Rotisserie Roasted Charcoal Chicken

To prepare the charcoal grill for cooking, light a load of charcoal in a charcoal starter. While the charcoal is heating up, remove the cooking grids and stainless steel heat diffuser from your charcoal BBQ. Next, place one or two trays at the bottom of the BBQ and fill them with water, chicken broth, or even a light beer-like IPA. Open the bottom vent about ¼ of the way, adjusting it to the first notch. To either side of the drip trays, add a little unlit charcoal and, for added flavor, some chunks of your favorite smoke wood. Once the charcoal is ignited, pour half of the load on each side of the trays. Close the lid and preheat the grill to approximately 350°F. You will need to open or close the vents to manage the temperature.

While the charcoal kettle barbecue is preheating, prepare the chicken with seasoning if you didn’t season it the night before. Fold the wings behind its back and place the bird so that the legs are pointing towards you. Next, take a length of butcher's twine and pass it under the bird, positioning it between the wings and legs. Then, bring the twine up under the armpits of the bird. Cross the twine in front of the breasts, ensuring the neck skin is pulled tight under the twine. Continue running the twine down the sides of the chicken and cross it under the point where the breasts meet above the cavity opening. Finally, loop the string under the legs and tie it securely.

Slide the first set of forks onto the charcoal rotisserie spit rod and then carefully slide the chicken onto the rod. Position the second fork and secure the chicken and forks to the rod. Check for balance by holding the ends of the rod in flat palms. The rotisserie will swing quickly to the heavy side. Place a counterbalance in the opposite direction to ensure the rotisserie is balanced. Insert the rotisserie into the motor housing and into position over the drip trays. Turn on the motor and make sure that the rotisserie is turning smoothly. Close the lid and allow the chicken to cook for 45 to 60 minutes, or until an internal temperature of 155°F (68°C) in the breast and 175°F (79°C) in the leg/thigh.

Using heat-resistant gloves, remove the chicken from the rotisserie and allow it to rest for at least 10 minutes before slicing and serving with your favorite seasonal veggies.

While you are waiting for the chicken to rest, use those heat-resistant gloves again and retrieve the drip trays. Use the liquid in them to make a delicious gravy. In a saucepan over low heat, melt 2 to 3 tbsp. butter, then whisk in the same amount of flour. Once the flour smell has cooked off, slowly – about ¼ cup at a time – whisk in the liquid from the drip trays until you get the consistency you desire.