BASTING SAUCE:
6 tb Honey, 8 tb if necessary
3 tb Tarragon or white wine
Vinegar
1 ts Curry powder
1 ts Dried tarragon
2 x  Chickens, each 3 lbs
Salt and pepper

In bowl, combine honey, vinegar, curry powder and tarragon. Remove grids
from barbecue. Place one or two shallow drip pans – filled with water or
stock (you can also add a splash of white wine on the lava rocks. Preheat
barbecue to high setting. Arrange chickens on spit, making sure they are
evenly balanced. Brush with honey basting sauce and install rotisserie on
barbecue with drip pans directly underneath. Barbecue at high setting for
10 minutes. Reduce heat to medium and roast chickens, with lid down, for
about 1 1/2 to 2 hours, basting every 30 minutes with sauce, until
thermometer inserted in thickest part of thigh registers 185F. Remove from
barbecue, season with salt and pepper, and tent with foil. Let stand 10
minutes before carving. Serves six to eight. INDIRECT COOKING METHOD FOR
GAS BARBECUES WITH TWO BURNERS: Place a shallow metal or foil pan (not
necessary to add water) under one side of grill to catch drippings.
Preheat both sides of barbecue on high setting. Tie wings and legs of
chicken with string; brush lightly with oil. Place chicken breast-side down
on hot grill and cook for two minutes. Turn chichen on its side and grill
for two minutes. (A long-handled spoon inserted in cavity makes it easy to
turn). Turn on back and grill for two minutes; continue to grill chicken on
other side for two minutes until browned all over. Place chicken,
breast-side up, on the side of barbecue with drip pan underneath; turn
off burner on that side. Brush liberally with sauce and roast chicken
with lid down for about 90 minutes, brushing occasionally with sauce,
until chicken is done.
(Indirect heat from other side of barbecue will cook the chicken). This
method also works well with beef, pork, or lamb roasts. IF YOU HAVE A
CHARCOAL BARBECUE WITH A LID: Move the hot coals to the sides of barbecue
and place a drip pan in centre. Place chichen or roast on grill with drip
pan dirctly underneath. Cook with lid down and use a meat thermometer to
gauge when foods are cooked.

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