A simple brine and fresh vegetable and herb stuffing creates a rotisserie chicken recipe that bests any grocery store version every day of the week.
There are two smells I am immediately drawn to the minute I enter the grocery store.
First there’s the smell of that dang french bread they just pulled from the oven. All golden on the outside and soft and pillowy on the inside, still warm enough so that when I get home I immediately tear a chunk off with my bare hands, slather with butter and eat.right.there.
Those grocery store bakers get me every time.
The other smell is the aroma of rotisserie chicken. As soon as the smell hits the olfactory senses, weary cooks are lured to abandon their dinner cooking plans and buy one to go.
Guilty as charged. I can barely get to the car before opening up the plastic container and picking off the crispy skin.
Making a rotisserie chicken at home can seem a little intimidating. But in reality, they’re just about the easiest thing you’ll ever cook. And once you put these steps into place, you’ll be making one every week for a main meal, to snack on and for sandwiches. Before long you’ll be giving the store bought version the heave ho.