One of my favorite methods of cooking, at the moment, is rotisserie. I have had good success with pork but I was worried about doing any kind of bird for two reasons. first, is trussing, it looked a little complicated but turned out to be rather easy. The next thing was getting them on and balanced properly. That turned out to be rather easy as well. My first foray into rotisserie with birds was two, three + pound chickens.
I started out by brine-ing the chickens for about 4 hours. Next I separated the skin and used a paprika based BBQ rub under the skin. I also stuffed the inside with a couple cut up orange slices and several rosemary twigs. All the chicken juices soak into the rosemary and orange as it keeps rotating around adding good flavor.
 |
| Ready to put on the Grill |
 |
| Infrared on High and High indirect heat |
One other important detail. When doing a rotisserie at high heat you want to have some liquid in your pan. I used a can of beer which worked really well to keep the meet from drying out.
 |
| On for about 20 minutes so far |
 |
| Delicious Close Up |
 |
| All done and resting |
These chickens were far superior to any we have bought in the store and they really don't take that much effort. If I do these again I would turn the grill down a bit. I got up over 500 degrees and I think they cooked a little to fast.
