I’ve mentioned before that you really should dig out the rotisserie that came with your BBQ. It’s worth it for no other reason than to make rotisserie chickens. Indirect heat, a bit of smoke and 45 minutes and you are digging into succulent chicken with wonderfully crispy skin. Who doesn’t love crispy chicken skin? Board sauce is a super easy way to add that little bit extra goodness. Adam Perry Lang goes into it in detail in his Charred and Scruffed cookbook (well worth seeking out, BTW) but at it’s simplest you simply collect those juices that wind up on the cutting board and mix in some complementary flavours to create a few spoonfuls that really amp up the meal.
