If you’re a fan of St Hubert Chicken or Swiss Chalet Style Chicken, you’ll be delighted to know that JAH Rotisserie Seasoning can be used to recreate in the same style as these iconic dishes at home. This versatile seasoning blend brings that restaurant-quality experience right to your own dining table.

Not just limited to chicken, JAH Rotisserie Seasoning can also be used to elevate other dishes, like the Deluxe Burger with Deluxe Sauce or Pork Chops. Its savory and aromatic qualities are sure to make any meal an exceptional culinary delight.

Bring the irresistibly delicious taste of rotisserie-style chicken into your home with JAH Rotisserie Chicken Seasoning. With this flavorful blend of herbs and spices, you can effortlessly create meals that will satisfy and impress the entire family. Enjoy the mouthwatering experience of rotisserie chicken, right in your own kitchen.

PRODUCT INFORMATION

Made with a balanced combination of herbs and spices, this seasoning blend elevates the flavor of poultry to new heights. Whether you’re cooking a whole chicken, or prefer to use chicken breasts or quarters, JAH Rotisserie Chicken Seasoning is the ultimate companion for enhancing the juiciness and robustness of your chicken dishes.

INGREDIENTS

Ingredients: Spice, Sea Salt, Sugars (white sugars), Onion Powder, Garlic Powder, Monosodium Glutamate, Ground Peppers
Contains: Mustard, Sulfites

Ingrédients: Épice, sel de mer, sucres (sucres blancs), poudre d’oignon, poudre d’ail, glutamate monosodique, poivrons moulus
Contient: Moutarde, Sulfites

Préparé dans un établissement où d’autres allergènes peuvent être présents

Prepared in a facility where other allergens may be present.

NUTRITIONAL FACTS

INSTRUCTIONS

Check out the following link for How To Prepare Chicken. This will show you how to clean, trim and break down a chicken into 8–12 pieces if desired or cook the chicken whole.

OVEN METHOD

WHOLE CHICKEN ~ ABOUT 3 – 3 1/2 LBS.

1. Preheat oven to 450 F/232 C. Rub oil and season Chicken.
2. Place breast side down on a rack inside a roasting pan.
3. Cook for 15 minutes. Lower the temperature to 325 F.
4. Turn it over breast side up after 45 – 60 minutes and baste. Finish cooking until internal temp of breast reaches 165 F/74 C. Total cook time is about 1 1/2 hours.

1. Préchauffer le four à 450 F/232 C. Frotter l’huile et assaisonner le poulet.
2. Placer la poitrine vers le bas sur une grille à l’intérieur d’une rôtissoire.
3. Cuire pendant 15 minutes. Baissez la température à 325 F.
4. Retournez-le côté poitrine vers le haut après 45 à 60 minutes et arrosez. Terminer la cuisson jusqu’à ce que la température interne de la poitrine atteigne 165 F/74 C. Le temps de cuisson total est d’environ 1 1/2 heure.

Cook times vary. Typically, it’s 20 minutes per lbs. after an additional 15 – 20 minutes for the meat to come to temp. So for 3 lbs., it would be 1 hour of cook time, plus an additional 15 – 20 minutes to reach cooking temps. An Internal temp of 165 F.

SEASON THE CHICKEN

Preheat the Oven to 450 F. Brush the Chicken with Oil and Season the entire Chicken.

BREAST SIDE DOWN

Place breast side down on a rack inside a roasting pan, so the chicken is lifted from any drippings. Cook for 15 minutes and then lower the heat to 325 F and cook for 45 – 60 minutes.

Flip the Chicken over and finish cooking. Remove and let rest.

CHICKEN PIECES

1. Preheat the oven to 375 F. Prep, Clean, and Trim Chicken Quarters, Legs, or Thigh.
2. Rub oil and sprinkle seasoning all over chicken pieces. Place on rack in roasting pan, presentation side down.
3. Cook 25 minutes. Flip the chicken presentation up and continue to cook another 20 minutes. Shut the heat off, leaving the chicken in the oven for 15–20 minutes before serving.

ROTISSERIE

For Rotisserie Chicken, follow the instructions above for Cleaning and Seasoning the Chicken. Follow your specific Rotisserie Instructions for cooking.

CHICKEN INTERNAL TEMPERATURES

Cook times vary depending on the size of the Chicken or Chicken pieces being cooked.

Ideally, you want Dark meat at 175 F or higher and Chicken Breast at 157 F with a rest time of 10 minutes or more.

When roasting a whole chicken. There is often a compromise between the internal temps of the dark meat versus the white meat. In which case the internal temp of 165 F is used. Which is the Standard recommended internal temp for Poultry.

COOKING TIPS

• If the seasoning on the chicken does not get absorbed and is drying out. Baste the Chicken with the natural juices from the chicken or more Oil or melted Butter.
• Prime temp for Poultry is an internal temperature for the breast at 157 F and thigh at 175 F or higher.
• Use JAH Meat Oil for a Slight Smokey Flavor.
• Optionally Wet or Dry Brine the Chicken to add extra flavor throughout the chicken.
• Season and refrigerate the Chicken to air dry on a broiler pan overnight. This allows the seasoning to really penetrate in and creates unbelievably juicy chicken.

AIR DRIED ROTISSERIE CHICKEN

Brushed with EVOO & Seasoned with Rotisserie Seasoning. Placed on a broiler pan and refrigerated overnight.