Crispy skin and juicy meat…that sort of thing can make a man happy.
What made me really happy was watching this bird spin while it cooked on a rotisserie.
I like to use low indirect heat when I spin chickens. This bird was gilled on an old Weber gas grill. I had the front two burners turned off and the back burner was set to medium. This bird took about two hours to finish. Those were two very nice hours.
I think the most important trick for a great rotisserie chicken is taking the time to truss the bird so it doesn’t flop around all over the spit.
I just used salt and pepper to season the chicken. Sometime I stuff onions and celery into the cavity but skipped it on this cook. I don’t think I noticed much of a difference.