Rotisserie Chicken
What A Fun Way To Barbecue, If You Don't Have A Rotisserie, This Works Just As Well Propping The Chicken Up Using The Beer Can Method. If You Have Neither A BBQ Or A Rotisserie, Just Pop It In The Oven :D
Ingredients
- Deep South Creole Rub.
- 2*2Kg Chickens.
- 2 Lemons (Halved).
Method
- Liberally Dry Rub The Chicken(s) With Deep South Creole.
- Leave Uncovered In The Fridge For An Hour To Dry The Skin Out (Leads To Crispier Skin), Pop 2 Halved Lemons In Each Chicken.
- Insert Rotisserie Spindle Through The Chickens & Secure In Place. Avoid Direct Heat.
- Brush Liberally With Rapeseed Oil To Help Prevent Spices From Burning.
- This Will Take Around 1Hour To Get Anywhere Near Temperature, When Its Temperature Probing At 74c Throughout It's Time To Remove From The Heat & Rest for 15 Mins Before Carving.
Serving Suggestions
- Coleslaw, Chips Cooked In Beef Dripping. Keep It Simple. Amazing.
WOW! This Was Likely The Most Flavourful Chicken With The Best Texture That I've Ever Had. 10/10.