Highbridge Farm High Welfare Whole Chicken

Rotisserie cooking a whole chicken on a BBQ is a fantastic way to achieve a juicy, evenly cooked bird with a deliciously crispy skin. Here’s a straightforward guide to help you master this cooking method:

Ingredients

• 1 whole chicken (about 3 to 4 pounds)
• Olive oil or melted butter
• Salt and freshly ground black pepper
• Your choice of herbs and spices (e.g., thyme, rosemary, garlic powder, smoked paprika)

Equipment

• BBQ with a rotisserie attachment
• Meat thermometer
• Butcher’s twine

Preparation

1. Prepare the Chicken:
   • Remove the chicken from the refrigerator at least 30 minutes before cooking to allow it to come to room temperature for more even cooking.
   • Pat the chicken dry inside and out with paper towels. This helps the skin become crispy during cooking.
2. Season the Chicken:
   • Rub the entire surface of the chicken with olive oil or melted butter. This helps the seasoning stick and contributes to a crispy skin.
   • Season the chicken generously inside and out with salt, pepper, and your chosen herbs and spices. For added flavor, you can also stuff the cavity with aromatics like lemon halves, garlic cloves, or additional herbs.
3. Tie and Attach to the Spit:
   • Truss the chicken with butcher’s twine by tying the legs together and securing the wings to the body. This helps the chicken cook evenly.
   • Carefully skewer the chicken onto the rotisserie spit, ensuring it is centered and balanced. Secure it with the spit forks to prevent it from slipping during cooking.

Cooking

1. Preheat the BBQ:
   • Preheat your BBQ to a medium-high heat, around 350°F to 375°F (175°C to 190°C). If you’re using a charcoal grill, allow the coals to burn down to a consistent medium heat.
2. Begin Rotisserie Cooking:
   • Place the spit on the grill, and turn on the rotisserie motor. Close the lid to maintain a stable temperature.
   • The chicken will need to cook for about 1 ½ to 2 hours, but the best way to ensure it’s done is to use a meat thermometer. The internal temperature should reach 165°F (74°C) in the thickest part of the thigh, not touching the bone.
3. Monitor and Baste (Optional):
   • If you like, you can baste the chicken during cooking with additional olive oil, melted butter, or a marinade to add flavor and moisture. Do this sparingly to avoid losing heat from the BBQ.
4. Rest the Chicken:
   • Once the chicken has reached the correct internal temperature, carefully remove it from the rotisserie and let it rest for about 10 minutes. Resting allows the juices to redistribute throughout the meat, making it more tender and flavorful.
5. Serve:
   • Carve the chicken and serve it with your favorite sides. Roasted vegetables, a fresh salad, or grilled corn make excellent accompaniments.

Tips

• Ensure the chicken is securely fastened to the spit to prevent it from slipping or cooking unevenly.
• Keep the BBQ lid closed as much as possible to maintain a consistent temperature and ensure even cooking.
• Consider placing a drip pan under the chicken to catch drips, which can be used to make a delicious gravy or prevent flare-ups.

Enjoy your BBQ rotisserie chicken with its juicy interior and crispy exterior, a delightful centerpiece for any meal that’s both delicious and visually impressive.