How to bake a perfect Chicken in a Metal Supreme Rotisserie oven?

Baking chicken in a rotisserie is a great way to enjoy a juicy and flavorful meal. Here are some tips on how to do it right, from the preparation to the serving.

First, you need to choose a good chicken. Look for one that is plump and has smooth skin, without any bruises or cuts. The weight should be around 3 to 4 pounds, depending on how many people you are serving. You can also buy a pre-seasoned chicken if you want to save some time.

Next, you need to prepare the chicken for baking. Rinse it well under cold water and pat it dry with paper towels. If you are using your own seasonings, rub them all over the chicken, inside and out. You can use salt, pepper, garlic, herbs, lemon, or anything else you like. You can also stuff the cavity with some aromatics, such as onion, celery, or apple.

Then, you need to truss the chicken. This means tying the legs and wings close to the body with kitchen twine. This helps the chicken cook evenly and prevents it from falling apart in the rotisserie. You can also insert a meat thermometer into the thickest part of the thigh, making sure it doesn't touch the bone.

Now, you are ready to bake the chicken. Preheat your oven to 375°F and place the rotisserie spit on a baking sheet. Slide the chicken onto the V spit. Make sure the chicken is balanced and centered on the spit. Then, place V spit in the oven, turn on the spin motor and let it bake for about an hour and a half, or until the thermometer reads 165°F.

As a general rule, the higher the grilling temperature, the shorter the cooking time. However, when working with the Metal Supreme rotisserie, one must consider that the temperatures will vary from top to bottom. The top of the unit will have higher temperatures due to the natural convection. The cooking temperatures indicated above refer to the top section of the machine. For this reason, the product on the top spits will be cooked faster than the product on the lower spits.

This factor allows for continuous cooking. As the top spits are ready, they should be removed. The spits directly below should then be moved up one spit position, thus freeing a spit position at the bottom of the unit. This bottom position can then be loaded with fresh, raw product. By loading raw product to the bottom, there is no danger of cross contamination.

In the majority of rotisserie chicken's oven and in the METAL SUPREME Rotisseries, the heat is static, the upper zone is hotter than the lower zone. If you have 2, 4, 6, or 8 spit unit, the higher positions have more heat available. The first and second positions counting from the top, will be ready first, as soon you remove the top spit, move up all the spit, and load the new spit in the lower position, you will have a spit ready every 10 to 15 minutes. 

Here the physical principle of heat is applied, the hot air is lighter and rises to the top of the cooking chamber.

You have the possibility of opening the relief chimney on the roof of the equipment to balance the accumulated heat according to your needs.

All the swords positioned in the lower part will have a slower cooking since their exposure to heat will be less and they must be moved to higher positions to finish cooking and browning.

Finally, you need to let the chicken rest before carving. Carefully, preferably with heat resistance gloves, remove the spit from the oven and transfer the chicken to a cutting board. Let rest for 10 minutes. This allows the juices to redistribute and makes the meat more tender. Then, cut off the twine and carve the chicken as desired. Enjoy your delicious rotisserie chicken with some salad, bread, or potatoes.