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Simple steps to the perfect rotisserie chicken


[MUSIC PLAYING] As Much as I love a grilled
steak seared on my Weber, sometimes the best meals
take place above the grates. Sure, it may be tempting to pick
up a store-bought rotisserie chicken. They smell good. They look pretty good. But for a little
extra time you can have a great rotisserie
chicken in your own backyard even on a weeknight. Here’s how I get
it all together. Whether using a rotisserie
over charcoal or gas, the procedure is
basically the same. Before firing up the
grill, I set up my spit. I want my chicken in
the center of the grill. To ensure this, I place
the empty spit in place with one fork on the far end. I then move the fork to
mark one side as a reference for mounting the chicken. With the spit ready, it’s
time to fire up the grill. Rotisserie chicken
uses indirect cooking. In other words, the fire’s
kept to the side of the meat. On the Summit, I use
the two outside burners. On the Kettle, I push charcoal
to only one side of the grill. Whichever way you go, be
sure to use a drip pan. A chicken cooking
on the rotisserie will drop a lot of grease. It’s important to catch
that grease in the pans so as to not gum up the
inside of your grill and more importantly,
not create flare-ups. For heat, shoot for medium,
roughly 350 to 400 degrees Fahrenheit. Prepping the chicken
is straightforward. Take a fresh chicken,
about four to five pounds. Cut off the wingtips
and any excessive fat. Before mounting the bird on the
rotisserie, I like to truss it. Now trussing the bird
keeps the meat together, promotes even cooking, and
creates a killer presentation when cooked. There are a number of different
ways to truss a chicken. Here’s what works best for me. Use what works best for you. Take a butcher twine, put
a loop in the middle of it. Wrap the legs together. Then bring the twine towards
the neck of the chicken. Keeping the wings
pinned against the body, tie it off keeping the
twine as tight as possible. Next, mount the
chicken on the spit. Place the spit through the
bottom of the chicken cavity and onto the fork
we already placed. Take another fork and slide
up in the opposite direction. The fork should hold
the chicken firm so that once the chicken start
spinning it stays in place. When it comes to seasoning
a rotisserie chicken, I always wait till the
bird is placed on the spit. It makes things a lot easier. Let me show you how. Place the spit over a large
bowl or even your kitchen sink. Brush the chicken with
olive oil and then cover with your favorite rub. Rotate the spit as you work the
ingredients onto the chicken. Although, you could leave the
chicken on the countertop, the bowl makes it a much
easier process to manage. With the grill to temperature,
it’s time to mount the spit. Put the pointed end into
the rotisserie motor and place the spit
across the grill. Start the motor up
and lower the hood. If your rotisserie spit
has a counterweight, allow the chicken to
rest on the spit in place without inserting the rod
into the rotisserie motor. The heaviest part of the bird
will rotate to the bottom. Place the counterweight
in the opposite direction. This helps to balance out the
chicken putting less stress on the rotisserie motor. Depending on size,
these chickens will cook anywhere
from an hour and 15 to an hour and 30 minutes. [MUSIC PLAYING] During the last 10
minutes, open the hood and check the internal
temperature of the chicken. You want 165 degrees Fahrenheit
on an instant-read thermometer. Check between the
thigh and the leg. With the chicken done, it’s
time to get it off the grill. Remember now, the spit is hot. So wear a pair of grill
gloves to protect yourself. Stop the motor and
remove the spit. With the chicken on
a sturdy surface, use either a gloved
hand or a pair of tongs to loosen the fork screw. Slide off the fork. Then slide off the chicken. For safety, I like to
return the spit to the grill to allow it to cool. There you have it,
rotisserie chicken. I guarantee you, after you
grill your own you’ll never give one of those store
rotisserie chickens a second look. And don’t forget, rotisseries
aren’t just for chickens. [MUSIC PLAYING] Planning your next grilled
meal, consider giving it a spit. [MUSIC PLAYING]

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