| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Rotisserie, Poultry | 1 | Servings | |
INGREDIENTS
| 1 | Whole chicken | |
| 1/2 | ts | Dried oregano |
| 1/2 | ts | Dried thyme leaves |
| 1/4 | c | Vegetable oil |
| 1/2 | ts | Dried sage |
INSTRUCTIONS
Rinse chicken in cold running water. Drain, pat dry inside and out with paper towel. Combine oil and seasonings. Rub skin evenly with this mixture. Spray inside of rotisserie basket with nonstick vegetable coating spray; place chicken on the spit and screw spit into the basket. Center chicken on spit with wings downward, legs upward. Place basket with chicken inside the rotisserie. Close the rotisserie door. Plug in.be certain that the unit rotates freely. Cook until juices run clear, approximately 60 to 65 minutes. Open rotisserie door. Grasp end of spot and basket with pot holders and place on a heat proof work surface. Remove chicken to a warm platter to serve. busted by sooz Posted to recipelu-digest Volume 01 Number 258 by James and Susan Kirkland <kirkland@gj.net> on Nov 15, 1997
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