This is the best way to cook a chicken, I think. I have a Ducane; my brother has a nice rotisserie attachment for a basic Weber kettle (his roasted duck is to die for). It can be done.
The "butter massage" is straight from Julia Child. It's one of her old TV episodes, most entertaining.
1 chicken, free range if you can catch it, about 5 lbs
About 6 cloves garlic, peeled and smashed
Rosemary sprigs
1/2 white onion, coarsely chopped
Seasoning mix (I used the same as the smoked turkey breast post)
1 cup or so chicken broth
2 Tbs butter
Rinse the bird and pat dry. Season the cavity and stuff with the garlic, rosemary, and onion. Close the cavity with the skin, cross the legs and tie securely with twine. Tuck the wings under the breasts and wrap once with twine. Those who know what they're doing would truss the chicken.
Rub the entire bird with butter, then generously season.
Thread the spit rod into the chicken, secure, and load on the barbeque. Place a drip pan underneath and pour in the stock. After the meat has started to brown nicely, and so as to not rinse off the seasoning, begin basting with stock. Baste every 15 minutes or so. Cook about 15 minutes longer after the last baste, so the skin is crisp. With my Ducane, the chicken is done in 2 hours.
Remove and let the bird rest for at least 15 minutes. We served it with fresh corn off the cob, quinoa, and salad.
I simmered the giblets for the doggie. They are gone.
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