Makes 4 servings. Difficulty
Injection: 1 cup orange juice 1 Tablespoon brown sugar 2 Tablespoons white wine 2 Tablespoons unsalted butter, melted 1 Tablespoon garlic salt 1 teaspoon freshly ground black pepper
One 3 pound free range chicken, cleaned and patted dry Salt Lemon Pepper
In a small bowl, combine orange juice, brown sugar, white wine, melted butter, garlic salt and pepper.
Using a kitchen syringe, inject chicken breast, legs and thighs with orange mixture. Cover chicken and refrigerate for at least 6 hours.
Remove chicken from refrigerator and season outside generously with salt and lemon pepper.
Truss chicken tightly and skewer onto rotisserie rod. Rotisserie chicken as close to heat source as possible for about 1-1/2 hours or until a meat thermometer inserted into thickest part of thigh registers 180°F.
Remove from rotisserie, place on a carving board and tent with foil; let rest for 5-10 minutes. Carve and serve.
Inject the chicken at least 6 hours before cooking.