Post by Debbie on Jun 12, 2012 23:47:42 GMT -5
2 - 2/12 to 3 pound whole chickens
2 tablespoons paprika
1 tablespoon salt and pepper mixed
1/2 cup milk
juice of 1 lemon
fresh parsley
Wash and dry chickens.
Tuck wings under breast and bind legs together.
Stuff the cavity with fresh parsley.
Thoroughly mix paprika, salt and pepper mixture, milk and lemon juice to create the marinade.
String the chickens head-to-tail on the spit of your rotisserie and secure.
Paint the chickens evenly with the marinade.
Start roasting with high heat until the skin cooks to a light brown.
Turn down the heat and roast slowly until the juices of the chicken are clear in color.
Depending on your rotisserie, the chickens will be thoroughly roasted in 60 to 90 minutes.
2 tablespoons paprika
1 tablespoon salt and pepper mixed
1/2 cup milk
juice of 1 lemon
fresh parsley
Wash and dry chickens.
Tuck wings under breast and bind legs together.
Stuff the cavity with fresh parsley.
Thoroughly mix paprika, salt and pepper mixture, milk and lemon juice to create the marinade.
String the chickens head-to-tail on the spit of your rotisserie and secure.
Paint the chickens evenly with the marinade.
Start roasting with high heat until the skin cooks to a light brown.
Turn down the heat and roast slowly until the juices of the chicken are clear in color.
Depending on your rotisserie, the chickens will be thoroughly roasted in 60 to 90 minutes.