I think there will be information on how to use the different functions with the stove.
If anyone here happens to have one I'm sure they'll help you out.

Congrats on the new stove, it's just in time for the holidays.

Nancy

Although it doesn't answer your question, I made sticky chicken tonight for the first time in a long time and it was amazingly good.

3.56 pound chicken at 250 for 5 hours.
Hope you enjoy your new stove! Always fun!

I have a Capital Culinarian with the rotisserie. I find it takes about 55 to 70 minutes for a bird that size.

Put the bird on the spit. Put the broiling pan under the rotisserie. In the broiling pan put a couple of cups of water. (This is so any drippings don't get burned onto the oven or the broiling pan.) Set the stove on 'broil' and 'rotisserie' and leave it alone for about 50 minutes. Check the breast with an instant read thermometer. Pull out the chicken when you get a reading of 160 to 165. There will be a little carryover heat.

Here's a video of Trevor at Eurostoves demonstrating how to cook rotisserie chicken.

Bon Appetit! Love my stove. I can do real stir fry now.

Here is a link that might be useful: capital rotisserie

I forgot: set the stove on 'broil' AND 'convection'. The video makes it pretty clear.

Also, if you brine your chickens, go easy on the sugar in the brine. I cooked a roasting chicken on the rotisserie once, and the breast skin got scorched. (The formula for the brine had a fair amount of sugar.) Next time I do one I may omit the sugar from the brine, or cover the breast with foil for the first half of the cooking, or both.

When we were visiting France, many of the places with the rotisserie chickens roasted potatoes underneath in the drippings and there were yummy.

Does anyone know if you can season the outside of the chicken with spices or will the chicken skin burn because of the broil setting for the rotisserie.

I have a very different, electric oven, so I don't know if this completely applies, but I've just about given up the rotisserie. When I was a kid, my mother used the rotisserie quite often for meat as well as chickens, and I was happy to have one come with my new oven. OTOH, it makes a big mess! And while, yes, I have a very good self-clean cycle, it sucks a huge amount of electricity and I try to limit how often I use it. Here's the kicker, though. The convection on the oven is so good that I don't get any benefits from the rotisserie. Just putting chickens on a wire stand is sufficient for the fat to drip down, and the convection puts the heat all around the chicken, rather than turning the chicken so every side gets some time toward the heat. Plus, the rotisserie can only do two chickens at a time.

That said, you can use anything on the chicken that you'd use on a grill. That is, not so much burny sugar, at least until the last part of the time, but suntan lotion (i.e,. oil based dressing or sauce) and herbs should be fine. They may darken but shouldn't actually burn. A little sugar in the sauce will help the skin crisp up.

There are two schools of thought about chickens. To truss or not to truss. Some people like not tying up the floppy bits in order to expose the inner surfaces. If the joints get too tender, however, they can actually fall apart and tear off. They can also get hung up as they flop back and forth. One side also has more open time facing the heat than the other, and if the chickens are too close together they can even get tangled a little. The most secure way to truss is with string, but I find that the silicone "rubber bands" they sell for the purpose work pretty well, are easy, and go in the dishwasher. If there are exposed flames, trussing becomes more important so the flopping doesn't fling fat into the flames.

Have fun with your new toy! I hope you'll report back.

The beauty or a rotisserie is that foods turning on them are self basting. Watch one turning and see how the juices and drippings follow the meat around.
The main reason for trussing a chicken on a spit is to balance "the load". A chicken that is not tied compactly will become unbalanced and cause your spit motor to strain and even stall if the unbalance is too severe
I have a spit attachment that fits over a Weber kettle, makes the best boneless lag of lamb! But alas, since my husband died, I have nor used it.
To answer your original question, I would use the "rotisserie" function, unless your user's manual says to use another setting.
When's dinner? I'll bring a salad!

This is an old thread but I don't bother using twine to truss, I tuck the wings back, and then thread the legs through the fat like the first picture here,

In this picture I used twine, I said I don't bother any more, but you can

see the veggies.

I cook these about 1.5 hours for two chickens.

I season my chickens inside, outside And under the skin. I don't baste.

Beautiful picture of a yummy meal!

Interesting thermometer. I've seen them left in roasts while it's cooking. Do you use the same style when checking the temperature of all your meats? That way you can stick it in and close the door and see the temp outside of the oven?

Wow. I usually notice the date. Especially bleary this morning.

Linda, that makes sense about the self basting, but since I trim off all the accessible fat, I don't think that benefits me much. The chickens I buy don't need it and I truly can't find any significant difference between those that are done on stands in convection and those that are done on the rotisserie.

I'm sure you're right about the balance and spin. A lot of guys I know won't truss the chickens because they don't want the "blond" part when they're taken apart. I usually use the bands, though have done it Peasknees's way as well as with string. I'm not a fan of floppy. :) Thanks for the ammo for arguing against it!

@jasdip that thermometer is inside my oven. I only plug it in to check temp, then I take it out. I can't keep it in the toast when spinning, it gets tangled. I have two chickens in there now, but they are bigger 6 pounds each. I hope I can time it right.

@plllog I don't like the flop either lol. I don't use anything anymore, just the skin to tuck the legs in close.

Does it cook okay without tying when they leave the chicken as is? Or do the legs get dry? I've never tried it.

Thanks @lindac92 !

It cooks fine. You still have to tuck the wingtips to prevent burning, but since dark meat needs longer to cook and has more fat to begin with, the legs are fine. :)

As for the "blond bits" when you truss the legs tight....I know some rotissarie chickens are brushed with "stuff"....soy sauce, bead molasses and terayaki. Makes everything brown.
And you may trim off all accessable fat but there is still fat beneath the skin....makes for a nice crisp finish.

Old or new thread, I still need to know... What SPF suntan lotion DO you use for a chicken these days? :)

I have this roaster and love it!

It's the Norpro vertical roaster.

@cynic lol. I just use salt pepper spices. No butter, oil, bacon grease etc. But I do love all those things

Cynic, the stuff we use on cooking chickens is measured on the Scoville scale rather than SPF. :)

Linda, you're right about the crisp. I get that when I do the chicken on a stand, or even flattened on top of vegetables. The suntan lotion is good for that. But I think that's the point of the floppy--to get the blond bits not only tan, but crisp!