Rotisserie Chicken

Rotisserie “anything” has got to be one of the best ways to cook meat of any kind, be it lamb, pork, roast beef or in this case, chicken.

If your BBQ/grill does not have one, go get yourself one. Rotisseries make your meat taste better simply from the fact that your meat is self basting and cooked evenly.

Here are some tips that I’ve discovered in the years I’ve used a rotisserrie:

1. Go buy one. I bought a universal rotisserie that upon reading the instructions, it was adaptable to most of the better known BBQ/gas grills on the market.
2. Truss your chicken. Otherwise the legs will flop around and trussing will assist in even cooking. Click here to see how.
3. Put a tray underneath whatever you’re cooking and put some water in it. Fat does render from your meat and fat will burn and thus blacken your meat.
4. Close the BBQ lid and aim for a temperature of 325-350F. Low & slow works best for rotisserie.
5. Check the pan every 30 minutes or so to see if water should be replenished in the tray.
6. When your meat is done, always allow the meat to rest before carving.

Finally, try my seasoning suggestion on your chicken. For those in Canada who are familiar with Loblaws and other George Weston related supermarkets, you’ve probably bought one of their rotisserie chickens for take home.

I learned from a store manager that they use a “Magic Creations” seasoning on those chickens. I’ve reproduced those same take-out chickens at home (with my added herbs) and now you can too!

Visit the company’s website if you’d like to order this seasoning.