Hello everyone!!

My name is Ryan Ball, the founder of Ball Foods, and this is our blog! I will be writing this blog for the most part but we will have some friends stopping in here and there along the way. You can expect all things food related in this blog including recipes and a little food science talk.

Now, down to business.

Today’s recipe is the Ball Foods Specialty Rotisserie Chicken. This recipe is actually responsible for this entire company. I spent two months experimenting with different spices, marinades, and cooking methods until I found the sweet spot.

You can chose to make this on a rotisserie or “faux-tisserie” using an oven. If you go the rotisserie route, medium heat will work, just monitor the internal temperature until it hits 167 F.

Ingredients:

One whole chicken
A head of garlic (peeled and separated)
A couple rosemary sprigs
2/3 cups balsamic vinegar
2/3 cups extra virgin olive oil
1/2 cup of Ball Rub

Materials needed:

1-gallon zip lock bag
Basting brush
Aluminum foil
Baking sheet
Oven friendly drying wrack that fits inside the baking sheet

Recipe (Faux-tisserie):

1. Stuff the chicken with the whole head of peeled garlic and the rosemary sprigs. Place the stuffed chicken in the zip lock.

2. Mix the 2/3 cup balsamic vinegar, 2/3 cup olive oil, and 1/2 cup of Ball Rub in a bowl. Pour the mixture into the zip lock bag and mix it all around so it gets inside and all over the chicken.

3. Refrigerate the chicken over night (12-24hrs). Turning it every now and then so it gets an even marinade. (Every 4-6 hrs or so if you can.)

4. When you are ready to start cooking, pull the chicken out of the fridge for about 20 minutes so the marinade will become less viscous. Preheat the oven to 325 F on bake.

5, Place an oven safe cooling rack inside a foil lined rimmed baking sheet. Place the chicken on the center of the rack (you can do two chickens side by side as well). Pour the left-over marinade in a bowl and put it to the side.

6. Bake the chicken at 325 F for 2.5 hrs. Pull it out (quickly) to baste with the marinade every 20-30 minutes making sure to use it all by the time you’re done.

That’s it! You should now have a juicy, delicious, and wonderfully flavored whole chicken that can feed 4 moderately hunger people or two fairly hungry people. Make sure you safe the marinade that dripped down on to the foil, you can use it as a sauce for your chicken or for sides. I like to serve it with mashed sweet potatoes whipped with almond butter and cauliflower rice with extra marinade drizzled over it.

Enjoy!

-Ryan

Welcome to Ball Foods - Specialty Rotisserie Chicken