Author Topic: Rotisserie Chiken in my Wood Fired Oven  (Read 563 times)

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Offline breadstoneovens

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Rotisserie Chiken in my Wood Fired Oven
« on: August 11, 2012, 09:31:34 PM »
Here is a picture of a rotisserie chicken I made in my wood fire oven today. It was the moistest and most flavorful chicken I have eaten in my life. We served it with potatoes that cooked in the oven as well while the chicken juice was dripping on them, simply delicious.

Antoine
WFO cooking is about passion.


Offline TXCraig1

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Re: Rotisserie Chiken in my Wood Fired Oven
« Reply #1 on: August 11, 2012, 09:37:26 PM »
Antione, that set-up is bad a$$, and the chicken (and potatoes) look awesome. I've got to do that in mine. Thanks for the inspiration!
Pizza is not bread.

Offline breadstoneovens

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Re: Rotisserie Chiken in my Wood Fired Oven
« Reply #2 on: August 12, 2012, 06:35:48 PM »
The best part is that this is the set-up. I am able to close the outer door of the oven to keep some of the heat wile the rotisserie is still turning.
At the end of the day it just cost me $26 for the rotisserie and $3 box for the bracket in the oven  :-D
WFO cooking is about passion.

Offline Jackitup

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Re: Rotisserie Chiken in my Wood Fired Oven
« Reply #3 on: August 12, 2012, 06:42:29 PM »
SWEET....
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!

Offline Bigfoot21075

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Re: Rotisserie Chiken in my Wood Fired Oven
« Reply #4 on: August 13, 2012, 12:10:03 PM »
Wow Antoine,

Not only a first rate professional chef, but a mechanical designer as well - VERY CREATIVE!!!! Awesome use of that amazing oven!  :chef:

Offline breadstoneovens

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Re: Rotisserie Chiken in my Wood Fired Oven
« Reply #5 on: November 18, 2012, 01:29:03 PM »
Here is what I sue to make the chicken with the vegetables and potatoes.
In the pan I put potatoes, onions, carrots, celery, chicken liver and neck. I place the chicken on top of the vegetables and potatoes and then season everything with salt, pepper, garlic and Provence herbs mix the vegetables well and rub the chicken. Then I put just a little olive oil, mix well again so all the vegetables/potatoes are coated and rub the chicken as well.
I usually place the pan on a grill and not directly on the oven's floor, otherwise it tends to burn. Half time through I rotate the pan 180 degrees since my fire is only on one side.
The chicken dripping on to the potatoes provide the right amount of liquid so it doesn't burn ( most of the time ) and an amazing flavor.
Took me a few tries to get the temp and amount of embers just right so potatoes and chicken all cook properly. Oh the joy of WFO cooking :-)
Bon appetit!
WFO cooking is about passion.

Offline Chicago Bob

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Re: Rotisserie Chiken in my Wood Fired Oven
« Reply #6 on: November 18, 2012, 01:49:59 PM »
Really nice rig for rotisserie roasting there Antoine. About how long do you cook your birds?
Are you going to use this on Turkey Day?  :)
"Care Free Highway...let me slip away on you"

Offline breadstoneovens

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Re: Rotisserie Chiken in my Wood Fired Oven
« Reply #7 on: November 18, 2012, 01:54:19 PM »
To put the rotisserie system together I used:
- a rotisserie kit, in my case from Lowe's, because they were convenient to where I live and was inexpensive:
http://goo.gl/WsGbO
- an angle iron perforated; http://goo.gl/PP5Kn
I cut two pieces from it; one was 2/3 of the total length and the other one 1/3. I took the 2/3 of the length piece, cut it half way and bent it to create a square L shape angle.
I took the other piece and cut it at one end so it is a round shape so the end of the spike could rest on it. I then bolted the other end to have it shout out from the L shape.
I took half a brick and attached it to the metal structure with metal wire.
See first photo, piece at the end of rotisserie.
I am currently traveling and will put more pictures when I return next week.

The motor of the rotisserie is just screwed to a piece of wood and raised with a brick or two outside of the oven.

The nice thing with the FGM oven is that the people on the door allow to have the rotisserie turning with the door almost closed to keep the heat in.

Let me know if you need more details or have more questions.
WFO cooking is about passion.

Offline breadstoneovens

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Re: Rotisserie Chiken in my Wood Fired Oven
« Reply #8 on: November 18, 2012, 01:58:07 PM »
Really nice rig for rotisserie roasting there Antoine. About how long do you cook your birds?
Are you going to use this on Turkey Day?  :)
For a small chicken, I cook it for just an hour at about 350 F.
I am traveling for Turkey Day but for Christmas I will be doing a goose. Will let you know how it turns out.

Antoine
WFO cooking is about passion.

Offline Chicago Bob

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Re: Rotisserie Chiken in my Wood Fired Oven
« Reply #9 on: November 18, 2012, 02:04:30 PM »
For a small chicken, I cook it for just an hour at about 350 F.
I am traveling for Turkey Day but for Christmas I will be doing a goose. Will let you know how it turns out.

Antoine
A WFO rotisserie Christmas goose sounds far out...thanks for the info and keeping us posted!  :chef:
"Care Free Highway...let me slip away on you"


Offline ForrestM

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Re: Rotisserie Chiken in my Wood Fired Oven
« Reply #10 on: November 28, 2012, 03:54:55 PM »
That is awesome.  I love this.

Offline TXCraig1

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Re: Rotisserie Chiken in my Wood Fired Oven
« Reply #11 on: November 28, 2012, 03:59:33 PM »
How do you maintain a fire with only that tiny little hole to let air in?
Pizza is not bread.

Offline RobynB

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Re: Rotisserie Chiken in my Wood Fired Oven
« Reply #12 on: November 28, 2012, 06:05:58 PM »
The FGMs are efficient.  Very efficient  ;D

Offline breadstoneovens

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Re: Rotisserie Chiken in my Wood Fired Oven
« Reply #13 on: November 28, 2012, 09:44:38 PM »
How do you maintain a fire with only that tiny little hole to let air in?
As Robyn said, the FGM are very efficient ;D.
The air flow works extrimly well from front to back and that tiny hole is enough to keep the fire or embers burning properly.
Of course if you have a big fire going like when you heat-up the oven to pizza temp, you need to open the door a little to ensure more air get's in. I usually keep my door just cracked open while heating up the oven, it helps getting the oven hot faster.

Antoine
WFO cooking is about passion.

Offline breadstoneovens

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Re: Rotisserie Chiken in my Wood Fired Oven
« Reply #14 on: December 31, 2012, 06:29:38 PM »
A nice little duck that I cooked on the rotisserie in the WFO for Christmas. Next weekend I am tackling a goose  :-D
WFO cooking is about passion.

Offline Jackitup

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Re: Rotisserie Chiken in my Wood Fired Oven
« Reply #15 on: December 31, 2012, 06:56:40 PM »
YUM!!!
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!

Offline breadstoneovens

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Re: Rotisserie Chiken in my Wood Fired Oven
« Reply #16 on: January 08, 2013, 05:23:41 PM »
Last weekend I made a goose. I cooked it for 3 hours, it turned out great and the flavors were just amazing.

Antoine
WFO cooking is about passion.

Offline Chicago Bob

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Re: Rotisserie Chiken in my Wood Fired Oven
« Reply #17 on: January 08, 2013, 05:37:40 PM »
Goose looks as good if not better than the duck...very nice.  :chef:
What type of bread is that Antoine?
"Care Free Highway...let me slip away on you"

Offline breadstoneovens

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Re: Rotisserie Chiken in my Wood Fired Oven
« Reply #18 on: January 08, 2013, 06:20:32 PM »
What type of bread is that Antoine?

That is a good question, it is not bread, it is a Pithivier. It's a traditionnal cake ate for the Epiphany. It is made with puff pastry and a filling with almond paste. My wife makes it using a traditional recipe from Julia Child. I can't get enough of it  :-D
Let me know if you want the recipe.

Antoine
WFO cooking is about passion.

Offline Jackitup

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Re: Rotisserie Chiken in my Wood Fired Oven
« Reply #19 on: January 08, 2013, 06:21:30 PM »
Yes, what's that popover/biscuity/puff/pastryish thing in the background....all awesome!!

jon
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!