Uncle Bill's Chicken Barbecued on a Rotissiere
photo by William Uncle Bill
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1360.77 g broiler-fryer chickens
- 9.85 ml dried dill weed
- 4.92 ml granulated garlic powder
- 2.46 ml fresh ground black pepper
- 1 large orange, with rind cut into 6 pieces
- 1 sprig fresh rosemary (optional)
- 59.16 ml extra virgin olive oil
- 4.92 ml Chinese five spice powder
directions
- 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.
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RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.