Spit Roasted Stuffed Chicken Recipe
Ingredients
| Chicken | 1 | |
| Fruit Stuffing OR packaged Spanish Rice | ||
| Stuffing Butter or margarine | ||
| Salt | To Taste | |
| Pepper | 1 | |
| Ginger-Honey Glaze | ||
Directions
1. Wash and dry chicken.
2. Stuff breast and body cavities with either Fruit Stuffing (recipe below) or Spanish Rice Stuffing (follow label directions).
3. Secure body and neck cavities tightly closed; tie legs and wings tightly to body. Rub bird with softened butter or margarine and sprinkle with salt and pepper.
4. Place on rotisserie spit and roast 1 hour, then begin basting with Ginger-Honey Glaze. Continue roasting, basting often, 30 to 45 minutes longer, or until chicken is richly browned and tender.
2. Stuff breast and body cavities with either Fruit Stuffing (recipe below) or Spanish Rice Stuffing (follow label directions).
3. Secure body and neck cavities tightly closed; tie legs and wings tightly to body. Rub bird with softened butter or margarine and sprinkle with salt and pepper.
4. Place on rotisserie spit and roast 1 hour, then begin basting with Ginger-Honey Glaze. Continue roasting, basting often, 30 to 45 minutes longer, or until chicken is richly browned and tender.
Chef
