Page 147 - Barbecue Chicken Made Easy

3b| On a rotisserie. Spear the bird, attach the counter balance if you have one, and pin or tie the wings and drums to the body so they don’t flap around. Set the rotisserie burner for medium. Be careful, these burners can get quite hot and the chicken is a thick thermal mass that needs time for the energy to penetrate.
4| Temp the bird. Place the chicken on the grill or rotisserie and keep a close eye on its progress. You're shooting for 160°F in the thickest part of the meat without touching bone. You want to gauge the bird’s temperature to make sure the skin doesn’t burn before the center is done either on the rotisserie or on the grate. On the grate, if the inside gets done and the skin is still pale, lift the bird up, drain the juices from the cavity into the pan, and move the bird to direct infrared heat and roll it around to darken and crisp the skin. This won’t be a problem on the rotisserie. The skin should be nicely browned. But you still might want to remove the spear and drain the juices from cavity into the veggies.
5| Watchit, Buster! Keep a close eye on the vegetables. You want them tender but not mushy. You also want the water to evaporate but if it evaporates too quickly the juices will burn. So you need to add more water a little at a time and scrape the bottom of the pan. When the bird is done you can move the veggie pan over direct heat, boil off the water, and fry the veggies a bit in the chicken fat and olive oil, stirring to prevent burning.
6| Serve. We like to give the veggies a gentle drizzle of honey and stir them around before serving.