Did my first rottisserie chicken. I didn’t tell my wife what size chicken to get and she came home with a 6 pounder. Took around 3 hours to cook with 2 charcoal racks on the sides for which I had to add more charcoal a few times. After a while I just moved the racks to direct heat because I was clearly going to go well beyond the 1.5 hrs I planned on cook time. Candidly I didn’t tie the chicken as well as I could have with she skin shrinking and exposing breast meat and the breast meat was stringy and nowhere near as tasty as the drumstick or thighs. My question is: what size chicken is ideal and how much does size matter when trying to get best results for chicken? Is it possible to get good breast meat with larger chickens or too long of a cook time will destroy white meat no matter what?