Recipe courtesy of Chris Fischer
Total:
4 hr 30 min
Active:
40 min
Yield:
4 to 6 servings
Level:
Advanced

Ingredients

  • 1 whole chicken 
  • 3 tablespoons soy sauce 
  • 1 tablespoon olive oil 
  • Juice of 1 lemon, rinds reserved
  • 3 tablespoons unsalted butter 
  • 3 long sprigs fresh rosemary 
  • Salt and freshly ground pepper
  • Salsa verde and roasted potatoes, for serving

Directions

Special equipment: spit or rebar, for roasting chicken

About 2 hours before cooking the chicken, build a fire using lots of kindling and newspaper to get a hot bed of coals going. Oak is a very hard, dense wood and generally needs a good bed of coals to get going.

Meanwhile, mix together 2 tablespoons of the soy sauce, the olive oil and lemon juice. Rub the marinade into the chicken well and allow to sit in a cool spot, out of the sun, for at least 1 hour 30 minutes.

Skewer the chicken onto your spit or rebar about 2 feet above your coals. Rake or shovel the coals to surround the chicken, they should not be directly under the chicken because as the fat renders out it will drip onto the fire and flare up. Start the bird slowly; it will need to cook for about 2 hours. As the cooking process starts, melt the butter with the remaining soy sauce and the lemon rinds in a small pot to use for basting.

Every 15 minutes rake more coals under the bird, rotate it on the spit 90 degrees and baste it using the rosemary as a brush. The rosemary branches can also be set on top of the chicken in between basting. Sprinkle the chicken with salt and pepper.

After 1 hour 30 minutes, either build the fire up more to begin to crisp up the skin or move the chicken closer to the coals. As the fire gets hotter you will need to keep a closer eye on the chicken as not to burn it and turn more frequently.

When the thighs are pulling away from the body of the bird and the breast is firm to the touch with crispy skin, rake the coals away, raise the bird and allow to cool for at least 15 minutes.

Serve with salsa verde and roasted potatoes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Afghani Chicken

Recipe courtesy of Apsara

Roast Beef on a Spit

Recipe courtesy of Food Network

Spit-Roasted Kid Goat (Cabrito Asado)

Recipe courtesy of Sergio Remolina

Wood Oven Spit-Roasted Guinea Fowl

Recipe courtesy of Debi Mazar and Gabriele Corcos

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
2pm | 1c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Dinner at Tiffani's

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Unwrapped

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Dinner at Tiffani's

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Unwrapped

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c