Wash the inside of the whole chicken and pat dry.Stuff the chicken with stuffing of choice. (If you are short of time, use a packet stuffing and add chopped Spanish onion and choice of spices.)Truss legs and wings using butcher’s string or wire – they need to stay secure as bird flips over. Baste with olive oil and other spices of choice.Tip: ensure that your poultry is evenly balanced on the rotisserie rod. Otherwise excessive strain will be placed on the rotisserie motor which could lead to burn out over time.
Chicken on the Spit
Monday, 22 March 2010 11:45:16 am Australia/Brisbane
Posted in Chicken
By Noel Gurney