The Best Rotisserie Chicken On The Grill

From Montreal to Vancouver - Rotisserie Chicken Is One of Canada's Favourite Meals. 

Hard to believe? Well...we have a 24 hour channel dedicated to it. I think that says something....

Jamie Purviance knows a thing or two about grilling. He's the author of Weber's Way To Grill - considered one of the premiere bibles of grilling available. Here - he gives food writer David Leite one of the best primers on perfectly making rotisserie chicken - a favourite for many Canadians who go to Swiss Chalet or St. Hubert for this delicious take on whole poultry. 

First things first. They show the proper way to truss a chicken - a term most people aren't familiar with. Trussing poultry ensures that the legs and wings are firmly fastened against the body. This helps maintain shape and cook evenly without drying out any of the extremities. 

After you've trussed your chicken, you'll be ready to mount it onto your rotisserie. 

They're using a Weber grill and apply an indirect cooking method using a BBQ. This involves using only 4 of the six burners (outside burners) and cooking the chicken at about 300 degrees while rotating. After about an hour, this particular BBQ model's infrared burner is fired up, and finishes the chicken golden and crispy. If your BBQ doesn't have an infrared burner, you can fire up all six burners on high to get the blistered golden finish on your bird as well. 

There's some great other tips here for measuring internal temperature and prep post removal from the grill. 

What do you think? Looking for the best organic poultryCheck out our premium selection of chicken, duck, and turkey or contact us

RELATED

BLOG POSTS

3 Delicious Steak Marinades for Your Next BBQ

Steak has always been one of the most popular meals in the world. Whether you prefer your steak medium-rare or well-d...

Product Highlight: Our Poultry Products

Searching for high-quality, free-range poultry products at a cost-effective price can be frustrating. Everywhere you ...

Product Highlight: Our Wagyu Beef Products

Wagyu beef is one of the highest quality beef products in the world. Sought after by many, wagyu beef is becoming inc...

The Best Rotisserie Chicken On The Grill

From Montreal to Vancouver - Rotisserie Chicken Is One of Canada's Favourite Meals.  Hard to believe? Well...we ...

Great Steak 101:
The Slice

Cooking meat well is the first part of a good steak experience. Letting it rest after removing it from the heat...

The Case For Cooking Steaks Frozen...

An age old culinary fact when cooking steaks is that room temperature meat is optimal versus cooking from frozen. T...

The Brilliant Herb Crusted Rack of Lamb

Good lamb rack is one of those things that we don't necessarily eat regularly, but when we do, it's always nice to ...

Aaron Franklin's Definitive Guide To Pulled Pork

Pulled pork. Pork Butt. Shredded pork. Pork shoulder. It's got a variety of names. We all usually enjoy it on a hot...

The Perfect Pressed Pork Belly by Gordon Ramsay

Gordon Ramsay never disappoints. Here - he gives us a remarkably delicious recipe for the perfect pressed pork bel...

Cast Iron Steak by The Culinary Fanatic

/p> Just caught this delicious looking method for cooking a steak in a cast iron skillet. The recipe is courtesy o...
Close (esc)

Sign Up!

NOW OFFERING FREE LOCAL SHIPPING! 

Sign up to check out our new product releases and get early access to sales.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Shopping Cart

Your cart is currently empty.
Shop now