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 chopstick or your fingers, being careful not to tear the
skin
In a small bowl or with a mortar and pestle combine the
garlic, herbs, salt and pepper to form a moist paste
Work the rub
under the skin and onto the meat of the breasts, legs and thighs
and then all over the outside skin as well
Season the inside
cavity with any remaining rub.
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 the chicken skin and cut into
serving pieces before serving.
Tip: If you are roasting two chickens at the same time, skewer
them side by side on the spit rods and increase the cooking time to
1-1/2 hours.
