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LOCATION: Recipes >> Poultry >> Roast Chicken 03

Print this Recipe    Roast Chicken 03

Spit-Roasted Chicken

5 pounds chicken, trussed
4 slices bacon, blanched
salt and pepper, to taste
3 tablespoons butter

Sprinkle the inside of the chicken with the salt and pepper. Truss
the chicken. Push the spit through it starting at the breast end.
Dry it thoroughly, rub with butter and sprinkle with salt. Secure
the strips of blanched bacon over the breast and thighs with string.
Because of the bacon, no basting is necessary until the very end.

Use moderate heat and rotisserie for about 1 1/2 to 1 3/4 hours.
Remove the bacon 15 minutes before the end, and baste with the pan
drippings until the chicken is browned and done.

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