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1
Clean the chicken and pat dry. Make a wet rub from the Poultry Rub and enough olive oil to make a loose paste. Truss and secure the bird on the rotisserie spear and slather the wet rub over the entire bird.
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2
Preheat the grill to a very high heat. Secure the bird on the rotisserie spit and place a large, shallow pan under the bird to catch the drippings. Roast at high heat for about 30 minutes. This will jump-start a crispy skin and seal in the juices. After 30 minutes, turn the heat down until the grill maintains a temperature of around 325 degrees and roast for about 2 hours more.
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3
Happy Hour Time:
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4
Enjoy a cool beverage and appetizers while the bird roasts for an hour.
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5
After Happy Hour, while bringing the chicken stock and seasonings to a slow boil, chop the onion. Add the onion to the stock and let cook for about 15 minutes. While the onion simmers, chop the carrot and celery and add to the pot. Simmer till the bird is done.
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6
Remove the chicken from the spit, cut into crude quarters and let rest till cool enough to handle. Don't worry if it looks like the chicken is a bit undercooked, it'll finish cooking in the stock pot. While the bird rests, slice the mushrooms and add to the simmering pot. Pass around tastes of the stock and add salt and pepper as desired.
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7
When cool enough to handle, pull the meat from the bones and chop into large bite-sized pieces. Add the chicken to the soup pot and bring to a rapid boil. Once boiling, add the noodles and stir frequently to make sure they don't stick together. Undercook the noodles a bit as they will continue to cook after removing from heat.
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8
Some hot-from-the-oven Loaded Biscuits are perfect with this soup.
