Sheldon wrote:

>
> > INDIAN CHICKEN ON A SPIT
> >
> > 1 3lb. chicken
> > 1 1/2 tsp. salt
> > 1/2 tsp ground pepper
> > 1 tsp cumin seed crushed
> > 1 cup minced onion
> > 2 gloves garlic
> > melted butter
> >
> > Wash and dry the chicken. Mix the salt, pepper, ground cumin
> > seed onion and garlic and chop or pound into a paste and rub
> > it thoroughly over the chicken. Let stand for one hour.
> >
> > Put the Chicken on a spit with a drip pan under it. Baste
> > the chicken with melted butter. Cook one hour . Chicken is
> > done when the leg bone comes out easily, internal
> > temperature 185 F.
> >
> > If you don't have a spit you can split or quarter the
> > chicken and do it on the grill.
>
> Why the drip pan... it defeats the whole purpose of outdoor grilling...
> no smoke. And rotisserie chicken needs no basting, it's self basteing,
> that's the main purpose of rotisserie.

I don't know. I didn't write the recipe. I just found it and stuck as
closely to it as I could. It said to baste with butter. I did. It was
delicious. It was absolutely incredible.