The closest thing to a rotisserie: this is how to make grilled chicken in the home oven

The goal: a whole grilled chicken wrapped in a brown and crispy skin on the outside and whose meat is especially juicy on the inside. The way to achieve it: Chef Ran Shmueli gives tips and a recipe for grilling a perfect grilled chicken in the home oven

Ronit Avidan-Sheinfeld

08/19/2022

Friday, August 19, 2022, 00:00

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grilled chicken.

You can too (Photo: Afik Gabai)

Grilled chicken done right is one of the greatest pleasures for any food lover.

The magic secret of the famous dish lies in proper grilling, when it gets its unique taste thanks to the roasted and crispy skin that wraps it.

At the same time, make sure that the chicken meat underneath is also juicy, because a dry result will ruin the whole dish.

We enlisted Chef Ran Shmueli, the chef of the Claro restaurant (who also had a rotisserie stand in Sharona Market) for some winning tips, so that we can reproduce the great taste, even in the home oven.

Shmuel reminded us that originally the French rotisserie ovens operated on coals, and the birds that went into them were fresh, those that had even been slaughtered that morning and not necessarily the particularly young ones, but those that had developed a thick and fatty skin that was perfect for the purpose.

And yet if we return to our humble home kitchen and the poultry sold in butcher shops and chains in Israel, with the help of a few tips, Shmueli promises, it is possible to achieve a particularly tasty result and it really doesn't require much work.

Tips for making grilled chicken in the home kitchen - beginners:

Grilled chicken (Photo: Afik Gabay)

Which chicken is best suited for roasting whole?

• First of all, fresh chicken.

Frozen chicken contains a lot of liquid, what's more, the freezing impairs its taste.

If you have a way to get fresh poultry slaughtered the same day, you are really lucky, but even fresh poultry bought from the butcher, with a preference for organic poultry, will yield a successful result.

• The ideal weight is 1000-1800 grams for a whole chicken.

•

make sure to choose poultry whose skin is intact and not torn.

A skin that wraps the meat well will keep it from drying out and ensure juiciness.

More on the same topic

How do you choose fresh chicken?

To the full article

Marinade, spices and everything in between

Shmueli offers a number of seasoning methods that can be suitable and in any case does not recommend soaking the meat for a long time in acid-based marinades such as lemon and other citrus fruits or wine, because they cause the start of a pickling process in the chicken that will impair the desired result we want to achieve at the end of the grilling and a crispy skin.

•

is Shmueli's favorite way of seasoning grilled chicken.

At the base of the marinade is a little oil to which you add lots of dry spice leaves that you like such as rosemary, sage, oregano, thyme and everything that we store at home or usually bring from trips abroad but never use. You can also add paprika, turmeric and salt to it, massage them well the chicken and then put it in the oven (

).

•

which does not include an acidic factor (see note above), it is recommended to soak the chicken for a long time for a whole night in order for it to absorb the flavors.

An important rule in this type of marinade is to remove the chicken from the marinade before grilling and dry it well with a paper towel.

The drier the skin, the crispier the skin will be.

• A

will often include a paste base such as honey, silan or mustard.

Since the marinade catches well on the chicken, there is no need for prolonged soaking, but the risk with such a marinade is that the skin will brown quickly due to the caramelization of the sugar, but will not be crispy enough or, God forbid, will burn a little in the high heat and produce a bitter result.

•

In any case, Shmueli suggests not to be fixed and create your favorite marinade from the raw materials and spices you have at home with an emphasis on combining and balancing flavors between sweet, spicy, salty and sour.

For those who love chicken with lemon, Shmueli recommends sprinkling it just before putting the chicken in the oven or sprinkling it at the end of grilling.

Another great option is to put lemon in the 'belly' of the chicken during grilling, which will ensure a strong lemon flavor to the meat, but will not damage the skin.

The cold chicken is used to prepare other flavors such as a chicken salad or a juicy and indulgent sandwich (Photo: Afik Gabai)

The method of roasting

Roasting a whole chicken in a rotisserie style requires uniform circulation of hot air around the chicken.

Do not place the chicken in the pan because it will ooze liquids that will soften the skin and again we will not achieve the desired result (it may be delicious chicken in the oven but not grilled chicken).

Certain ovens today come with a dedicated grill rod - it's time to pull it out, install it properly and enjoy it.

If, like most people, you don't have a grilling rod in the oven, use a grilling grid.

This is the same grid that we have in the oven or barbecue and you can also buy a deep dedicated mold on which the grid is placed.

In any case, place a pan with a little water under the grate with the chicken to absorb the fat and liquids that the chicken will render, otherwise your oven is going to get dirty.

Be sure to place the net in a large enough gap that it does not block the entry of hot air to its lower part as well.

Place small half-boiled potatoes in a pan, they will fry with the chicken and get its flavor and you will have a side dish with the chicken and a delicacy that will be a hit in itself.

Another familiar accessory from the field is a cone-shaped roasting stand on which the chicken is 'placed'.

The minus of this type of device, according to Shmueli, is the vertical roasting of the chicken - the chicken's liquids drain downwards and leave the upper parts drier than the lower ones, which creates an uneven roasting.

In any case, whatever roasting method you choose, to try to get as uniform a roasting as possible, it is recommended to turn the chicken from time to time or turn it over if you are using a grill - remember the operation of the rotisserie oven where the chickens are in constant rotation.

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time and temperature

To get crispy skin and juicy chicken we need high heat and short roasting.

Set the oven to a heat of 200-220 degrees in grill or turbo mode and roast the chicken for about 45 minutes.

Another option that will also yield an excellent result, but requires a little more time, is to let the chicken have a heat stroke and then continue slow roasting at low heat.

Set the oven to the highest heat of 240-260 degrees and put the chicken in for 15 minutes.

Lower the heat to 130 degrees and continue slow roasting for another 90 minutes.

Before serving, let the roasted chicken rest for 10-15 minutes.

If there are any leftovers, do not try to reheat them.

The cold chicken is used to prepare other delicacies such as a chicken salad or a juicy and indulgent sandwich.

Need an exact recipe?

Ran Shmueli gives

Grilled chicken (Photo: ShutterStock)

Perfect grilled chicken in the home oven

Recipe by: Chef Ran Shmoeli, Walla system!

Food

• ★

• ★

• ★

• ★

• ★

• 20 minutes work

• 60 minutes in total

• Easy to prepare

• 4 diners

• Mediterranean

• Recipes for Rosh Hashanah

• fleshy

• chicken

• Shabbat recipes

• meat

• Dietetic

Whole roasted chicken

Ingredients

• • 1 whole chicken (weighing 1000-1800 grams)

  • ½ teaspoon paprika

  • 2 dried amphetamines

  • 2 dried enfirosemarin

  • ½ teaspoon turmeric

  • ½ teaspoon ground chili pepper

  • 2 tablespoons olive oil

  • 3 peeled garlic cloves

• For the conversion table click here >

Preparation

How to prepare a perfect grilled chicken in the home oven?

• 1 Heat the oven to 220 degrees, grill mode.

• 2 Prepare the dry spice mixture: mix all the dry spices, chop leaves from one sprig of thyme and one sprig of rosemary and gently drizzle in the olive oil, the goal being that the mixture doesn't "swim in oil" and get uniformity.

• 3 Using your hands, massage the piece with the spice mixture, from the outside and structures until it is all coated.

• 4 Stuff the remaining thyme and rosemary sprigs together with the peeled garlic cloves into the chicken's belly.

• 5.Tie the chicken with a special tying string for the oven (recommended) and place the chicken on the oven grate with the belly with the herbs facing down (so that the branches don't burn, it will give a bitter taste).

  Place a pan with a little water or a pan full of half-cooked small potatoes under the grill.

• 6 Take out after 40-50 minutes or until the chicken gets a beautiful brown coat.

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• Saffron-roasted penguins

• Chicken in the oven with spinach and thyme

• Chickpeas in red wine on a bed of polenta

• Chicken casserole, chestnuts and dried shiitake mushrooms

• Makluba flakes

• Avi Biton's rice-stuffed chicks

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• Perfect roast chicken

• Food

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Tags

• chicken

• Ran Shmoeli

• recipe