Someone’s Mum’s Rotisserie Chicken

Everyone has those recipes that they have been going back to and relying on for years but no one is really quite sure of the recipe’s origin!

I am not alluding to misplacing a link to the Food Channel now or that really cool thing Jamie Oliver did with, well, anything really but rather, unknown, unsung, possibly ancient recipes that have been in my culinary canon for-Ever.

And because I have library DNA I do always “note my source” and will always share it here when available but for these recipes listed here ongoingly, as Someone’s Mums? That is exactly what it means.

(End of disclaimer.)

This is a wonderful chicken to make when it’s raining especially, as it fills the house with its delectable smell of homey, savoury, chickeny goodness.

The only downside is that, as the Rolling Stones once sang, you must have Time on Your Side – 4-5 hours no less. I know, I know but the slow wait is well worth it and this is what Sundays are for.

Do be sure to up the heat at the end just to be sure everything crisps up nicely and any lingering worries about poultry not being cooked at a high enough temp should be chased away.

(Just like the slow cooker really when you think about it …)

Don’t be substituting the paprika for any cheap and nasty variations either – if you don’t have the right stuff, I beg you to please make something else.

3-4 lb. chicken, organic if you can manage it otherwise any will do

Lemon

2 tsp. kosher salt

1 tsp. ground white/black pepper

3 tsp. decent smoked paprika

¼ tsp. celery seed

Olive Oil

1. Preheat oven to 260 F. (Yes! Not a typo! 260 F! )
2. Squeeze lemon over chicken and then place inside the chicken cavity.
3. Combine all spices with about 2 Tbs. olive oil and rub all over chicken including underside. (If you feel like putting some small potatoes around the bird, this will be a thing of beauty later on.)
4. Cook for 4 hours and then check wings which should be loose and easily moved, almost falling off. If not, may be cooked about another 30 minutes or so.
5. Increase oven to 400 F and cook another 10-15 minutes till crispy. Be careful not to overcook at this stage but give it 10 minutes minimum.
6. Wrap chicken in foil for another 5-10 minutes to allow juices to return.
7. Drain drippings and refrigerate till the fat solidifies and may be lifted off carefully. The remaining essence makes amazing gravy if you like but chicken should be moist enough without.

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