Ingredients:
10 people
2 chickens, approx. 1600 g each
500 g butter
1 bunch of parsley
1 bunch of chives
2 cloves of garlic
Salt and pepper
Procedure:
1
Light the grill and bring it to a temperature of approximately 225 degrees.
Temper the butter while finely chopping the herbs and garlic. Mix everything together until smooth.
Clean and rinse the chickens. Carefully loosen the skin from the breast meat and thighs. Rub the butter mixture under the skin without making any holes. Secure the skin with a few meat skewers.
Rub the inside of the chickens with salt and pepper. Then place them on the rotisserie spit and tie the wings and thighs to the body with string.
The chickens are grilled for about 1.5 hours until the skin is crispy and golden and the meat is cooked through.
