Recipe by William (Uncle Bill) Anatooskin
This chicken is so delicious when barbecued on an indoor Barbecue Rotissiere, turns out tender and moist. The orange and spices permeate throughout the chicken and the flavors are so good. It is so easy to prepare.
Top Review by itsnevrenough
This is very good. Unfortunately I didn't have any rosemary, but I used the technique as you described. It was awesome! It was the most tender and moist chicken I have ever made... and it tasted good, too! : ) Thanks!
- 3 lbs broiler-fryer chickens
- 2 teaspoons dried dill weed
- 1 teaspoon granulated garlic powder
- 1⁄2 teaspoon fresh ground black pepper
- 1 large orange, with rind cut into 6 pieces
- 1 sprig fresh rosemary (optional)
- 4 tablespoons extra virgin olive oil
- 1 teaspoon Chinese five spice powder
Directions See How It's Made
- Remove any parts from cavity (if any) and set aside for other use.
- Wash cavity and the whole chicken with cold water, then dry with paper towelling.
- Boil a large kettle of water to scalding hot.
- Place the chicken in a large pot and pour the scalding water over the entire bird including the cavities.
- The skin will shrink against the chicken meat and help keep the chicken moist.
- Dry the chicken with paper towels.
- Weigh the chicken to determine the weight for cooking.
- Sprinkle inside body cavity with dried dill weed, granulated garlic powder and coarse black pepper.
- Now stuff the cavity with the cut oranges, squeezing them slightly to release some orange juices. Insert the rosemary sprig.
- Tie the wings and legs with butcher string to keep them from flopping around when barbecueing.
- Place the chicken over the rotissiere spikes and attach the holder. Place the chicken in the centre of the holder.
- Rub or brush olive oil generously over the entire chicken and then sprinkle the five spice powder generoulsy over the chicken.
- Place the chicken in the rotissiere and close the door.
- Set your timer for 15 minutes per pound of chicken. Therefore, a 3 pound chicken will take 45 minutes to barbecue.
- It is not necessary to baste the chicken while it is barbeceuing.
- You may wish to test for doneness. Insert a meat thermometre into the breast of the chicken and it should read between 175 - 180°F Do not overcook.
- When the chicken is done, remove onto a plate and remove from the spit.
- Cover with aluminum foil and let rest for about 20 minutes before slicing.
- The skin of the chicken will be nice and brown and so tasty, that's if you wish to eat the skin.
- You can also use 2 large lemons (quartered) instead of oranges to give the chicken a nice lemony taste.
- You can use a larger chicken, up to 5 pounds.
- I prefer to use the Ron Popiel Barbecue Rotissiere or the Baby George Foreman Rotissiere.
- Serve with a Curry/Onion Sauce.
- NOTE: During cleanup, spray your counter, cutting board, pots, pans, utensils and other areas with full strength bleach that were used to prepare the chicken.
- You may wish to rub the entire outside of the chicken with plenty of butter, instead of olive oil. Sprinkle with dried bread crumbs or Panko crumbs and pat down into the butter. You will get a nicely browned and crispy skin.