Burgers

DIRECTIONS

If you've ever enjoyed rotisserie chicken prepared over a grill - you'll really enjoy "rotisserie style" chicken prepared in The Big Easy. Rather than balance a whole chicken on a spit and have it rotate over a single source of heat - Place the whole chicken in the cooking basket and cook it with infrared energy from all sides at once in The Big Easy.

Preparation
Remove chicken from packaging and rinse with tepid water. Pat dry and apply dry rub on outside of chicken – if your hands are small enough you can also push rub between the skin and meat on the breasts and thighs – where it will flavor the meat.  Rub inside the cavity as well.
Place aromatics in cavity of chicken
Truss chicken legs together
Insert meat thermometer in the breast so that the tip does not touch bone and the dial is easily read when the basket is in the cooker
Place chicken, legs down in the cooking basket.
OR – place on back at bottom of cooking basket
NOTE: to help prevent sticking, oil the wire in the cooking basket before placing turkey in it.

Method
Light the burner in The Big Easy according to instructions in manual - no pre-heating required
Plan to cook the chicken for approximately 10 minutes per pound - and monitor the temperature closely as the last "planned"15 minutes begin.
When the thermometer registers about 5 - 10 degrees below the target temperature of 165F degrees - turn off the cooker and remove the cooking basket with the chicken in it. Place the basket on a shallow sheet pan and allow chicken to rest for about 15 minutes while it continues to cook from internal heat. It will most likely drip a bit, thus the need for the pan
Remove the chicken from the cooking basket.
Tip: You can use your hands to make sure the chicken doesn't get hung up while trying to remove...and invert the basket and allow the chicken to gently "fall" out.
After the chicken rests for about 15-20 minutes total it will be ready to carve.

Tip: You can use various rubs to bring out different flavors and to compliment your taste.