DIY ROTISSERIE CHICKEN

First off, holy cow did we have the rain here in AZ. I think I'm right by saying we got 90% of our annual rainfall in 8 hrs. Consequently, we had lots of folks with flooding and leaking roofs.  We had a little roof leak, but compared to some with 3-4 feet of water in their homes, I have nothing to complain about.  We are grateful for the rain - just wish it had been spread out over a few more months!!

This is my favorite go-to chicken these days.  I have bought a lot of rotisserie chickens in my life, but I always feel guilty because I feel like I waste so much of it.  Except for the breast, drumstick and thigh meat, most of it goes in the trash.  Doing these breasts and thighs yields more meat and less waste - IMY (I feel so smart - I just learned that means "in my opinion")!! The best part is you can do all dark meat or all white meat, or a mixture of both.  Make sure you buy bone-in, skin-on.  The skin and bones give much flavor and keep the meet moist and tender. Make as much or as little as you like and freeze what you don't use.

DIY ROTISSERIE CHICKEN
(not really rotisserie)

3-4 bone-in skin-on chicken breasts or thighs, or mix
1 cube room temperature butter (not margarine)
chopped fresh rosemary (about 2 T)
coarse kosher salt
coarse black pepper


Heat oven to 450 and line a cookie sheet with aluminum foil. Do not omit this step - you will thank me later! Much easier clean-up.  Generously spray the foil with cooking spray

Thoroughly wash and dry chicken breasts and/or thighs.  Pat as dry as you can with paper towels.

In a small bowl mix butter and rosemary well.  Loosen the skin from the chicken pieces and smear a generous amount of butter under the skin of the chicken. I do this with my hands.  Turn pieces over and smear butter on the bottom of the pieces also.  You want all the chicken to be coated in butter.  Generously season the tops and the bottoms of the buttered chicken with the salt and pepper.  Place the pieces on the cookie sheet and bake in the 450 oven for approx. 30 min.  Cooking at this high temperature will roast the chicken and seal in the moisture.  Remove, cool and slice or shred.  You can leave the crispy skin on, or remove it.