Rotisserie Style Roasted Herb Chicken With Duck Sauce

Rotisserie Style Chicken without the Machine

Roasted Herb Chicken with a Duck Sauce Glaze

6 1/2 to 7 LB Roasteing Hen

3/4 Oz of Fresh Poultry Blend Herbs

Consists of Rosamary, Sage and Time

10 Oz Jar of Duck Sauce

Pre Heat the Oven at 350 Degrees Prep Time 10 minutes cooking time 3 hrs.

Take the herbs and blend the in your food processor, do not make a paste out of it. Just enough to break the apart and they are mixed really well.

Place Chicken in 13X9 Baking pan Place Chicken Breast side Up. Take the blended herbs and rub the chicken all over. Cook uncover the whole time.

Place chicken in the oven. Cook the chicken the first 1 1/2 hour, Drain the fat from the pan, Even 1/2 hour drain the fat from the pan afterwards.

During the last 1 hour of cooking the chicken, with a pastry brush pour 1/2 jar of the Duck sauce on the chicken. Keep draining the fat out of the pan. During the last 1/2 hour pour the other 1/2 of the remaining jar of duck sauce over the chicken and use the pastry brush to make sure the chicken is well coated evenly.

Take the Chicken from the Oven let stand for 1/2 hour.

Serve with your favorite side dishes.