Italian Rotisserie Chicken with Balsamic Glaze

Equipment:

• Indoor rotisserie or outdoor grill with rotisserie
• Turbo Trusser (Chicken)
• 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

Cavity Stuffing:

• 1 medium onion, quartered
• 1 lemon, squeezed and halved (left over from the zest and lemon juice)

Glaze:

• ¼ cup balsamic vinegar
• 1/3 cup apricot preservers
• 2 Tbs. honey

Directions:

• 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 Directions:

• 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 Directions:

• 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!