Stir together the butter, soy sauce, ginger,
paprika, salt and pepper
Wash the chicken and
dry thoroughly, inside and out
Loosen the skin
across the breast and then down around the leg
and thigh using a chop stick or your fingers
Work the butter mixture under the skin and
into the meat of the breasts, legs and thighs and
all over the outside skin as well
Season the
cavity of the chicken with salt and pepper
Using an elastic food tie, truss the chicken.
Rotate the chicken on the spit rods for 55 to 60
minutes or until the internal temperature
reaches 170 degrees on the instant thermometer
inserted in the thigh meat
Remove chicken
and cut into pieces to serve with warm Cherry
Brandy Sauce.
