Butter and Wine Basted Chicken
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Serves: 4
 
This recipe is a delicious way to use your rotisserie spit! The rewards of cooking chicken rotisserie style are many: crisp, golden brown skin, juicy succulent meat and, best of all, this method requires minimal attention.
Ingredients
  • 3 lb (1.4 kg) whole chicken
  • ½ cup (125 mL) unsalted butter
  • 2 tbsp (30 mL) shallots, finely-chopped
  • 2 tbsp (30 mL) parsley, chopped
  • 1 tbsp (15 mL) thyme, fresh, chopped or
  • 1 tsp (5 mL) thyme, dried
  • 1 tsp (5 mL) rosemary, fresh, chopped or ½ tsp (2.5 mL) rosemary,
  • dried pepper, to taste
  • ⅓ cup (75 mL) white wine, dry
Instructions
  1. Hook wing tips back behind body, tie securely with cotton twine, set aside.
  2. Combine butter, shallots, parsley, thyme, rosemary and pepper if desired.
  3. Using your fingertips, gently loosen skin around chicken breast. Stuff each side of breast with 1 tablespoon (15 mL) herb butter mixture, gently pressing on skin surface to spread evenly. Tie legs together securely. Insert the spit-rod lengthwise through cavity of chicken and secure with holding forks making sure chicken is balanced.
  4. In saucepan, melt remaining herb butter mixture. Remove from heat; stir in wine. Set aside and reserve for basting.
  5. Attach spit-rod to rotisserie with drip pan directly beneath chicken. Cook over medium-hot grill, for 1 ½ to 2 hours, basting about every 15 minutes. On charcoal-fired grill, it may be necessary to add more coals.
  6. The chicken should be roasted until a meat thermometer inserted into the breast reads 180°F (82°C), and/or the juices run clear when pierced at the thickest part.
Notes
The chicken can also be cooked in a conventional oven at 350°F (175°C) for 1½ to 2 hours.
Nutrition Information
Serving size: 395g Calories: 630 Fat: 34g Saturated fat: 17g Carbohydrates: 2 Sugar: 0g Sodium: 270mg Fiber: 0g Protein: 73g Cholesterol: 300mg
Recipe by Alberta Chicken Producers Recipes and Industry Information at https://www.chicken.ab.ca/butter-and-wine-basted-chicken/