taking it for a spin

Roasting a chicken on the grill has never been a real problem, but I always felt that it could be done better. The skin was never crisp enough, some parts were more juicy than others, and you have to tend the meat quite a lot. I wanted better results with less work. Thanks to a recent birthday I now have the tool to allow me to achieve this, the Weber rotisserie. It’s a real “set it and forget it” solution to perfectly done poultry… and non-feathered meats too.

The reason a rotisserie makes a difference is because you can evenly and easily cook a large hunk of meat at a higher temperature without worrying about burning one side of the meat. If you tried that temperature with a normal indirect steup then you would have to watch your chicken like a hawk, constantly open up the lid to turn your chicken, losing all the heat and therefore not getting crisp skin.

A full chimney of lit charcoal was divided on two sides of the grill and a drip pan nestled inbetween. The zwarte hoevekip (black “farm chicken”) was then skewered, seasoned and set in place. The chicken seemed dwarfed by the whole setup but was soon having fun pirouetting over the hot coals. The rotisserie’s electric motor was very quiet and I found myself looking for signs of movement to make sure it was still running. When the meat looked like it was almost done, I applied a light glaze. This was more for looks than anything else. It does add flavor to the skin but it doesn’t really give the meat underneath anyting extra. The chicken received three layers of glaze in the last 10 minutes. Total cook time was a quick 35-40 minutes. Thats pretty quick.

  • Seasoning: grey sea salt, fresh ground black pepper and a decent dash of ginger powder.
  • Glaze: 1/4 cup maple syrup, 1/4 cup orange juice and the juice of one lemon.

The resulting chicken was very tasty. I probably could have left it on a couple minutes longer since not all of the skin had crisped up yet but none the less the skin was much better than usual. The maple and citrus glaze was a great addition and next time I will try injecting some of that into the meat before cooking rather than glazing. All in all I am very happy with my new grilling gadget and can’t wait to get some other meats spinning!

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