Carnivore Rotisserie Chicken - For the Carnivore Diet

Name: Carnivore Rotisserie Chicken - For the Carnivore Diet
Prep time: PT1 hour 40 minutes (plus 8–24 hours dry brine)
Yield: 4
Ingredients: 1 whole chicken, 3.5–4.5 lb (1.6–2 kg); 2–2.5 tsp kosher salt (about 1.5–2% of chicken’s weight); 2 tbsp beef tallow, ghee, or butter, melted; Extra salt to finish (optional)

Juicy, crisp-skinned rotisserie chicken seasoned only with salt and basted in tallow for a pure carnivore main.

This rotisserie chicken keeps it strictly animal-based: just bird, salt, and hot fat. A simple overnight salt rest dries the skin and seasons the meat so it stays juicy while the rotisserie crisps every inch. If you’re short on time, salt it and cook right away—it will still be excellent.

Balance on the spit is the key to even browning. Truss the legs and tuck the wings so the chicken turns smoothly. Cook until the breast reaches 160–165°F and the thigh 175°F, then rest so the juices redistribute. A final baste with hot tallow or butter gives the skin a glossy crunch and adds rich flavor.

Serve sliced with the pan drippings or a quick drizzle of melted butter. Save the carcass and leftover skin for broth or for crisping up as a salty snack later.

Ingredients

1 whole chicken, 3.5–4.5 lb (1.6–2 kg)
2–2.5 tsp kosher salt (about 1.5–2% of chicken’s weight)
2 tbsp beef tallow, ghee, or butter, melted
Extra salt to finish (optional)

Instructions

Dry brine: Pat the chicken very dry. Sprinkle salt inside the cavity and evenly over the skin (lift skin over breasts and thighs to salt the meat if possible). Refrigerate uncovered 8–24 hours. For no-wait cooking, salt and proceed.
Truss and prep: Remove from fridge 20–30 minutes before cooking. Tie legs together and tuck wing tips. Thread the spit through the cavity so the bird is centered and balanced; secure tightly with forks.
Preheat: Heat your rotisserie setup to 375–400°F (190–205°C). If using a gas grill, light burners for indirect heat and place a drip pan beneath the spit.
Roast: Mount the spit and start the rotisserie. Cook until breast is 160–165°F and thigh is 175°F, about 60–80 minutes depending on size and heat.
Baste: During the last 20 minutes, brush with melted tallow, ghee, or butter two to three times for extra-crisp, glossy skin.
Rest: Remove the chicken and rest 10–15 minutes. Tip the cavity to collect drippings into the pan.
Serve: Carve and season to taste with a pinch more salt. Spoon drippings over the meat. Save the carcass for broth.

Time: 1 hour 40 minutes (plus 8–24 hours dry brine) Servings: