Chicken Rotisseries For Great Grilled Poultry


by Bob Haas


One of the problems of cooking poultry over the grill is that the outside often is done well before the center of the meat is cooked. Chicken rotisseries can help to solve this problem. The rotisserie can ensure the whole bird is cooked completely through without allowing the skin to burn.

Before placing on the grill, chickens should be prepared by removing giblet packs from the cavity and rinsing the entire body, inside and out. Use paper towels to blot the skin dry. You might choose to rub butter and salt inside the cavity to improve the flavor even more. Truss the birds to be cooked using heatproof twine to tie the drumsticks together and hold the wings against the breast.

Rotisserie spits have a minimum of two sets of prongs that serve to secure the bird. Larger grills may use longer spits allowing for cooking of two birds at the same time. Place a set of prongs on the spit at the handle end. Add the bird the long way, from the neck to the tail, center on the spit and secure in place using the second set of prongs.

Adjust the temperature of the grill to approximately 325 degrees. Turn the burner directly under the bird off for cooking. Turn on the motor and close the lid.

Baste the skin every twenty minutes while cooking. Use melted butter, olive oil or another baste with seasoning desired for the finished product. Basting is an important of keeping the meat under the skin moist and delicious.

Cooking time will vary depending on the size of bird as well as the number of times the lid is opened. Keep the lid closed as much as possible to retain heat. Use a meat thermometer in the drumstick to determine if the bird is done. Poultry should be cooked to an internal temperature of 180 degrees. The final basting can be with barbecue sauce if preferred.

Place the cooked bird on a platter. Allow to rest ten minutes before carving in order for the juices to reabsorb into the flesh. Clean all equipment thoroughly before they are put away.

Use of the grill in the summer is a perfect way to prevent heating up the home during the summer months. By adding chicken rotisseries, the chef can ensure poultry is cooked to perfection. The skin will be crispy on the outside without being burned while the meat is moist and tender.




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