Chicken on the Rottiserie

Category Roasting/Spit


Chicken on the Rottiserie

Chicken on the Rottiserie image


  • up to a size 18-20 Chicken
  • or Leg of Lamb
  • or Loin Pork
  • or Side of Beef


  1. Piercing side of the beef or Loin of pork with a skewer will make it easier to attach to metal rod.
  2. The Rotisserie can be used above a moderate fire or above the heat-bead basket.
  3. If you want to use the rotisserie as soon as the fire is lit. We recommend that you cover the food with foil for the 1st 10 minutes. If using heat beads, please make sure that the beads have �turned� in colour (ash white).

Assunta�s Tip

  1. >You will know if the chook is cooked if you perse the inner thigh with a knife. The juice will be clear if cooked. Wrap the food in foil &
  2. allow to rest for 5-10 minutes
  3. HEEAD: To flavour the chicken / other meat:
  4. Spread with oil or butter &
  5. lightly sprinkle with sweet paprika
  6. Secure slices of bacon with tooth pricks &
  7. whilst cooking baste with a little fresh Orange Juice
  8. Cover the meat with a marinade of Oil-Soya-sauce &
  9. honey
  10. Spread beef or chicken with flavoured grain mustard � strips of bacon secured with tooth picks
  11. Adding spears of rosemary to the coals will give added flavour to your food
  12. Wash &
  13. cut to serving size... pieces of potato/sweet potato &
  14. pumpkin.... wrapped in foil &
  15. placed on top of the grill plate (turn to allow even cooking)


  1. If cooking with timber the vegetables can be added to the coals

Great bit of kit

We have the ozpig series 2 under a patio. Only just bought the house and the pig so we haven't got it in a specific final spot just yet. But having these extra offset and pieces helps keep smell and smoke (not that there is much using nice ironbark) definitely recommend this kit for use under a patio. Plus fast and easy postage made buying them easy as. 5 Stars

Exactly what I was looking for

- I was looking for something wood-fired and portable that I could take anywhere to boil water and cook a meal on and that could also be my home BBQ. The Pig is simpler and safer than a camp fire and a great back-up at home if everything goes down. I’ve only done BBQs so far and I’m enjoying the added wood-smoke taste. Looking forward to cooking more sophisticated meals down the track.