First time cooking a rotisserie chicken need opinions

[Finster]

I will be using my new kettle rotisserie kit for the first time later today.
Chicken is the first cook. Planning to use a drip pan under the chicken, and was wondering if I can cook some potatoes and/or stuffing in the pan or will dripping juices from a not fully cooked chicken pose a problem?
I’ve seen video of other cooks where this is done, but they were either beef or pork. Have not seen it done with poultry.
Ha sanyone done this?
thoughts? Concerns?

Happy New Year!! 🎉🎉

[Jfrosty27]

I have done it a couple times. Haven’t gotten sick yet! 🤞🤞

I use two Weber charcoal baskets, one on each side of the pan. I suspect (hope?) that it’s plenty hot with the pan in between to kill off anything harmful.

[Mosca]

Every time I read “Haven't got sick yet” my mind always prefaces it with “Hey can I have some of your purple berries?”

[DaveD]

Rotisserie chicken? It's poultry in motion!

Would be well worth measuring the temperatures in your drippings/roasting pan to be certain about the food safety. Should be doable, clip a probe in there some kinda way. Then there can be no doubt, and if there were ever a case of "better safe than sorry" this is it! Looking forward to seeing how it goes, good luck

[Panhead John]

You’ll be good as long as your veggies are done at the same time as your chicken. So, don’t put the veggies in and pull them off the grill before the chicken is done. If you think your chicken will take 2 hours and the veggies 1 hour, put the veggies in halfway through the cook, instead of at the beginning. Or, of course you can cook them all for the same amount of time.

[texastweeter]

Exactly. Plus since it's a webber the heat below will help sterilize the drippings.

[yakima]

My Green Egg is a dedicated rotisserie rig. I cut a Grill Grate section to fit across the middle and hold a water pan. Coals banked to the rear, behind a divider from Ceramic Grill Store. Things got a tad hot; melted/warped the Grill Grate. Discovered it after taking chicken off. Chicken was fine. Aluminum apparently melts at 1,221 degrees F.

Based upon this anecdotal experience, I concluded that this set-up is fine for veggies in the pan.
Could use an IR gun to check temps.

[Johnny Booth]

I personally don’t do the veggies under the chicken. Not that there is any safety issue, but chicken juice is not my favorite. We use it for basting the bird, and put it into a gravy or stock for bone broth. We just do the roasted veggies in olive oil and spices.

[RonB]

I suggest starting the cook with the charcoal baskets close to the chicken. That way you can make sure the chix gets nice and brown without worrying about overcooking trying to get a good color at the end of the cook. That probably won't get yur veggies done, but you can always microwave to finish them.

[Santamarina]

As long as those veggies are up to temp it’ll be fine.

[Henrik]

Hmm, I just wouldn’t take a chance. And given it’s your first rotisserie cook I would focus on the bird, the drip pan and temps.

A safer way of reusing the drippings is to collect them, and then cook them in a frying pan or similar to make a sauce/gravy once the bird is done.

[Finster]

Thanks for the input everone.
unfortunately, mother nature is being uncooperative. Sustained 20+ mile an hour winds have postponed the inaugural run...☹😡

[mrteddyprincess]

I got rid of my rotisserie. I liked cooking with it, but I hated the process of rolling up the five miles of extension cord that wrapped around it after the cook was over.

[Purc]

I have a battery motor that came with my Cajun Bandit rotisserie set up. Strong motor and the batteries last over a number of cooks. YMMV