Hasty Tasty Rotisserie Chicken

I enjoy the convenience of a supermarket rotisserie chicken, but unless it’s on sale, it costs as much as $8 for about a 3 pound bird. Not only do I save money cooking my own; I control the ingredients. My family agrees that mine tastes better, too. So here is how I make rotisserie chicken in the oven.

Tools: an oven, a cast iron skillet and a vertical chicken roaster stand.

Ingredients: 1 3½ pound fryer (organs and neck removed–save for making stock) and a spice rub. 

My spice rub of choice:

• 1 tsp. pink Himalayan salt or Kosher salt
  
• ¼ tsp. cayenne pepper
• ¼ tsp. freshly ground black pepper
• ½ tsp. dried thyme
• ½ tsp. smoked paprika
• ½ tsp. garlic powder
• ½ tsp. onion powder
• ¼ cup olive oil

For optional gravy:

• 2 Tablespoons all purpose flour
• 10 ounces chicken stock or broth

Directions for Hasty Tasty Rotisserie Chicken:

1. Place chicken on vertical chicken roasting stand. Position stand in the center of the cast iron skillet.
2. Preheat oven to 450° Position rack to a low setting to allow air flow around vertical chicken.
3. Combine all ingredients for rub.
4. Apply rub over chicken. (Optional: I add a sprig of fresh Rosemary to the top)
5. Place chicken in center of oven rack.
6. Lower oven temperature to 425° and set timer for one hour.
   
7. After one hour, carefully remove skillet and chicken from oven. Let stand for 10 minutes.
8. Remove chicken stand to a cutting board or platter. Add 2 Tbsp. all-purpose flour to drippings in skillet.
9. Place skillet over medium-low heat and stir in flour to make a roux.
10. Gradually whisk in the chicken stock. Simmer over low heat until gravy thickens. Whisk often.
    
11. Carve chicken into serving pieces and serve with the gravy and sides of your choice.