Falcone’S Rotisserie Chicken

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   1. Wash & cut all excess fat off chickens with a pair of sharp scissors.

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   2. Melt butter & add olive oil togetherthen 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.

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   Note: After you put the chickens on the rotisserie rodyou must tie off the legs & wings with thin wire. If you don'tthe wings & legs will flop all around every time the chickens rotate. Temperature 400`F. first 30-minutes, then lower to 350`F.

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   3. Start rotisserie, and brush the Lawry's season mixture all over chickens... then dust chickens with more Lawry's season salt.

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   4. Baste every 15- minutes. Work quick to keep temperature up.

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   5. Every 15 - minutes squeeze a half lemon all over chickens.

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   6. Chicken is done when golden brown and the breast meat temperature reaches 170`F. Cook 2- to 3 - hours @ 350`to 375`F. Check temp. @1-1/2 hrs.

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   Note: You can oven roast the chickens in the same manner. 350`F.

No additional tips available.