Ingredients

2 or 3 whole chickens, 4 to 5 lbs. each

1 - cube Butter, unsalted.

1/4 - cup extra virgin Olive oil.

3 - Tbsp Lawry’s season salt. More will be needed.

3 - Tbsp Rosemary dried.

5 - Lemons cut in half. No-seeds.More if needed.

1/2 - cup dry Vermouth white wine. More if needed.

Preparation

  1. Wash & cut all excess fat off chickens with a pair of sharp scissors.
  2. Melt butter & add olive oil together…then add Lawry’s season salt, rosemary, Vermouth & the juice of three lemons. Try and use most of the pulp or meat of the lemon. Not the white stuff just the lemon meat. Note: After you put the chickens on the rotisserie rod…you must tie off the legs & wings with thin wire. If you don’t…the wings & legs will flop all around every time the chickens rotate. Temperature 400F. first 30-minutes, then lower to 350F.
  3. Start rotisserie, and brush the Lawry’s season mixture all over chickens… then dust chickens with more Lawry’s season salt.
  4. Baste every 15- minutes. Work quick to keep temperature up.
  5. Every 15 - minutes squeeze a half lemon all over chickens.
  6. Chicken is done when golden brown and the breast meat temperature reaches 170F. Cook 2- to 3 - hours @ 350to 375F. Check temp. @1-1/2 hrs. Note: You can oven roast the chickens in the same manner. 350F.