Falcone’S Rotisserie Chicken

• 2 or 3 whole chickens, 4 to 5 lbs. each
• 1 - cube Butter, unsalted.
• 1/4 - cup extra virgin Olive oil.
• 3 - Tbsp Lawry's season salt. More will be needed.
• 3 - Tbsp Rosemarynried.
• 5 - Lemonsnut in half. No-seeds.More if needed.
• 1/2 - cup dry Vermouthnhite wine. More if needed.

1. 1. Wash & cut all excess fat off chickens with a pair of sharp scissors.
2. 2. Melt butter & add olive oil togetherthen add Lawry's season salt, rosemary, Vermouth & the juice of three lemons. Try and use most of the pulp or meat of the lemon. Not the white stuff just the lemon meat.
3. Note: After you put the chickens on the rotisserie rodyou must tie off the legs & wings with thin wire. If you don'tthe wings & legs will flop all around every time the chickens rotate. Temperature 400`F. first 30-minutes, then lower to 350`F.
4. 3. Start rotisserie, and brush the Lawry's season mixture all over chickens... then dust chickens with more Lawry's season salt.
5. 4. Baste every 15- minutes. Work quick to keep temperature up.
6. 5. Every 15 - minutes squeeze a half lemon all over chickens.
7. 6. Chicken is done when golden brown and the breast meat temperature reaches 170`F. Cook 2- to 3 - hours @ 350`to 375`F. Check temp. @1-1/2 hrs.
8. Note: You can oven roast the chickens in the same manner. 350`F.

chickens, butter, extra virgin olive oil, salt, rosemary, lemons, white wine

Taken from www.epicurious.com/recipes/member/views/falcone-s-rotisserie-chicken-50053958 (may not work)