Video:How to Rotisserie Cook a Chicken on a Spitwith Ted Menzies
Want the secret to achieving a perfectly juicy and tender chicken? A Rotisserie. This video shows you how to cook a whole chicken on a barbeque rotisserie and gives you grill-master tips for getting the most delicious results.See Transcript
Transcript:How to Rotisserie Cook a Chicken on a Spit
Hi, I'm Ted Menzies for About.com with some tips for barbecuing a whole chicken on a rotisserie. For real great barbeque flavor, you can't beat a whole chicken cooked over an open flame.
Setting up the Rotisserie
One of the best ways to cook a whole chicken is by using a rotisserie spit on your barbecue. The first thing that you want to do is to make sure that your spit is set up properly, before you ever turn on the grill. Once it's hot, making any adjustments can be quite difficult. Remove the grills from the surface to give the bird extra room to rotate.
Brining the Chicken
Start with a whole chicken, rinsing it under cold water and removing the giblets. When cooking a whole bird, you'll get the best results when you brine it first. Combine three quarters of a cup of coarse salt with about a gallon of warm water and mix until dissolved. Place your chicken into the large bowl and cover, setting aside for at least for four hours. Overnight is even better.
Trussing the Chicken
When you're done brining, place the bird on a cutting board and truss it. This ensures that the meat cooks evenly and holds a nice shape while cooking. To truss, simply wrap a length of butcher's string around the drumsticks and cross over the breast in a X pattern. Tuck under the wings and secure with a bow on the top.
Blanching the Bacon
Next, give the chicken a pat down with a paper towel and brush with a coating of butter and sprinkle with some more of the coarse salt. In a small saucepan, blanch a few strips of thick cut bacon for about a minute. Carefully tuck the strips of bacon under the string to keep it on the surface of the skin.
Setting up the Chicken on the Rotisserie
Next, feed the spit through the carcass and secure the tines on each end. The tighter you are able to fix the forks on the spit, the better the chicken will stand up to the constant turning once it's over the flame. Once your grill has heated up, turn it down to low heat before you start to cook the chicken. Carefully place the spit into the motor. I recommend using a pair of heat-proof gloves to allow you to adjust the spit without burning your hands. Don't be discouraged if your chicken flops around at first. It's still a little water-logged from the brining and will definitely require some adjustments as it heats up. The good news is that as it gets hotter, the meat and skin will constrict and the bird will take on the traditional shape.
Cooking the Chicken
Cook with the cover closed for about three hours, or until the internal temperature reaches 165 degrees. It's best to keep the cover closed for as long as you are cooking, but you do need to keep an eye on it. One good trick for making sure that your chicken is still rotating is to check the knob on the end of the spit. As long as it's spinning smoothly, your chicken hasn't fallen off. If you're like me and want the skin to be extra crispy, turn the heat up for the last twenty minutes or so to get a deep dark finish on your bird.
Thanks for watching. You can find other great recipes like this in the bbq section of About.com, and the Food.About.com for all of your cooking needs.