Ingredients-Chicken,1 16 oz bottle of Catalina Salad Dressing,an injector,and a brush
With bird on rotisserie and legs tied back and wings tucked under,inject 1/2 of the dressing into meaty parts of bird....
Dressing will leak some from your injection sites,bird will get a puffy look from the injections...
Start basting bird with a brush using the dressing...
Baste every 10-15 minutes with dressing and cook like any poultry,160-180 degrees and juices run clear when poked....
Bird is done....
Let rest for 30 minutes....
Serve it up!
Final thoughts....
Dont be alarmed when you find pink tinted meat,thats from the dressing.As long as temp is right and juices arent bloody and run clear,it is done.
This without a doubt the best tasting whole chicken I have ever made,and its simple,its hard to mess this one up.
