Rotisserie Chicken

While I cook the chicken, I listen to Jazz on the TV set. It's Comcast digital, and sounds great with my surround sound system that was very cheap.
Tools:

• Ron Popiel Rotisserie

• Paint brush. I use a 1" unfinished handle nylon brush. I wash it as soon as I'm finished with it and let it air dry.

• Teacup

Seasonings:

• 1/2 teaspoon Sea Salt
• 1 teaspoon Paprika
• 1 teaspoon Garlic (you may use powder, salt, or fresh)
• 2 tablespoons Olive oil
• 1/2 stick Butter (yes, I still use butter)
• 1/4 cup Vinegar

1. Put butter in teacup and microwave until the butter is melted and warm. About 45 seconds to 1 minute.
2. Add all ingredients to the butter and mix with the brush. Store the cup on top of the rotisserie to keep the butter soupy and warm. You may take it off if it gets too hot.

Use one or two 3.5 pound chickens of your choice, cleaned and rinsed with cold water. You may add stuffing to the chicken, but not if you are a Celiac like me.
Mount the chickens on the rotator and tie the legs so they don't flop.
Mix the liquid and seasonings together and paint the chicken before you mount it. Pay attention to the inside edges so they will brown and not burn too much.

• I set my alarm for every 10 minutes and I paint the chicken with the seasonings. When you run out of seasonings, you may clean up.

The rotisserie works well if you read the instructions. you run it 15 minutes for every pound of chicken. Keeping checking it, and especially around an hour. You should use a meat thermometer to check internal temp to make sure it is cooked inside. It will continue to cook after it is taken out of the oven.

Serve with vegetables of your choice.