ROTISSERIE CHICKEN

Steps:

• In a small cup or bowl place butter, herbes de Provence and salt.
• Mash with a fork until blended into a paste.
• Starting at the neck end of the chicken, run your finger under the skin of the breasts to loosen.
• Starting at each end of the cavity, run your fingers under the skin of the thighs to loosen.
• Run the herb/butter mixture under the loosened skin and on the outside of the chicken.
• Truss chicken by tying legs together and tying wings close to the sides.
• Put chicken(s) in extra large zip-lock baggies and chill for at least 6 hours or up to one day.
• While preparing grill, let chicken(s) stand at room temperature for at least 30 minutes before cooking.
• Remove spit from rotisserie attachment and prepare barbecue to medium-high heat.
• Thread chicken onto spit, pushing them close to the center.
• Reattach spit to motor.
• Place disposable foil pan(s) under chicken(s) for drips. I used pie pans that come with frozen pie crusts which worked out perfectly for me.
• Close grill and start motor. The original recipe said to use an instant read temperature to monitor temperatur but I didn't have one but I did test the chicken with a meat therometer when I thought it was done.
• Temperature inside grill should stay about 400 degrees Fahrenheit.
• You may need to open or close vents to maintain temperature.
• Cook chickens until meat thermoter registers 170 degrees approximately 40 to 50 minutes. Mine was cooked in about 40 minutes.
• Turn off grill (as I used a charcoal grill I removed the chickens to a platter).
• Let chickens rest for 10 minutes in a covered grill.
• Slide chickens off spit and onto platter (see step above).
• Cut chicken into 6-8 pieces.