Steve's Chook Shop Chicken
Rotisserie style chicken in the oven or BBQ. Add some smoke flavour for authentic taste. If you have an actual BBQ rotisserie, even better!
Mix stuffing ingredients thoroughly by hand.
Stuff into chicken cavity. Truss chicken legs to help close cavity. Fold wings over and tie if needed.
Dry chicken with paper towel, generously rub with dry rub mixture.
Roast in fan forced oven or covered BBQ with breast down on wire rack over a pan for 30 minutes at 180C.
Turn chicken breast up (remove pan if using BBQ), and cook a further 30 minutes. Check thickest part of breast meat is at 75C with meat thermometer. Let rest for 10 mins before carving.
Deglaze pan and make gravy.
Serve with chips, gravy and veg or salad.
1 Whole Chicken
1 tsp Chicken Salt
1 tsp Table Salt
1 tsp Black Pepper
1 tsp Onion Powder
1 tsp Sweet Paprika
1 tsp Smoked Paprika
1 cup Bread crumbs (or 3 slices dry/old bread blended)
1 small onion diced
1 small tin chicken Pâté (optional, ham or bacon will also do)
50g Butter cubed
1 TBS dry Herbs or 2 TBS fresh (Thyme, Oregano, Parsley or whatever)
Salt and Pepper