X post to Appliances...Miele rotisserie at work !

15 years ago

I used the rotisserie to do 2 4# chickens for dinner tonight. Presalted with 2 tsp per chicken for 3 days. Started at 425 for 1 hr and finished at 500 to brown. Put a cup of water in the drip pan and the spatter was GREATLY reduced. Cooked too long...were 180 degrees at breast....BUT the presalt and the water in the pan made them very very moist . The water in the pan I think slows the browning but it is worth it since the clean up of the oven is a breeze. Very tasty. Pics below :

Hope you are having a wonderful day !! caroline

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Comments (10)

plllog
15 years ago
Pretty birds ;)
busybme
15 years ago
Which Miele oven to you have, trailirunner? Your chickens look delish!

Sandy
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Been thinking about this... here are the steps that might have any affect on the outcome. The chickens came in 50lb boxes, there was come juice, but not much and then only thing I can think of is that they might have gone through a brining before packing. The boxes were clearly marked 'rotisserie chicken' The chickens were threaded onto the big skewers 4 per skewer and we did at least 36 at a time and were hung at least 24 hrs ahead of time. Then wheeled into the big walk-in cooler, where a circulation fan was running all the time. Thought I'd mention this because I was thinking about AnnT's method of salting poultry and then putting it in the fridge.....there is something about drying out that skin that works. It is crisper and almost thicker, if that makes sense. Nancy
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User
Original Author
15 years ago
thank you plllog !

Thank you Sandy! they were very tasty. I have the 30" double Mieles with the perfect clean. No problems at all since install 2 years ago. This is the 3rd Christmas cooking in them. There have been several threads on these ovens in Appliances. Mine were the showroom floor model and they took off $1500 from the price. I was very lucky as they sat in the warehouse then at the store for a year waiting till our kitchen was done !! So they are older in years as to manufacture but newer in use...if that makes sense. c
datura-07
15 years ago
They are making me hungry. They look sooooooooo good.
chinchette
15 years ago
Two questions: how do you like that pink "string" thing? DH bought me one for Christmas and I didn't see why its better than string.

Could you tell me more about the salt? How do you do it?
shakleemom
15 years ago
Wow... looks so delicious!
User
Original Author
15 years ago
Chinchette...pink things are a bust....really. They were basically a waste. I prefer string. But I have 5 left so I keep trying :)

THANK YOU datura and shaklee... chinchette the salt thing is originally from CA. You figure 1 Tbsp per 5 # of poultry. I use kosher salt which is less salty as the grains are bigger. Any way you do not need to over salt. Sprinkle 1 tsp on the outside of the chicken and 1 tsp on the inside. That is enough for a 4# bird. Seal up in a plastic bag...after 2 days uncover and leave open to air in fridge for 24 hrs. On the next day you take it out to bring to room temp and then roast...takes about 1 hr to bring to room temp. You can presalt for only 1 day or even a few hours. You will not believe how much juicier the meat is. I use it for thighs and also breasts .Even for an hour or 2 in the fridge covered by a paper towel. They are very much more juicy and tender. Alcie Waters started this trend...want to give credit where it is due. She is AMAZING. c
chinchette
15 years ago
Great! I'll try on the next bird. Can I just put it in my Le Cruseut? Or does the plastic have to be tighter around the chicken? I try and avoid plastic...
User
Original Author
15 years ago
Sure a big bowl or anything covered will work . If you only have a couple hours I just skip the covered part and lightly salt and put a paper towel over it in the fridge till ready to cook. It is an amazing molecular transfer of fluids....DH is a Chemist....:) I just know the meat tastes way more better ! c
chinchette
15 years ago
Alright- I have my two chickens salted. I'm going to rotiss them tomorrow. Mine are about 3.75lb for one and about 4lb for the other. Not sure how long I'll rotiss them. I'll do what you did and start at 400. What do you think, based on the 4 pounders you did?

I hate under/over cooking, and its so hard top get a good reading with the rotiss all set up.

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X post to Appliances...Miele rotisserie at work !

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