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Rotisserie ovens and barbecues have become popular over the last few years. They are convenient and produce tender, delicious chicken. The rotation on the spit causes the bird to baste itself. If you don't have a rotisserie, no problem. Just roast the chicken, breast side down. It may not look as pretty, but the white meat comes out tender and juicy.

  • 1 whole chicken, 4-5 lbs.
  • 70 charcoal briquettes
  • cotton string (do not use poly or nylon, it may melt)

Remove the neck and giblets from the cavity of the chicken. Rinse the chicken inside and out. Tie the ends of the drumsticks together using a simple square knot. Then tie a piece of string around the thick parts of the drumsticks and another around the wings to hold them against the body. Shake on the BARBECUE OF THE AMERICAS heavily, about 1 TB. per side. Rub the seasoning into the skin. Rub an extra TB. of seasoning inside the chicken.
If you are using a kettle-style barbecue, pile about 35 coals on two sides of the kettle, leaving a space down the middle at least as wide as the chicken. The coals should be red and glowing after about 15 minutes. Place the grate on the grill so you can easily add coals if necessary. Place the chicken breast side down above the empty space between the coals. Leave the lower vents open. Put on the cover with the vents slightly closed.
Roasting time will be 1 to 11/2 hours or more, depending on the heat of the fire and the size of the bird. After an hour, test the chicken with a meat thermometer by inserting it into the thick area near the thigh. It will be done when the temperature goes over 160°. The juices should run clear when you remove the thermometer.
Bring it to the table whole and carve it, or cut the chicken in halves or quarters and serve.

Barbecue Of The Americas 2.5 oz. 1/2 cup jar

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