Cody Casey
Cooking rotisserie chicken in a multi-pot is a convenient and tasty way to prepare a whole chicken. The slow cooking process ensures the chicken is tender and juicy, and the multi-pot's versatility means it can be used for a variety of chicken recipes. While the skin won't crisp up like a traditional rotisserie chicken, there are ways to achieve that crispy texture after cooking. With a few simple steps and a blend of seasonings, you can create a delicious rotisserie-style chicken in your multi-pot.
| Characteristics | Values |
|---|---|
| Type of pot | Slow cooker, Crock-Pot, Instant Pot, Multi-Pot |
| Chicken weight | 3.2-5.8 lbs |
| Chicken preparation | Pat dry, truss, rub with butter, olive oil, or dry rub |
| Seasoning | Salt, pepper, garlic powder, onion powder, paprika, thyme, rosemary, lemon juice |
| Cooking time | 3-8 hours on low, 4-5 hours on high, under 60 minutes in Instant Pot |
| Cooking temperature | 425 degrees |
| Cooking liquid | Water, chicken broth |
| Accessories | Trivet or rack |
| Post-cooking | Broil on high for crispy skin |
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What You'll Learn
Seasoning and spices
To make your own rotisserie seasoning, combine salt, pepper, garlic powder, onion powder, paprika, dried thyme leaves, and a touch of cayenne pepper. You can also add other dried herbs such as rosemary, or fresh herbs like thyme sprigs and rosemary. If you don't have onion powder, you can substitute it with fresh onion, sliced or chopped, and placed inside the chicken's cavity.
For a simple and effective dry rub, coat the chicken generously with your chosen spice blend. Make sure to get inside the cavity and under the breast and thigh skin to ensure the flavour is spread throughout the chicken. You can also add olive oil to the dry rub, or drizzle it over the chicken after cooking for crispier skin.
If you prefer a wet rub, create a butter sauce by combining your seasoning blend with melted butter. Massage half of the mixture under the skin, then spread the rest over the outside of the chicken.
For a more intense flavour, you can also add aromatics to the chicken's cavity. Lemon and garlic are popular choices, but you can also add onion or other ingredients of your choice.
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Cooking time
The cooking time for rotisserie chicken in a multi-pot depends on the size of the chicken and the heat setting. A larger chicken will take longer to cook than a smaller one. For example, a 5-pound chicken will take around 29 minutes to cook in an instant pot, while a 3.2-pound chicken will take around 5 to 5.5 hours on high in a crock pot.
If you are using an instant pot, the cooking time will also depend on the size of the pot. A 6-quart instant pot can fit a chicken of up to 5 pounds, while an 8-quart pot can accommodate larger chickens.
It's important to note that the cooking time may vary depending on your desired level of doneness. For a juicy and tender chicken, it's best to cook it slowly on low heat. This can be done in a slow cooker or crock pot for 6 to 8 hours on low or 3 to 4 hours on high. If you're short on time, you can cook the chicken on high heat for a shorter period, but be aware that it may not be as tender.
Additionally, if you prefer your chicken with crispy skin, you'll need to finish it in the oven or under the broiler for a few minutes after cooking it in the multi-pot. This step will add some extra cooking time, but it will ensure that your chicken has the desired crispy skin.
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Chicken size and instant pot size
The size of the chicken and the instant pot are important considerations when cooking rotisserie chicken in a multi-pot. Firstly, ensure that your chicken fits your instant pot size. For example, a 6-quart instant pot can accommodate a chicken of up to 5 pounds, while an 8-quart pressure cooker is more suitable for larger chickens.
If you have a smaller instant pot, it is recommended to start with smaller chickens, ranging from 3 to 5 pounds. This ensures that the chicken fits comfortably in the pot and allows for even cooking. If you have an 8-quart pressure cooker, you can accommodate larger chickens from the start.
The size of the chicken will also determine the cooking time. A general rule of thumb is to cook the chicken on high pressure for 6 minutes per pound, followed by a natural release. For instance, a 4-pound chicken would require 24 minutes of cooking time (6 minutes per pound) plus the natural release time.
It is worth noting that some individuals have successfully cooked larger chickens in smaller pots. For example, a 6-pound chicken has been cooked in a 6-quart instant pot, although it may be a tight fit. However, it is generally advisable to match the size of the chicken to the pot for optimal cooking results.
Additionally, consider the size of your instant pot in relation to your typical meal prep quantities. If you regularly prepare 4-pound chickens or larger quantities of food, an 8-quart instant pot may offer more flexibility and room for scaling up recipes. On the other hand, a 6-quart instant pot can still accommodate multiple chicken breasts or a whole chicken up to 5 pounds, making it a versatile option for various recipes.
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Broth and gravy
Once your rotisserie chicken is cooked, you can use the leftover drippings to make gravy. Simply pour the drippings into a bowl and place it in the fridge for the fat to separate and solidify. Once cooled, remove the fat and use the remaining juices to make gravy. You can also use the bones to make a delicious broth.
To make broth, place the chicken bones in an instant pot with water, onions, celery, and carrots. Cook for 60-90 minutes, then strain. You can also add the skin for extra flavor.
For gravy, you can use the juices from the cooked chicken, or make a simple roux with flour or cornstarch, butter, and the drippings. Whisk the ingredients together in a saucepan over medium heat until thickened. You can also add flour or cornstarch to the drippings and whisk until smooth, then cook over medium heat until thickened.
If you're using a slow cooker, you can make gravy by combining the drippings with chicken broth, cornstarch or flour, and salt and pepper. Whisk the ingredients together until smooth, then cook on high for 15-20 minutes, stirring occasionally, until thickened.
You can also make gravy in an instant pot. Simply combine the drippings with butter, flour, and chicken broth, and cook on high pressure for 5 minutes, then whisk until smooth.
There are many ways to make broth and gravy using a multi-pot, so feel free to experiment and find the method that works best for you!
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Tenderising techniques
There are several ways to tenderise chicken, each with its own benefits. Here are some techniques to help you achieve tender and juicy rotisserie chicken in a multi-pot:
- Velveting Chicken: This is a Chinese restaurant technique that uses baking soda to tenderise chicken breast, making it perfect for stir-fries, soups, and other Asian dishes. It's a quick and easy method that leaves the chicken unbelievably tender and juicy without adding any extra flavour.
- Cutting Against the Grain: This technique involves cutting the boneless, skinless chicken breast against the long muscle fibres. Cutting against the grain results in shorter muscle fibres, making the meat tender and easier to chew. Chef Matt Moore recommends this method for chicken, similar to how steak is cut.
- Cubing and Flattening: This method, suggested by Matt Moore, involves cutting the chicken breasts into cubes and then using pressure (from your palm or a mallet) to flatten them into an even shape. This technique not only helps with consistency but also tenderises the meat by breaking down the muscle fibres.
- Brining: Brining is a popular technique where the chicken is soaked in a salt solution (brine) before cooking. This helps retain moisture and keeps the meat juicy and flavourful. It's an excellent way to ensure your chicken doesn't dry out, even if you overcook it slightly.
- Marinating: Marinades not only add flavour to your chicken but can also help tenderise it. Creating cuts or slits in the chicken before marinating increases the surface area for the marinade to penetrate, enhancing the tenderising effect.
- Cooking Temperature and Timing: Overcooking chicken can lead to dryness and toughness. Using a thermometer to monitor the internal temperature of your chicken is essential. For rotisserie-style chicken, cooking on high heat for 4-5 hours or low heat for 7-8 hours is recommended, depending on the size of your chicken.
Remember, the key to tender rotisserie chicken is in the preparation and cooking techniques. By combining these techniques and adjusting them to your specific recipe, you can achieve mouth-watering, tender rotisserie chicken in a multi-pot.
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Frequently asked questions
It takes around 3-8 hours to cook on a slow cooker setting, and under an hour to cook on a pressure cooker setting.
To get crispy skin, you need to finish the chicken in the oven or under a broiler. Drizzling the chicken with olive oil or melted butter before finishing will also help to crisp the skin.
A blend of salt, pepper, garlic powder, onion powder, paprika, dried thyme leaves, and a touch of cayenne will give your chicken an authentic rotisserie-style flavor.
A 6-quart multi-pot can fit a chicken up to 5-5.5 lbs in size. An 8-quart multi-pot can fit a chicken up to 6.5 lbs in size.
Don't throw away your chicken bones! You can use them to make a delicious bone broth by placing them back in your multi-pot with water, onion, celery, and carrots and cooking for 60-90 minutes.
