Total Steps
2
Ingredients
4
Tools Needed
1
Ingredients
- 3 tablespoons Butter
- to taste Salt and pepper(optional)
- 4 slices Bacon, blanched
- 5 pounds Chicken, trussed
Instructions
Step 1
Inside of the chicken with the <a href="/technique/DPSVTKVY/salt">salt</a> and pepper. <a href="/technique/K863KB65/truss">Truss</a> the chicken. Push the spit through it starting at the breast end. <a href="/technique/RF7SRX43/dry">Dry</a> it thoroughly, <a href="/technique/DYM522S6/rub">rub</a> with butter and sprinkle with <a href="/technique/DPSVTKVY/salt">salt.</a> Secure the strips of <a href="/technique/ZMSYZJGT/blanched">blanched</a> bacon over the breast and thighs with <a href="/technique/MS47GLJJ/string">string.</a> Because of the bacon, no <a href="/technique/8QSP656T/basting">basting</a> is necessary until the very end.
Step 2
Use moderate <a href="/technique/XZFHRHHF/heat">heat</a> and rotisserie for about 1 1/2 to 1 3/4 hours. Remove the bacon 15 minutes before the end, and <a href="/technique/8QSP656T/baste">baste</a> with the pan drippings until the chicken is <a href="/technique/D434P8MH/browned">browned</a> and done.