In a small bowl combine the chutney and curry powder
Wash
and pat dry the chicken
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
Work the sauce under
the skin and over the meat of the breasts, legs and thighs and
then all over the outside skin as well.
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.
