Sophie Bennett
Achieving the perfect balance when spit-roasting a chicken is a tricky affair. The bird has to be trussed into a tight package and secured on the rotisserie spit. The wings, legs, and drumsticks need to be locked down to prevent the chicken from pulling loose from the spit forks as the meat cooks. One trick to tying the knots when trussing is to use a double loop to start the knot, adding extra tension and holding the first tie in place. Before placing the chicken on the spit, you can add flavour by stuffing the cavity with citrus or aromatics, such as lemon, lime, or rosemary. To balance the chicken on the spit, slide the spit rod through the head end until the bird is centred, then slide and tighten the roasting forks deep into the meat to secure it. Adjust the chicken until it feels balanced, and you're ready to start cooking!
| Characteristics | Values |
|---|---|
| Chicken preparation | Brine the chicken, add seasoning, and truss the chicken by tying the wings and legs |
| Spit setup | A spit consists of a long roasting bar and at least two meat forks with clamps |
| Mounting the chicken | Slide the spit rod through the chicken's cavity, ensuring it is centred on the spit, then secure the meat forks into the meat |
| Balancing | Ensure the chicken is centred and balanced on the spit to ensure even cooking |
| Cooking | Set the heat to around 300-350 and cook for about 20 minutes per pound until the internal temperature reaches 170º Fahrenheit |
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What You'll Learn
Trussing the chicken
Trussing a chicken is a little tricky, but it's worth the effort for a juicy rotisserie chicken. The wings, legs, and drumsticks need to be locked down to prevent them from flopping around and pulling the bird loose from the spit forks as the meat cooks and tenderises.
Before trussing, you can add flavour by placing citrus or aromatics, such as lemon, lime, orange, garlic, rosemary, or thyme, into the cavity of the chicken. You can also brine the chicken beforehand to pump up the moisture and flavour. A simple brine recipe is 2 gallons of water, 1 cup of kosher salt, and 1 cup of sugar. Submerge the chicken completely and refrigerate for at least 4 hours up to 8 hours. Remove from the brine, rinse, and pat dry before trussing.
To start trussing, take a length of twine and tie the drumsticks first. Bring the ends of the twine down between the knobs of the drumsticks, loop them out and up to catch the knobs, then pull the knobs together by tying a double loop and pulling it tight. Keep tightening the knot and pushing the knobs together until they cross, forming an X. Continue to tighten the knot and push the knobs towards the cavity until the drumsticks are up against the first knot. Finish off the knot and trim any extra twine.
Next, tie the wings to the body of the chicken. You can also tuck the wings behind the bird to help them stay in place. Make sure all the extremities are secure before placing the chicken on the spit.
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Positioning the chicken on the spit
Firstly, ensure that your chicken is trussed securely. This involves tying the wings and legs of the chicken to prevent them from flopping around during cooking. There are various techniques for trussing a chicken, but a common method is to use a double loop knot to secure the wings and legs tightly. You can also add some flavour by placing citrus fruits or aromatics, such as a lemon or rosemary, inside the chicken's cavity before trussing.
Once the chicken is trussed, it's time to centre it on the spit. Place the chicken next to the roasting bar, which should have the sharp end on the left and the blunt end on the right. Slide one of the meat forks over the blunt end of the roasting bar, with the tines facing the sharp end. Adjust the fork until it aligns with the tail of the chicken, then clamp it securely to the roasting bar.
Now, carefully slide the sharp end of the roasting bar into the cavity of the chicken, with the exit point at the neck. The roasting bar should easily pierce the skin around the neck. At this point, the chicken is considered threaded onto the spit.
Next, focus on positioning the first meat fork. Try to get the tines of the fork into the main body of the chicken, rather than the legs. Once you're satisfied with the placement, clamp the fork tightly to hold the chicken in place.
Finally, slide the second spit fork onto the spit, pushing it into the breast meat of the chicken, just above the wings. Keep pushing until the bird is squeezed between both forks. Ensure that the chicken remains centred on the spit, then tighten the second fork to lock it in place.
If you are cooking multiple chickens, it is important to balance them evenly on the spit. One technique is to position the chickens "'nose to tail' and '1-up and 1-down' to improve balance. Additionally, make sure that the overall weight is distributed evenly on the rotisserie skewer to ensure smooth rotation and even cooking.
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Securing the chicken with forks
Firstly, lay the roasting bar on a counter, with the sharp end on the left and the blunt end on the right. Centre the trussed chicken—with its wings and legs tied—next to the roasting bar. Slide one of the meat forks over the blunt end, with the tines facing the sharp end. When the fork aligns with the tail of the chicken, clamp it to the bar.
Next, carefully position the sharp end of the roasting bar towards the cavity of the chicken. Gently slide the bar into the cavity, with the exit point being the neck. The roasting bar should easily pierce the skin around the chicken's neck. The chicken is now threaded onto the spit.
Now, focus on the clamped meat fork. Adjust the position of the fork so that the tines are secured in the main body of the chicken, rather than in the legs. Slide the second spit fork onto the spit and push it into the breast meat, just above the wings. Keep pushing until the bird is firmly squeezed between both forks. Ensure the bird is centred on the spit, then tighten the second fork to lock it in place.
Finally, check that the chicken is balanced on the spit. If one side feels heavier than the other, adjust the position of the chicken and forks until it feels balanced. Now you are ready to start cooking your juicy rotisserie chicken!
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Adding flavour with aromatics
Aromatics are a great way to add flavour to your chicken. Before putting your chicken on the rotisserie, you can place aromatics inside the cavity of the chicken. This should be done before the chicken is placed on the spit. You can also rub aromatics onto the chicken before placing it on the spit.
There are many different types of aromatics that can be used to flavour chicken. Spices such as cumin, coriander, garlic, paprika, turmeric, black pepper, cloves, cayenne, cinnamon, cardamom, celery seeds, coriander seeds, fennel, and rosemary can be used to flavour chicken. Aromatics such as ginger, basil, thyme, oregano, and bay leaves can also be used.
Some people prefer to use a blend of spices and herbs to create a rub for their chicken. This can be a dry rub or a wet rub that includes ingredients such as butter or oil. Popular blends include Adobo Lime Rub, Applewood Chipotle Rub, and Buffalo Wing Rub.
You can also place citrus fruits inside the cavity of the chicken to add flavour. Lemons, limes, and oranges can be used to add a zesty flavour to the chicken.
When using aromatics to flavour chicken, it is important to consider the cooking method and the timing of when the aromatics are added. For example, when poaching chicken, it is recommended to simmer the aromatics in water before adding the chicken to allow the flavours to release and intermingle.
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Cooking temperature and timing
Cooking a chicken on a spit, or rotisserie, is a great way to get juicy, tender meat with a delicious crispy skin. The key to success is ensuring the chicken is secure on the spit and rotating evenly, and cooking until it reaches the right internal temperature.
Firstly, it is important to truss the chicken. This involves tying up the wings and legs to prevent them from flopping around and causing the chicken to become loose on the spit. There are various ways to truss a chicken, but a common method is to tie the drumsticks together with kitchen twine, looping the twine around the knobs of the drumsticks and pulling tight to form an X. The wings should be tucked in and the bird trussed into a tight package.
Once the chicken is trussed, it can be placed on the spit. The spit should be threaded through the cavity of the chicken, entering at the back and exiting at the neck, with the spit forks securing the chicken in place. The chicken must be centred and tightened on the spit to ensure it is secure and will rotate evenly.
Now, the chicken is ready to cook. For a gas grill, a temperature of 350°F - 375°F is recommended. The chicken should be cooked for approximately 1 ½ hours, or until the inner thigh reaches an internal temperature of 170°F-175°F. This can be checked with a digital thermometer. The chicken is done when it reaches the right temperature, not after a certain amount of time, so it is important to keep checking. The chicken should be a deep golden brown colour when ready.
It is important to note that cooking times may vary depending on the heat source and weather conditions. For example, cooking on charcoal may take around an hour, while an outdoor grill setup could take anywhere from 1 ½ to 2 hours. It is recommended to start the process 2 ½ hours before serving to allow for setup, preparation, and resting time.
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