Rotisserie Chicken

Rottiserie Chicken

Several rotisserie recipes I've seen are overburdened. The secret here is the "stuffing" which will drive out a lot of flavour and moisture from the center of the bird as it cooks. I've found absolutely no need to rub or season the outside of the bird beyond periodic basting with natural juices. About 2 cups of naturally flavourful drippings will end up in the pan, which should be brought to the table. Excellent over rice.

This procedure has been tested on my 5-burner NG Broil-King Baron grill, which features a dedicated rotisserie burner at the back of the grill allowing ample room for a roasting pan to catch drippings after the grates have been removed.

Ingredients

• 1 roasting chicken, 5 lbs
• 1 lemon
• 1 large or two medium small onions, 320 g
• 1 oz olive oil
• 1/2 oz garlic 2-3 regular sized cloves
• 8 oz mushrooms
• 1/2 tsp salt
• Thyme
• Tarragon
• Capers (optional)
• White wine for deglazing
• Meat thermometer

Procedure

Stuffing

1. Massage the lemon to open up the cells, then zest completely
2. Slice onions into rings
3. Heat oil in a large pan, add onions, mushrooms, lemon zest, salt and spices
4. Cook until the mushrooms have a sear and the onions have just barely started to brown
5. Add garlic, reduce heat, cook a bit more
6. Raise heat a bit, then deglaze with the white wine
7. Cook to reduce liquid
8. If using, mix in capers
9. Set aside and let cool

Chicken Prep

1. Skewer the lemon whole on the rotisserie spit
2. Skewer the chicken and sew up the neck end
3. Fill the cavity with the mushroom-lemon-onion stuffing
4. Finish tying up the bird securely and fasten the rotisserie forks

Cooking

1. Set a large roasting pan in the grill and set up the rotisserie
2. Preheat to 400F
3. Set the bird a-turning
4. Check at least hourly but don't open the lid much more often than that. A good grill will get a nice crisp on the skin but could take up to 6 hours to complete
5. After a couple of hours the bird should be rendering ample drippings into the roasting pan. Baste with these regularly and thoroughly
6. At some point the joints will start to loosen as cartilege is breaking down. This should be when you're done as long as the white meat temp has reached minimum safe levels. Don't rush it.
7. Table on a large wooden cutting board with proper carving gear (no, not an electric knife)