Dutch Oven "Supermarket Rotisserie" Roast Chicken
This one started out when I looked for a recipe on how cook a chicken that tastes like the deli rotisserie chicken we buy at the supermarket. Now, that's a very tasty chicken and I've eaten many of those, but sometimes it seems as though you're paying seven, eight or nine dollars for what amounts to a rotisserie Cornish hen. In fact, there are two major drawbacks to supermarket rotisserie chicken: First, the maximum size of this chicken seems to be three pounds. That's probably the largest size chicken that can fit onto a commercial rotisserie. Second, and even more important: these deli counter rotisserie chickens are almost always overcooked! This is why the chicken can easily be pulled apart, and the dark meat falls off the bone...which is good because I especially love the dark meat. However, the breast meat is almost always dried out. When I'm really hungry and I tear into a deli rotisserie chicken, I'll gobble down the dark meat and eat every scrap I can get...but I can't finish the white meat, because it's almost always dry and bland. You can dip the white meat in sauce or gravy, and that helps; but it's better to have a chicken with juicy white meat that doesn't flake apart.
And so here, we use a secret weapon to ensure this chicken is thoroughly cooked but not dried out: a cooking thermometer. By cooking the chicken so the breast meat reaches 155 to 160 degrees Fahrenheit, you'll have a chicken with tender and juicy white meat.
Pans needed: A cast iron dutch oven #8 size (4.5 quarts to 5 quarts) to roast the chicken. This recipe doesn't require a lid for the cast iron pot. Also, a large bowl or two gallon sized ziploc bag to brine the chicken. Finally, don't forget to use a probe thermometer or other cooking thermometer. This is important, to ensure the chicken is properly cooked and not dried out -- especially the breast meat.
Almost every supermarket these days has their chickens prepared in advance , and the chicken is usually injected with a brine solution, to keep it moist. We're doing the same thing by using a very simple brine of sugar and water, and all we need to do is brine the chicken overnight. In the manner of any supermarket, all we need for a brine is to mix 1/2 cup of kosher salt and 1/2 cup of sugar in a large container. Add 1 cup of boiling water, and stir it until the salt and sugar are dissolved. Add at least 1/2 gallon cold water or ice water to cool off the brine. Place the chicken into the brine, and add more water to cover the chicken. Cover the container, and place it into the refrigerator for 12 to 24 hours. (Brining for longer than 24 hours may make the chicken taste too salty.)
While the chicken is in the brine, prepare a spice rub by mixing together thyme, rosemary, garlic powder, onion powder, paprika, salt and pepper.
Before taking the chicken out of the brine, Remove the lid from the cast iron dutch oven. Place the pot into the oven, and preheat the oven to 375 degrees Fahrenheit. This will get the iron pot good and hot, and help to sear the chicken and cook the underside.
Remove the chicken from the brine, and discard the brine. We have no more need for the brine. Rinse off the chicken, and pat it dry with paper towels. The chicken doesn't have to be bone dry, but only dry enough so your hands aren't soaked when handling the chicken.
Add salt and pepper to the inner cavity of the chicken. Coat the top and bottom of the chicken with olive oil, including the wings and drumsticks. Rub the spice rub all over the chicken, top and bottom. Leave a little bit of the spice rub aside.
When the oven is at 375 degrees Fahrenheit, use heavy gloves or potholders and place the hot iron pot onto a rack or trivet. Place the chicken into the pot, breast side up. It will immediately sizzle as it hits the hot iron! Add the remaining rub to the top of the chicken.
Insert a probe thermometer into the breast.
Place the hot dutch oven into the oven, uncovered. Roast at 375 degrees until the breast temperature reaches 165 degrees Fahrenheit. For a four to five pound chicken, this usually takes about an hour and a half (90 minutes).
Remove the pot from the oven. Carefully remove the chicken and place it onto a tray or plate. Let the chicken rest for at least 5 minutes before serving.
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