Spit-Roasted Chicken

* Exported from MasterCook *

Spit-Roasted Chicken

Recipe By : Julia Child - Mastering the Art of French Cooking I
Serving Size : 1 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Pounds Chicken -- trussed
4 Slices Bacon -- blanched
Salt and pepper -- to taste
3 Tablespoons Butter

Sprinkle the inside of the chicken with the salt and pepper.
Truss the chicken. Push the spit through it starting at the
breast end. Dry it thoroughly, rub with butter and sprinkle
with salt. Secure the strips of blanched bacon over the
breast and thighs with string. Because of the bacon, no
basting is necessary until the very end.

Use moderate heat and rotisserie for about 1 1/2 to
1 3/4 hours. Remove the bacon 15 minutes before the
end, and baste with the pan drippings until the chicken is
browned and done.