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Rotisserie Chicken

Rotisserie Chicken with Gravy

Juicy rotisserie-style chicken cooked over charcoal and perfectly paired with tasty homemade gravy.
Course Main Course
Cuisine French
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time: 10 minutes
Total Time 1 hour 5 minutes
Author Dean "Schuey" Schumann


  • 1 whole chiken

Chicken Seasoning:

  • 2 tsp salt
  • 2 tsp black cracked pepper
  • 2 tsp lemon zest
  • 2 tsp rosemary
  • 2 tsp garlic powder
  • 2 tsp olive oil (for coating chicken)


  • 2 medium-sized onions (peeled and roughly chopped)
  • 2-3 cups hot water
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups chicken stock
  • 1 cup white wine
  • salt and pepper to taste


  • Tie the bird up using butcher's twine. Making sure to secure the wings and legs to the body. This allows the bird to cook more evenly.
  • Put the bird on the rotisserie skewer and position in the middle.
  • Lightly oil the whole chicken and then give an even coating of the seasoning.
  • Prep the gravy by peeling the onions and roughly chopping them. Place them into a heatproof tray.
  • Get the rotisserie ready by lighting the charcoal in a chimney starter. Once ashed over, place it to the side of the charcoal grate and add the pan with the onions to the middle of the charcoal grate. Add 3 cups of hot water and place the smoking wood chunks on the lit charcoal.
  • Once the smoke has settled from the thick white to a barely visible blue, it’s time to put the bird on.
  • Once the internal of the bird is reading 165°F, it’s time to come off the heat.
  • Remove from the skewer and cover with foil and a couple of old towels and leave it to rest.
  • Time to make the gravy: transfer the onions and fat dripping to the saucepan and bring to a simmer.
  • Add some chicken stock and wine and bring to the simmer again, lower the heat and allow the gravy to reduce by about a third.
  • Melt the butter in another saucepan, add the flour and whisk together. Once you have a nutty colored mixture, add this to the gravy and whisk it to thicken.
  • Taste the gravy and season as needed with salt and pepper, strain and serve.

To Serve:

  • With steamed or roasted vegetables.
  • Piece out the chicken, add a fresh garden salad and a bottle of bubbly and you have the perfect champagne breakfast.
  • On to some soft rolls, slathered in gravy and enjoyed with a cold beer.