Rotisserie Chicken

If you have a gas barbequeue you most likely have a rotisserie attachment. It allows you to have beautifully cooked and moist chicken, turkey and even lamb. It bastes itself and is simple and easy to make. Hubby got a new Webber gas barbequeue and was dying to try it out!

Ingredients:

1 whole chicken, patted dry and extra parts removed

1 tsp salt

1/2 tsp pepper

1 tsp paprika

small orange, poke a few holes in it

1/2 onion

Alder wood (if you want some smoke on your bird)

Liberally season inside the bird with salt and pepper, saving some for the outside.

Insert the 1/2 onion into the cavity followed by the orange

Rub the outside of your bird with olive oil

Season the outside with the remaining salt, pepper and paparika

Insert your rotisserie thru the bird and center it

I procured the cooking instructions from the Webber Website

Let the chicken rotate over Indirect High heat until the juices run clear and the meat is no longer pink at the bone, 1 to 1-1/4 hours (check the chicken after 30 minutes; if the skin is browning too quickly, reduce the heat to Indirect Medium).

*When finished, let rest for 15 minutes, remove the orange/onion and carve