Rotisserie Chicken is one of my favorite methods of cooking
our feathery friend. With today's gas grills it's easy to get the
chicken cooked to perfection. What you see here is nothing fancy as
far as seasonings since experimentation is the key to the taste
you're looking for.
I like to use a chicken just under 4 pounds.
the chicken as you normally would removing the giblets. Using your
index finger gently begin separating the skin from the meat starting
at the tip of the breast. Work you way up towards the front of the
chicken until you hit the breast skin membrane, don't break that
membrane. Now work down and towards the thigh. You should wind up
with a nice pocket that allows access to the breast meat and thigh
the chicken (legs up) and move the skin away from the meat. Sprinkle
whatever seasoning you want into each pocket.
I have a mixture of chicken rub, garlic powder, lemon and pepper
and dried parsley flakes.
a few slices of bacon and season them up. Fold a small portion of
the bacon over your index finger and push the bacon into the pocket.
arrange the bacon so one end is up into the breast section and the
other end is tucked into the body/thigh joint area.
Season the outside and cavity of the chicken and throw a couple
of pieces of bacon in the cavity.
Don't be afraid to add onions and other veggies and you can
substitute fresh sausage for the bacon. You can also chop some taso
or andouille up fine and stuff the skin with that.
the chicken and let er' go on the rotisserie until it's nice and
brown. Check the doneness with a meat thermometer; it's done
when the internal thigh temperature reaches 160 to 170ºF.