In the past, rotisseries were turned manually or by some kind of clockwork devices. These days, however, electric motors are used to do the job. The rotation method of cooking the meat ensures that it cooks evenly, permitting easy access for it to be basted frequently, if required. Some of the more expensive ovens these days are usually equipped with a rotisserie, or can be installed with one. In order to use the rotisserie, the other cooking racks have to be removed, with a special type of carrier being used for providing holding points for the turning spit. Apart from being easy to cook and juicily yummy, rotisserie chicken is also low in fat, since the fat drips off from it while it cooks. Especially if it is cooked without its skin, and is a good source of protein. Rotisserie Chicken # 1

• 1 chicken (innards removed and cleaned)
• 1 onion, (quartered)
• 3 garlic cloves (minced)
• 2 teaspoons, thyme (fresh and finely chopped)
• 1 tablespoon, rosemary (finely chopped)
• 3 tablespoons, olive oil
• Salt and pepper to taste
• ½ a lemon

Begin by washing and drying the chicken. Then, placing a basting pan under the rotisserie, light up the burner. In the mean time, use the rotisserie skewer to skewer the chicken, and then attach the cages firmly. Then, stuff the onion, a sprig of rosemary, and the lemon into the chicken. Next, make a rub by combining the garlic, herbs, pepper, and salt, and rub this generously on the whole chicken. Then, tie the thighs and legs of the chicken firmly, and roast for about two hours or until the reading on the thermometer becomes 160 ºF. Turn the heat off, close the lid, and allow the rotisserie to continue turning until the reading on the thermometer becomes 170 ºF. Then, remove the chicken, and covering it with foil, allow it to rest for about 15 minutes. Barbecued Chicken # 2

• 1 chicken
• ¼ tablespoon, ground pepper
• 1 tablespoon, paprika
• ¼ cup, butter (melted)
• Salt to taste

Rub some salt to the inner cavity of the chicken in order to season it and then put the chicken into the rotisserie, setting the temperature to high, and cook for about 10 minutes. In the meantime, combine together pepper, paprika, salt, and butter. Then, turning the temperature down to medium, use the butter mixture to baste the chicken, and closing the lid continue cooking for about 1-1½ hours, basting occasionally, until the temperature inside becomes 180 ºF. Then, remove the chicken and allow it to stand for about 10-15 minutes before serving.