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Instructions |
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Tie chicken with butchers twine.
Tie two legs together.
Tie wings to breast.
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Grind rosemary leaves and garlic salt with mortar and pestle until rosemary leaves are ground into small bits.
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Dry chicken with towel, remove fat from around neck cavity and cut off tail.
Coat chicken with rosemary garlic salt mixture.
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Put chicken on spit and cook in rotisserie for 15 minutes a pound plus one extra 15 minutes up to 2 hrs. I use a Ronco Rotisserie and this recipe has never disappointed me.
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| Serving
Suggestions |
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I use this recipe for Chicken salad, Soup, or Sunday dinner.
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Originally Submitted
11/11/2010
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