Actually, it was cooked to perfection. Still, it was a simple chicken, seasoned only with salt and pepper, and liberally coated in olive oil, so it wasn't that good, because how good can roast chicken actually be, right?

Both my mom and my mother-in-law were in attendance, so I was hen pecked (sorry about the pun) to the bones by the time the things was fully cooked, and my mother-in-law still protested that it wasn't done (to the point where I just had to say, "Well don't eat it then; I'm done with this conversation!!!" It was fully done, and double checked by a meat thermometer.) It took about 1:30 to cook, which is a lot longer than I expected. That was because to make this work, the fire has to be blazing fucking hot. It got there eventually, but it took longer than expected.

In the process I burned about 12 decent size logs (anywhere between 3" and 6" in diameter). By the time the end rolled around, I had a hard time getting close enough to the fire to spin the chicken, and I lost most of the hair on my fingers. Once it was that hot, it cooked pretty quickly. I basted and spun the thing pretty often, and the skin crisped up nicely. All in all, it was fun, but if I ever do this again, it will be with a more interesting meat (lamb roast, for example) that stands on its own better.