Recipe

Instructions

1. Remove and discard giblets and neck from chicken. Rinse chicken under cold water; drain well and pat dry with paper towels.
2. Combine soy sauce, sherry and ginger; brush chicken cavity thoroughly with mixture. Stuff cavity with cilantro. Tie legs together and wings to body. Insert spit through neck cavity and tail; clamp tightly, making sure chicken is balanced on spit.
3. Arrange 20 to 30 medium-hot coals around drip pan under chicken. Place spit on rotisserie; turn on motor. Brush chicken with soy sauce mixture.
4. Cook about 2 hours, or until meat thermometer, inserted into thigh, reaches 180ºF.; brush chicken occasionally with soy sauce mixture.
5. Let chicken stand 15 minutes before carving.

   Carb Count: 1 gram
   Fiber Count: 0 gram