 Cornish Hens
  • Butter (doesnt matter what kind really) and a ceramic/porcelain bowl
  • Rosemary
  • Garlic or Garlic Salt
  • Rotisserie
  • Basting Brush
  • some sort of string that you can tie the legs and wings together (otherwise they flop all over)

I love my grill, and if you want a top of the line grill without going overboard, get an American Outdoor Grill (AOG). They are made by the same company who makes FIRE MAGIC, which is in the high end grill range. I will dedicate a review specifically when I get to it.

First you want to fire up the grill to heat it up. One thing I noticed is when grilling in the dead of winter with snow, things take FOREVER to cook. Didnt think it would matter since I would have the grill cover down, but… yep it matters. Eitherway, it is nice if you have a back burner for the rotisserie, but if you dont have one and just have a regular burner, that should be fine, as long as you get the  temperature up to around 350-400 degF.

You will need to make the basting/marinade. I just use about half a stick of butter, place it in the bowl, place the rosemary and garlic salt in. Set the bowl in the grill as well (off to the side not on a direct flame). This melts the butter nicely.

Now wash up the hens nicely/thaw them out. Stick them on the rotisserie spit and tie the legs and wings together so they do not flop around as discussed earlier. Once the grill is up to heat, mount the spit on the rotisserie motor and let it roll. Take the butter/rosemary/garlic salt mix and start basting the hen every 5-10 min. This thing will smell amazing, and be so tender when it is done.

So how long should you cook this for? Well in the dead of winter, I’ve noted cooking times as long as 1-2 hrs. Not sure if it really should take that long, but it was definitely cooked and was not dried out at all. During the spring/summer it seems 40 min is sufficient. I obviously would always make sure the meat is cooked through before eating.

Once all and done, eat up and share with friends:)

 

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.