Garlic Rotisserie Chicken
Staring at the neck on 1 side of the breast, slip your fingers between skin and meat, loosening the skin as you go work towards the tail end. Once your entire hand is under the skin, fee the skin around the thigh and leg area up to but not around, the tip of the drumstick. Repeat on the other side of the breast.
Place the chicken onto the spit according to the rotisserie manufacture direction.
When cooked the chicken internal temperature will be 180 F - (90 C) Remove chicken from rotisserie, cover with foil and let stand for 10 minutes before carvings.
Serve and enjoy!