How to roast a whole Chicken on the BBQ rotisserie accessory

In this video Richard Holden, the Gourmet BBQ chef, shows you how easy it is to cook a whole roast chicken on the barbecue. We are cooking it on a 57cm Weber charcoal BBQ with a rotisserie attachment. The rotisserie ensures that the chicken is cooked evenly all around. Avoiding the dreaded salmonella is really easy with an instant read temperature probe; just probe the chicken in at least 4 different places and once it has reached a temperature of 75C it is thoroughly cooked. The chicken was sourced locally from Higginson’s Butchers, Grange over Sands, Cumbria.
The chicken has just been prepared with a rub of dried coriander, cumin, paprika, oregano, fennel seeds, soft brown sugar, sea salt and ground black pepper, made into a paste with the addition of a little rapeseed oil. One of the keys to successfully roasting meat on the BBQ is to use the indirect cooking method, where the baskets of hot coals are placed to each side of the BBQ leaving a gap down the middle. The rotisserie is positioned so that it is directly over the area where there are no coals; if you place the chicken directly over the coals it is too hot and the outside will burn before the centre is cooked. This is when you leave yourself open to the threat of salmonella.
The barbecue is pre-heated to a temperature of about 200C before starting to cook the chicken. As the chicken is constantly rotating, the chicken is self-basting as the juices are continually running back into the flesh instead of out of the chicken into the roasting pan. Allow about 20 minutes a pound for the chicken to cook then check the temperature to see if it is cooked. Using a digital Instant Read Temperature Probe from Weber we checked the temperature of the chicken over several points and once it has reached a temperature of 75C in every point then the chicken is ready and needs to come off the BBQ; just remember the slogan ’75 staying alive’.
Richard shows you how to carve the chicken by taking all the meat off the bone at once; taking all the meat off in one go means that the breasts are much easier to carve once they are off the chicken.
Links
To see where Richard Holden is demonstrating and more recipes, just click the link:
www.richardhold...
Click the link to go to the Hayes Garden World events page to see when Richard is doing demonstrations in store:
www.hayesgarde...
Visit the barbecue pages to shop our range of barbecues, smokers and pizza ovens:
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Click the link to read more informative blogs on barbecuing and also such diverse topics as caring for garden furniture, fish keeping and gardening:
www.hayesgarde...
To visit Higginson’s website and source local Cumbrian meat, poultry and game just click the link:
www.higginsonso...
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[@mckeon1960]

How much coal did you put in baskets please

[@Johanlob1]

Nah, the skin is the best part of my chicken. That skin aint near roasted.
try again

[@heahea]

This is a pathetic attempt at rotisserie chicken, some chef.