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.