Uncle Bill's Chicken Barbecued on a Rotissiere
- 3 lbs broiler-fryer chickens
- 2 teaspoons dried dill weed
- 1 teaspoon granulated garlic powder
- 12 teaspoon fresh ground black pepper
- 1 large orange, with rind cut into 6 pieces
- 1 sprig fresh rosemary (optional)
- 4 tablespoons extra virgin olive oil
- 1 teaspoon Chinese five spice powder
- Remove any parts from cavity (if any) and set aside for other use.
- Wash cavity and the whole chicken with cold water, then dry with paper towelling.
- Boil a large kettle of water to scalding hot.
- Place the chicken in a large pot and pour the scalding water over the entire bird including the cavities.
- The skin will shrink against the chicken meat and help keep the chicken moist.
- Dry the chicken with paper towels.
- Weigh the chicken to determine the weight for cooking.
- Sprinkle inside body cavity with dried dill weed, granulated garlic powder and coarse black pepper.
- Now stuff the cavity with the cut oranges, squeezing them slightly to release some orange juices.
- Insert the rosemary sprig.
- Tie the wings and legs with butcher string to keep them from flopping around when barbecueing.
- Place the chicken over the rotissiere spikes and attach the holder.
- Place the chicken in the centre of the holder.
- Rub or brush olive oil generously over the entire chicken and then sprinkle the five spice powder generoulsy over the chicken.
- Place the chicken in the rotissiere and close the door.
- Set your timer for 15 minutes per pound of chicken.
- Therefore, a 3 pound chicken will take 45 minutes to barbecue.
- It is not necessary to baste the chicken while it is barbeceuing.
- You may wish to test for doneness.
- Insert a meat thermometre into the breast of the chicken and it should read between 175 - 180F Do not overcook.
- When the chicken is done, remove onto a plate and remove from the spit.
- Cover with aluminum foil and let rest for about 20 minutes before slicing.
- The skin of the chicken will be nice and brown and so tasty, that's if you wish to eat the skin.
- You can also use 2 large lemons (quartered) instead of oranges to give the chicken a nice lemony taste.
- You can use a larger chicken, up to 5 pounds.
- I prefer to use the Ron Popiel Barbecue Rotissiere or the Baby George Foreman Rotissiere.
- Serve with a Curry/Onion Sauce.
- NOTE: During cleanup, spray your counter, cutting board, pots, pans, utensils and other areas with full strength bleach that were used to prepare the chicken.
- You may wish to rub the entire outside of the chicken with plenty of butter, instead of olive oil.
- Sprinkle with dried bread crumbs or Panko crumbs and pat down into the butter.
- You will get a nicely browned and crispy skin.
chickens, dill weed, garlic, ground black pepper, orange, rosemary, extra virgin olive oil, spice powder
Taken from www.food.com/recipe/uncle-bills-chicken-barbecued-on-a-rotissiere-211389 (may not work)