This blog content is LONG overdue. I wrote this out, saved it and just kept skipping over it because some topic acquired my attention and made me want to rant on and on. Or because, I never thought this specific topic applied to the recipe, to be posted, at hand.
Truth be told… that illogical thinking makes me an idiot. Did you ask “why”? It is because, this blog content is dedicated to saying thank-you to the people who have taken my hand (figuratively), encouraged me to start (and continue) No Spoon Necessary, persisted in standing by me as I find my voice/ direction in life, provided unwavering confidence in me and supported my desire to follow dreams.
Really, this is a blog topic I should include in everything I write. Without each of you, I would have drown in self doubt. My hopes, wishes and aspirations would be left exactly as that… an unattained dream, ideas I was never brave enough to pursue without your encouragement.
There are a few exceptionally WONDERFUL people in my life whom I would like to specifically thank. However, if you have visited my food blog, read ONE line of anything here on NSN, looked at ONE picture I have photographed, ‘liked’ or shared something of mine on social media… please know this post of thanks goes out to you as well! So, even if I don’t include you by name, know you have been instrumental in building my confidence to take the steps necessary to fulfill my dream. So….THANK YOU!!!!!
While I am feeling all warm and fuzzy, lets hand out some NSN accolades, shall we? We shall!
Jeremy Bany (AKA Boy): My husband, my love, and the reason I am still partially sane. I love you more than words. Thank you for all of your help with my No Spoon Necessary endeavor. Your encouragement, research into the world of creating a website, doing the laundry so I can write a post, controlling (at least attempting to control) the girls so I can photograph food, being patient and understanding, hitting pause during a good movie so I can write down a foodie idea…. You are amazing. I am lucky you put up with me. Thank you for being such a wonderful hubby.
Eric (AKA my Bestie): We may be, perhaps, the oddest of best friend pairings in the entire world. But, aside from Boy, no one quite understands my quirks like you do. You have been amazingly supportive throughout our entire friendship of everything I pursue, and of me in general. I apprechiate and love you greatly. Thank you for listening to my rants, your feed back on advance screenings of my “food porn”, your honesty, your ability to innately know when the web site is driving me crazy (despite you being located across the country) and sending me funny picture quotes to cheer me up. I adore you. Lots of love!
My Family (Mom, MOD, Mom #2 (my wonderful mother-in-law, who looks more like she could be my sister), Brie, Drew, Jake, Leslie (soon-to-be-relative), Aunt Tee): Each of you have provided unconditional love for me and my endevours. You each have contributed, in different ways, support of No Spoon Necessary. Whether you know it or not, you have provided me encouragement… via social media, advice, guidance, inspiration… ya’ll each have helped in one way or the other. I am blessed to be related to you guys. And I love you all so VERY much. 🙂
My Girls (Lucy Lu-Lu & Dolce): Thank you very little for continually fighting with each other, barking, growling, biting each other’s faces and distracting me from my train of thought. As well, I do NOT thank you for grabbing my arms with your mouth while holding my precious camera or a hot pan. Or, bumping into me just as I am about to snap a “money shot”. Or, continually being a P.I.T.A (Pain In The Arse). Despite all this, and the fact that you can’t read any of this, I love you both anyways. And NO you can not have the leftover food from my photo shoots… but, I apprechiate your continued determination to snatch up scraps.
Colbi Hayman: Not only do you make my hair fabulous, you are a great friend and motivator. I always look forward to our little ‘pow-wow’ gossip sessions; if I could afford your superior beautician skills I would see you every day and twice on Sunday. Over the years (for both our sakes, I will not say exactly how many), you have shown me that it is okay to take chances, to follow your dreams, and to not worry about what the haters have to say. Crazy thing is, I don’t think I have ever told you how inspirational I find you. So here… you INSPIRE ME! 🙂 I want to be just like you when I grow young. (yes you read that right, because I swear you are the one person I know that ages backwards in the appearance department). I love you dearly!
Cheryl Lyttle: I do not even know where to start… you are one of the STRONGEST women I know. When you set your sites on a goal you, not only go after it, you chase that sh*t down and make it your *insert word for female dog here*. Life hands you a pile of moldy lemons and you make the best tasting lemonade this side of the Mississippi River. I wouldn’t be where I am today without your love… I hope you know that. xoxo
Karen Jessee, Terry Held, and Linsy Wohl: While I may not have met any of you in person, you have provided an amazing amount of support via social media. You each have made me smile and touched my heart deeply. I hope one day I can meet each of you and say ‘thank you’ in person. It is people like you that keep my self-doubt at bay and keep me motivated (also, you all remind me good people do exist in this world). Ya’ll rock my social media world and I feel blessed to have you all as friends. Maybe I should thank the World Wide Web as well???
Okay, all this lovey-dovey nonsense is making me hungry. Let’s give the love fest a break and talk food real quick. I love rotisserie chicken. It’s tender, juicy, super easy to shred, versatile and can be tossed into a variety of dishes. I do not, however, love overpaying for it at the grocery store. BOOOOOO to that!!!
Small problem, I do not own a rotisserie spit… do you?? If you do, congratulations, that is super awesome for you… now go away. JUST KIDDING! I’m just being a jealous julie (if your name happens to be Julie I am sorry for that reference, no harm meant!!).
Since I am frugal (unless we are talking handbags and shoes), I absolutely had to research and develop a way to recreate a rotisserie-style chicken in the oven. So, duh, thats exactly what I did. You are welcome. While this isn’t an exact replica of that crispy-ish golden skin deliciousness… it is pretty dang close. So, if you are like me, and not fortunate enough to have a spit (lol… that just sounds very strange), but you love rotisserie chicken – give this a try!
- 1 (5-6 pound) Whole Roasting Chicken
- 1 Gallon Cold Water
- ¾ Cup Kosher Salt
- 1/3 Cup (heaping) Light Brown Sugar
- Chicken Rub
- 1 tsp Dried Parsley
- 3 Cloves of Garlic – finely minced
- 1/8 Cup Lemon Juice
- 1 Chipotle in Adobo (with sauce)
- *can substitute ½ tsp chili powder... or just omit if you don’t like heat
- ¼ tsp paprika
- 1 tsp Salt
- ½ tsp Pepper
- 4 TB Butter – Softened
- Chicken Cavity
- 1 small Yellow Onion – Quartered
- 2 Cloves of Garlic – Smashed
- Handful of Parsley – intact , whole with stem attached
- Lemon - Halved
- Prepare Brine: Combine ingredients in a large stock pot and stir until dissolved. Submerge the Chicken, cover, and place in the refrigerator for one hour per pound. (*see above note)
- In a small mixing bowl prepare the Rub: Mix together all Ingredients in a food processor until smooth, incorporated, and it forms a paste.
- When Chicken is done brining remove from liquid and Rinse thoroughly to remove salt. PAT DRY!
- This is either the fun part, or the gross part, depending upon your disposition regarding playing with your food… Feel free to use gloves if you have a squeamish stomach.
- Preheat oven to 425 Degrees
- You are going to thoroughly season your dried Chicken with the Rub you set aside. First we need to separate the Skin of the Chicken from the Meat. To do this, start with the breast side of the chicken facing up. Carefully, delicately, lovingly (like your life depends on it) wedge your fingers between the skin of the chicken and the breast meat to create a small pocket. Rub the “Rub” (no pun intended… I just could not think of a better verb) on the chicken. Slather, slather slather!!
- Now flip that bird over so the breast side is facing down, repeat the above process.
- Stuff the Cavity of the Chicken with Lemon, Garlic, Onion, Parsley
- Truss the Chicken to seal closed and ensure even cooking.
- Pour 1-2 cups of Water into bottom of a Roasting Pan. Insert a fitted rack into the pan. Place Chicken on the Rack.
- Roast for about 1 ½ hours, or until chicken reaches an internal temperature of 165 degrees (temp the thickest part of the thigh, being sure to steer clear of the bone!). Baste the Chicken liberally with the accumulated juices in the bottom of the pan after 40 minutes at 10 minute intervals.
- *if Chicken exterior starts to brown too quickly, tent the roasting pan with foil and continue to roast.
- Remove the Roasting pan from the oven, cover with aluminum foil, and allow to rest for at least 15 minutes, up to 45 minutes.
- Carve and Serve…. Or rip off a drumstick with your Fred Flintstone bare hands, look around to make sure no one is judging you, and your lack of manners, and DE-VOUR!
Good rule to follow for Brining – the amount of time you should brine your chicken is equivalent to: 1 Hour per 1 Pound of weight. Aka for the laymen… a 3 pound chicken should brine for 3 hours.
However (disclaimer) it is always better to air on the side of caution… Brine less time rather than more time.