Finally some warm weather so we decided to dust off the rotisserie for our weber. Made a rosemary and garlic butter to put under the skin on the breast of the chicken. Julia taught me how to do this, just melt some butter and add whatever chopped herb you would like and some garlic. Then let set in fridge or freezer, depending on how much time you have. You loosen the skin over the breast of the chicken and put pats of the butter all over the breast. I also put a medium, halved onion in the cavity, with some more garlic and rosemary sprigs. Chicken takes just over an hour, but varies of course depending on the weight and heat of your coals. It was pretty good. Oh yes, and Alan has a pretty interesting way of trussing the chicken, but, hey, it works!
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