Rotisserie Chicken The main mystery for me is how to get the darn thing on the spit. Here comes to the rescue…
There is something of an art to putting meat on the spit. You need a good, firm hold and you need balance. If you put a bird on a spit that isn’t balanced, not only will it put undue wear and tear on your rotisserie motor but also it will lead to uneven cooking. Putting the chicken on the spit:
Step 1: Have the chicken thawed, cleaned and ready to cook. Have the spit and forks cleaned and the rotisserie ready to go.
Step 2: Run the spit through the breast, parallel to the backbone. Try to image a line running through the very center of the bird. The spit will run out through the body opening. Make sure it is centered.
Step 3: Attach spit forks into breast and tail areas. Make sure the forks are pressed tightly together and that the chicken is secure.
Step 4: Tie the wings together with twine at the first joint from the tip around the back of the chicken.
Step 5: Loop a piece of twine around the tail and rod and tie tightly around the crossed legs.
Step 6: Test the whole thing for balance by rolling the spit in the palms of you hands. It should turn easily and not have a heavy and light side. If it isn’t balanced adjust the spit forks.
As the bird cooks it can become a little unbalanced due to fluid loss. I try to keep access to the body cavity and have some celery or carrot sticks, or whatever that I can wedge inside to try and rebalance a bit.
Here is the complete recipe at Spit roasted chicken
1 five pound chicken
4 slices bacon
3 tablespoons butter
salt and pepper to taste
Sprinkle the inside of the chicken with the salt and pepper. Truss the chicken. Place securely on rotisserie skewer. Dry thoroughly with paper towels. Rub with butter and sprinkle with salt. Blanch bacon in boil water for one minute. Secure the strips of bacon over the breast and thighs with string. Preheat your grill and prepare you rotisserie. Place a drip pan under the place where the chicken will be and fill it half full with water. Place chicken on grill with a medium heat. Cook until the center of one breast reached 165 degrees. Remove bacon about 15 minutes before the chicken is done and baste with drippings from the pan.
Another tip is to use a syringe with butter in it and inject directly into the breast of the bird every so often. Saw this on a forum somewhere

I’m Rich & Co.

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