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1
Remove any parts from cavity (if any) and set aside for other use.
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2
Wash cavity and the whole chicken with cold water, then dry with paper towelling.
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3
Boil a large kettle of water to scalding hot.
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4
Place the chicken in a large pot and pour the scalding water over the entire bird including the cavities.
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5
The skin will shrink against the chicken meat and help keep the chicken moist.
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6
Dry the chicken with paper towels.
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7
Weigh the chicken to determine the weight for cooking.
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8
Sprinkle inside body cavity with dried dill weed, granulated garlic powder and coarse black pepper.
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9
Now stuff the cavity with the cut oranges, squeezing them slightly to release some orange juices.
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10
Insert the rosemary sprig.
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11
Tie the wings and legs with butcher string to keep them from flopping around when barbecueing.
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12
Place the chicken over the rotissiere spikes and attach the holder.
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13
Place the chicken in the centre of the holder.
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14
Rub or brush olive oil generously over the entire chicken and then sprinkle the five spice powder generoulsy over the chicken.
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15
Place the chicken in the rotissiere and close the door.
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16
Set your timer for 15 minutes per pound of chicken.
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17
Therefore, a 3 pound chicken will take 45 minutes to barbecue.
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18
It is not necessary to baste the chicken while it is barbeceuing.
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19
You may wish to test for doneness.
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20
Insert a meat thermometre into the breast of the chicken and it should read between 175 - 180F Do not overcook.
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21
When the chicken is done, remove onto a plate and remove from the spit.
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22
Cover with aluminum foil and let rest for about 20 minutes before slicing.
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23
The skin of the chicken will be nice and brown and so tasty, that's if you wish to eat the skin.
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24
You can also use 2 large lemons (quartered) instead of oranges to give the chicken a nice lemony taste.
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25
You can use a larger chicken, up to 5 pounds.
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26
I prefer to use the Ron Popiel Barbecue Rotissiere or the Baby George Foreman Rotissiere.
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27
Serve with a Curry/Onion Sauce.
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28
NOTE: During cleanup, spray your counter, cutting board, pots, pans, utensils and other areas with full strength bleach that were used to prepare the chicken.
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29
You may wish to rub the entire outside of the chicken with plenty of butter, instead of olive oil.
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30
Sprinkle with dried bread crumbs or Panko crumbs and pat down into the butter.
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31
You will get a nicely browned and crispy skin.
