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Rotisserie Chicken with Herbs
Servings: 4
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Ingredients
- 1 whole chicken, 3 1/2 - 4 lbs
- 3 tablespoons butter, plus extra for rubbing on, or use oil
- 2 tablespoons chopped herbs: tarragon, rosemary, oregano, or a mixture
- 2 cloves pressed or mashed garlic
- olive oil, if needed
- salt and pepper
Once the chicken is prepared and on the spit, your work is almost over as it slowly cooks without
further attention.
Directions
- Mix butter, herbs and garlic into a paste and set aside.
- Rinse the chicken well, inside
and out. Work your hand carefully under the skin wherever you can (breast, legs, thighs) taking
care not to break the skin. Push bits of the herb paste under the skin then massage the surface to
spread the paste around. Salt and pepper the cavity. Brush or rub the exterior with oil or melted
butter. At this point, you can grill it, or you can refrigerate the bird for several hours.
Set
the grill up for indirect cooking and preheat. While the grill heats, truss the chicken: tie the
drumsticks (leg ends) together with a piece of string. Run a second piece of string under the back,
catching both wings, and tie in front. Trim off any string ends.
Place the chicken on the spit
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