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 pesto 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
