Herb Glazed Chickens
|Whole ready to cook broiler fryer chickens||6 Pound|
|Cooking oil||1⁄2 Cup (8 tbs)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Onion||1⁄4 Cup (4 tbs), finely chopped|
|Lemon juice||1 Tablespoon|
|Oregano||1 Teaspoon, crushed (dried)|
|Caraway seed||1 Teaspoon|
Salt chicken cavities.
Skewer neck skin to back of chickens.
Mount one chicken on spit rod
Repeat with second fork and chicken.
Add a third holding fork, pressing tines into meat; test balance.
Place medium-hot coals around drip pan.
Attach spit; position drip pan under meat.
Turn on motor; lower hood or cover with foil tent.
Grill chickens over medium-hot coals till tender, 1 1/2 to 1 3/4 hours.
Position drip pan under meat.
Meanwhile, combine remaining seven ingredients.
Brush over chicken occasionally last 30 minutes.