In the food processor or with a mortar and
pestle, finely mash the garlic with the fresh
basil and olive oil to make a paste
Season with
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 garlic-basil
seasoning 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
