Ingredients:

• Largish (5lb) whole chicken
• Spice Rub:
  • Salt
  • Pepper
  • Sugar
  • Cumin
  • Chili powder
  • Turmeric

Preparation:

Mix all spices together in a small bowl. Rub onto the outside of the chicken. Chicken now appears as such:

To prepare the roasting apparatus, dig a firepit in your back yard. Line with rocks. Assemble a mechanical rotating apparatus of your choice (hereafter referred to as the “spit”). I’m using two bicycles welded together with a meat-frame and a washing machine motor to drive them as such:

Throw in a bunch of wood, and light the fire. (Be sure to check with your local fire marshal to ensure that open cooking pits are allowed in your locality.) I suggest a tasty hardwood like Alder. Once the wood has reached a nice even temperature, attach the chicken to the spit. String could work, but for durability in the fire, I recommend metal wire, as such:

Allow the chicken to spin on the fire for about 60 – 90 minutes. Periodically check internal temperature with a meat thermometer to ensure food safety. Remove from heat and enjoy.

Conclusion:

The slightly smoked flavor is amazing. I’m really looking forward to roasting a whole lot more meat this way.

Friday, August 17th, 2007 @ 2:35 PM Events, Recipes, Rotisserie, Techniques
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