• 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 in 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 2 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.
• On to some soft rolls, slathered in gravy and enjoyed with a cold beer.