Chicken on the Spit BBQ Recipe

Salt, pepper and garlic salt chicken completely including cavity. Utilizing the four prong meat hooks, securely tie wings and legs of either one – 4 lb. or two small fryers. Cooking time will not be affected by one or more chickens. Rotis 1-1/2 hours on high, baste with Beer Basting Sauce every 20 minutes.

Beer Basting Sauce (for poultry, pork and ribs): 12 oz. beer or non-alcoholic beer (or chicken consommé for poultry)
12 oz. water
1 stick butter
salt, pepper, parsley and garlic seasoning to taste

Combine all ingredients in a shallow basting pan beneath the rotissing meat. Baste every 20 minutes.

The meat drippings combined with this sauce make a delicious gravy. Upon completion of the cooked meat, simply add a sufficient amount of flour to arrive at a desired consistency.


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