Home made rotisserie chicken. Can you give me the recipe on how to make the chicken , I mean do you have like an incubator in the first place. LOL sounds good
Not answering for JB but he said rotisserie chicken salad so I am assuming he bought a rotisserie chicken to do that. I usually do that but I did find a way to do rotisserie chicken in the oven.
Dry brine a whole chicken in the fridge for 12-24 hours and put some of the kosher salt under the skin all over it. Put a rack on a sheet pan and the chicken on that. Let the chicken sit out at least 45 minutes and put it in a 325 degree oven. That is low for chicken to crisp the skin but the idea is a lower and slow cook to get the internal temp up to 200, about 2 hours. The texture and fall apart of the chicken is just like rotisserie chicken and it's still juicy.
Drain all of the juice from the sheet pan and let that cool to use on that dish or to do some veggies in. Chicken fat, aka schmalz, is mother's milk.
Now comes the kicker. Crank the oven up to 450, let it cool enough to handle on a cutting board and take all of the skin off. Put the skin, side up, back on the sheet pan and put into the oven to crisp up and keep an eye on it. That skin is one of the best things I've ever tasted and you can eat it as is or crumble it up like chicken chicharrons to put on the white meat.
My odd fact about rotisserie chicken is that I have never eaten one as is. Not once, I buy them or fix them to take apart and fix something else like salad, soup, enchiladas, tacos or casserole.