Cooking a rotisserie chicken on a Ronco isn't quite as simple as the slogan in Ronco's famous television advertisements, telling users to "set it and forget it!" In fact, Ronco's own website (Ronco.com) warns cooks not to take this advice literally. Cooking a chicken on a rotisserie is fairly easy. This method is ideal for a whole chicken; the rotation ensures that the chicken cooks evenly, resulting in a crisp-skinned, juicy bird.

Prep the Chicken

Wash the chicken inside and out under warm running water. Ronco recommends using warm water so the chicken isn't cold when it's placed in the rotisserie. Remove the giblets from the chicken's cavity and trim off any excess fat. Dry the chicken, inside and out, with paper towels.

Prepare the Seasoning

Prepare your favorite dry rub or herb paste. Ronco recommends combining the zest of two lemons; five cloves of garlic, minced; 1 tbsp. dried thyme, finely crumbled; 2 tsp. dried rosemary, finely crumbled; and 2 tsp. dried sage leaves, finely crumbled. Pound these ingredients together with a mortar and pestle to create a paste. This will create enough seasoning for a 3 1/2- to 4-pound chicken.

Season the Chicken

Season chicken cavity with salt and pepper. Using a chopstick or your fingers, gently separate the skin from the meat, beginning at the breast, working your way down around the legs and thighs. Massage the herb rub into the meat, underneath the skin, and on the outside of the skin.

Truss the Chicken

Truss the chicken, by tightly securing the wings and legs against the body. Ronco recommends using one or two of the elastic roasting ties that come with the rotisserie. As an alternative, Ronco suggests using butcher's twine or even dental floss.

Place the Chicken on the Spit Rods

Place the chicken on the spit rods, firmly pushing the rods through the meatiest section of the breast first. Make sure to keep your hands away from the spit rods' sharp tips. The rods should exit the opposite side of the chicken at approximately the same level as they went in. Adjust the chicken so it's centered on the spit rods.

Place the Chicken in the Oven

Attach the gear wheel to the end of the spit rods and place the chicken in the "rest" area just inside the rotisserie. Slide the chicken back into the rotisserie roasting position. Pull the door up to close.

Cook the Chicken

Turn the three-position switch to "normal rotation" and set the timer for 15 minutes per pound of chicken. When the chicken has finished cooking, gently slide the door under the rotisserie. Allow the chicken to cool slightly by setting the three-position switch to "heat rotation" for three to five minutes.

Remove the Chicken from the Oven

Wearing a pair of insulated barbecue gloves, lift the chicken, still attached to the spit rod, out of the rotisserie. Place the chicken over a bowl to catch any drippings. Remove the end gear wheel from the spit rods. Slide the chicken off the spit rods and serve.

Source:

Ronco.com

More Information:

WSJ.com: As Seen on TV

Better Homes and Gardens magazine: Rubs: Info & Tips