Rotisserie chicken with cornbread stuffing
Rated 1.0 stars by 2 users
Servings
5
Prep Time
15 minutes
Cook Time
2 hours
Ingredients
1 Whole Chicken
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Lane's Maple Pecan rub
-
Leftover cornbread (recipe here)
3 Rashers of Bacon
1/2 Brown onion, roughly diced
1/2 Head of garlic cloves, peeled and chopped
1/3 Can of cream of chicken soup
100g of unsalted butter
Stuffing
Directions
Pat down your chicken with paper towel to remove moisture left from the vacpack.
cover with your choice of binder for the rub (we used yellow mustard)
Coat the chicken with Lane's Maple Pecan rub, and set aside to wet and set
Light your coals or preheat your spit to 350f / 180c
Crumble 1 cup of the leftover cornbread (If you're cooking it fresh overcook it slightly so it comes out a little drier)
Brown onions and garlic in a hot pan then reduce heat and melt in butter. Add another sprinkle of Maple Pecan rub cook the rub in for 5 mins
Add the onions and melted butter to the bread crumbs, add the soup and combine.
Fry diced bacon and add to the mixture
you want a nice light, soft texture that sticks together when you pick it up. Add a little more crumb if you need to dry it out or some stock or water for a little more moisture.
Stuff the cavity with the mixture and set up for your spit.
In your spit, split the coals onto two sides with a drip tray in the middle.
Cook chicken on the spit until an internal temp of 165f / 74c the drip tray should prevent any flare ups but keep any eye on it throughout the cook to ensure it's cooking evenly.
Carve and serve with the stuffing on the side
