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Rotisserie Family Meal Recipe

Name: The Modern Rotisseries Rotisserie Family Meal Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 each whole chicken (about 4–5 lb / 1.8–2.3 kg); 1 cups coarse kosher salt; 1 cups brown sugar; 4 cups apple cider; 4 cups cold water; 1 cups apple slices (optional); 1 tbs whole black peppercorns; 2 each bay leaves; 4 each garlic cloves, smashed; 4 sprigs fresh thyme sprigs; 2 tbs olive oil (for rubbing); 1 tsp ground black pepper (to taste); 2 tbs unsalted butter; 2 tbs all-purpose flour; 1 cups chicken stock (preferably low sodium); 2 tbs pan drippings (reserved from roasted chicken); 1 tsp freshly ground black pepper (to taste); 0.5 tsp salt (to taste); 8 oz cranberry jam; 8 oz Tangy Carolina mustard; 8 oz mango habanero sauce; 8 oz smokey ketchup; 3 cups mashed potatoes (prepared); 3 cups roasted seasonal vegetables (prepared); 3 cups classic coleslaw (prepared); 2 tbs butter (for mashed potatoes, optional); 0.5 cups milk or cream (for mashed potatoes, optional); 2 tbs olive oil (for roasting vegetables); 1 tsp salt (for sides); 0.5 tsp pepper (for sides)

Inspired by The Modern Rotisserie

Time2h 30m

Serves4

Our Rotisserie Family Meal is a great way to feed the whole family and get a little bit of everything for everyone. Our Family Meal costs $52.95 and includes: 1 x Whole Apple Brined Rotisserie Chicken, 3 x Medium Side Dishes (Hot or Cold), 5 oz Container of Gravy, 8 oz container of one of the following: Cranberry Jam, Tangy Carolina Mustard, Mango Habanero Sauce, Smokey Ketchup.

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Ingredients

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Rotisserie Apple-Brined Whole Chicken

1 each whole chicken (about 4–5 lb / 1.8–2.3 kg)

1 cups coarse kosher salt

1 cups Brown sugar

4 cups apple cider

4 cups cold water

1 cups apple slices (optional)

1 tbs whole black peppercorns

2 each bay leaves

4 each garlic cloves, smashed

4 sprigs fresh thyme sprigs

2 tbs olive oil (for rubbing)

1 tsp ground black pepper (to taste)

Gravy (5 oz / approx. 150 ml)

2 tbs Unsalted butter

2 tbs 00 bread flour

1 cups chicken stock (preferably low sodium)

2 tbs pan drippings (reserved from roasted chicken)

1 tsp freshly ground black pepper (to taste)

1/2 tsp salt (to taste)

Choice Condiment (8 oz / ~225 g) - pick one

8 oz cranberry jam

8 oz Tangy Carolina mustard

8 oz mango habanero sauce

8 oz smokey ketchup

Three Medium Sides (choose any combination of hot or cold) - base recipes for three standard medium portions

3 cups mashed potatoes (prepared)

3 cups roasted seasonal vegetables (prepared)

3 cups classic coleslaw (prepared)

2 tbs butter (for mashed potatoes, optional)

1/2 cups milk or cream (for mashed potatoes, optional)

2 tbs olive oil (for roasting vegetables)

1 tsp salt (for sides)

1/2 tsp pepper (for sides)

Method

Rotisserie Apple-Brined Whole Chicken

Make the brine

In a large pot or container, combine 1 cup coarse kosher salt and 1 cup brown sugar with 4 cups apple cider and 4 cups cold water. Stir until salt and sugar dissolve. Add 1 cup apple slices, 1 tablespoon whole black peppercorns, 2 bay leaves, 4 smashed garlic cloves, and 4 sprigs of fresh thyme. Chill brine until cool.

Brine the chicken

Remove giblets from the whole chicken. Submerge the chicken fully in the cooled brine, breast side down if possible. Refrigerate for 8–12 hours (overnight recommended) to allow apple and seasoning flavors to penetrate.

Prep for rotisserie

After brining, remove the chicken and discard the brine. Rinse the chicken briefly under cold water and pat dry thoroughly with paper towels. Let the chicken air-dry in the refrigerator for 30–60 minutes if time allows (this helps skin crisp). Rub 2 tablespoons olive oil over the skin, and season lightly with 1 teaspoon ground black pepper (no additional salt is usually needed because of the brine). Tuck wing tips under and truss if desired for even cooking.

Rotisserie cooking

Preheat the rotisserie or oven rotisserie setting to medium-high (about 375–400°F / 190–200°C). Secure the chicken on the rotisserie spit per your machine's instructions. Roast for about 75–90 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C). If using a conventional oven, place on a rack in a roasting pan and roast at 400°F (200°C) for 60–80 minutes, turning once if necessary, until the same internal temperature is reached.

Rest and carve

Remove the chicken from the rotisserie or oven and tent loosely with foil. Let rest 10–15 minutes to allow juices to redistribute before carving into portions for the family meal.

Gravy (makes ~5 oz / 150 ml)

Make pan jus

While the chicken rests, pour off excess fat from the roasting pan, reserving about 2 tablespoons of pan drippings. Place pan over medium heat on the stove (or transfer drippings to a small saucepan). Add 2 tablespoons unsalted butter and melt with the drippings.

Thicken the gravy

Whisk in 2 tablespoons all-purpose flour to the melted butter and drippings to form a roux. Cook, stirring, for 1–2 minutes until the roux is golden and fragrant (do not brown too much).

Finish and season

Slowly whisk in 1 cup chicken stock, scraping up browned bits from the pan. Simmer gently until thickened to a sauce-like consistency (about 3–5 minutes). Season with up to 1/2 teaspoon salt and 1 teaspoon freshly ground black pepper, taste and adjust. Strain if desired into a 5 oz container and keep warm or refrigerate for transport.

Choice Condiment (8 oz)

Select one 8 oz condiment to include with the family meal: cranberry jam, Tangy Carolina mustard, mango habanero sauce, or smokey ketchup. Transfer to an 8 oz container with lid. No further prep required. Label the container with the condiment name and keep chilled if the condiment requires refrigeration (e.g., cranberry jam).

Three Medium Sides (hot or cold) — base prep

Mashed potatoes (hot)

Prepare or reheat 3 cups mashed potatoes. Stir in 2 tablespoons butter and 1/2 cup milk or cream until smooth and adjusted to desired consistency. Keep warm and portion into a medium container.

Roasted seasonal vegetables (hot)

Toss about 3 cups mixed vegetables (carrots, Brussels sprouts, squash, or similar) with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Roast on a sheet pan at 425°F (220°C) for 20–25 minutes until tender and slightly caramelized. Cool slightly and portion into a medium container.

Classic coleslaw (cold)

Combine finely shredded cabbage and carrots. Toss with a dressing of mayonnaise, vinegar, a bit of sugar and salt to taste (about 1/2 cup mayo, 1 tablespoon vinegar, 1 teaspoon sugar, pinch of salt). Mix and chill. Portion 3 cups into a medium container.

Note on sides: Choose any three medium sides (hot or cold). Ensure hot sides are kept hot and cold sides chilled until pickup or service. Adjust seasoning to taste when reheating.