Equipment
- Indoor rotisserie or outdoor grill with rotisserie
- Turbo Trusser
- Meat Thermometer
Ingredients
Chicken and seasonings
- 5-6 # whole roasting chicken
- ½ cup unsalted butter at room temperature
- ¼ cup olive oil
- 1 Tbs. lemon zest
- 3 Tbs. fresh lemon juice
- 5-6 fresh basil leaves finely chopped
- 2 tsp. fresh rosemary, roughly chopped
- 2 Tbs. fresh oregano, roughly chopped
- 2 cloves garlic minced
- 1 Tbs. white wine
- 2 Tbs. Sea Salt
- 1 tsp fresh ground pepper
Glaze
- ¼ cup balsamic vinegar
- 1/3 cup apricot preservers
- 2 Tbs. honey
For Stuffing the Cavity
- 1 medium onion, quartered
- 1 lemon, squeezed and halved (left over from the zest and lemon juice)
Instructions
- Rinse the chicken and remove giblets and trim excess skin
- Pat the chicken dry
- Combine the chicken seasoning ingredients
- Rub the seasonings on the inside and outside and under the skin
- Put the chicken in the fridge for 1 hour to marinate
Glaze
- Combine the balsamic vinegar, preserves and honey in a small sauce pan bring to a boil
- Reduce heat to low and allow mixture to simmer for 6-8 minutes stirring often
- Once mixture has reduced by half and takes on a syrup-like consistence remove from heat and let cool
Rotisserie the chicken
- Pre-heat your rotisserie or outside grill to 300-325
- Remove chicken from fridge
- Install the Turbo Trusser
- Insert Rotisserie rod through the chicken and the center hole of the Turbo Trusser
- Put on spit
- Cook for 1 ½ hours to 2 hours
- Brush with balsamic glaze the last 30-40 minutes of cook time
- Check for at least 165 degrees F for doneness
- Remove and let rest for 10 minutes before removing the spit and Turbo Trusser
- Carve and serve
