If you don't own a rotisserie oven, use the rotisserie on your charcoal or gas grill. Don't have either, no worries; just use a roasting pan with a rack.
Prepare the chicken:
- 5 lb. roasting chicken
- 1 carrot - rough chop
- small to medium sized onion - cut in large chunks
- 2 springs fresh rosemary
- 1 small handful fresh parsley
- 2 tbsp. granulated garlic
- 2 tbsp. onion powder
- 1 tsp. ground black pepper
- 1 tsp. table salt
- 1/3 stick softened butter
- Wash and clean out the neck and organs in the chicken, saving them. Thoroughly dry the chicken with paper towels.
- Make the spice rub from the list of dry spices above in a small bowl.
- Insert into the cavity of the bird, the carrot and about half of the onion chunks, the rosemary and parsley.
- Tie up and truss the chicken. I found a video which should help.
- Rub the softened butter all over the bird and liberally sprinkle with some of the rub mixture.
- Rotisserie the chicken or roast in a 350° oven for about 1 and 1/2 hours until you reach a safety internal temperature of 165°. You can test this by inserting an instant read thermometer into the leg of the chicken and go closest to the bone.
For the chicken au jus:
My rotisserie has a drip pan which is how I was able to make a wonderful au jus which I thickened slightly. If you are roasting in a conventional oven place the chicken on a rack. If you are using a rotisserie grill, place a large sheet pan directly under the bird.
- 1/2 of the remaining onion you cut up
- 2 small carrots - cut in chunks
- the neck and kidney and liver you saved
- 2 tbsp. butter
- 1/3 cup chicken broth - plus more for later on
- 1 tbsp.cornstarch and 2 tbsp. tap water for a slurry
- 1/8 tsp. gravy master®
- Place all of the above ingredients (except the cornstarch and water) in the drip pan or the roasting pan.
- When your chicken is done and resting, pour the contents of the drip pan into a sauce pot using a fine strainer. Let that rest until all the liquid has dripped down and throw the contents of the strainer away.
- There will be fat and I used my fat separator to help. You can use a ladle to skim the excess fat on the top and discard it.
- Place the sauce pot over medium heat. Add the gravy master and about 1/2 cup more chicken broth and whisk to combine.
- While this is coming up to a bubble, make the slurry in a small bowl.
- Turn the heat up under the pan and slowly pour in the slurry while whisking until you have achieved the thickness that you want.
- Taste for any additional salt or pepper and you are ready to serve.
As to the cost, I did this to the penny. Make this when the whole chickens go on sale for $.99 or $1.09 per pound and you really save even more. The total cost per person for the WHOLE dinner came to $3.50 and that was paying premium price for the chicken. It would drop off at least a dollar per person getting the chicken on sale.