Stuff chooks with Stuffing, a peeled lemon, and pork fat. The lemon and fat roll around in the chook and permeate the stuffing and meat from the inside, and come out through the skin to brown and crispen it.
1) Make stuffing with a Box of supermarket Stuffing, water, AMERICAN PORK SPICE, and chicken mince.
2) 1/2 fill chook with Stuffing, and put heaped tsp of Pork fat on top of Stuffing (boiled pork fat & cooled in fridge earlier).
3) Peel lemon and press down into the pork fat and Stuffing.
4) Add stuffing on top of the lemon to fill cavity.
5) Stick 2 non slip square skewers through legs and wings to hold chook together, and to act as lift handles!
6) Cover chook all over with our new CHARCOAL CHICKEN SHOP RUB.
7) Rotisserie smoke with Apple Wood Chunks till internal meat temp reaches 74C.
