Kitchen

[His Grace]

We have a Ronco rotisserie and really love it. We have been injecting lemon to add flavor, but after a couple of months we are tiring of the lemon. What do you use for flavoring and how do you prepare your chicken for rotisserie? Do you put herbs under the skin? Do you place herbs or onions inside the cavity? I'd love to have different ideas so we don't always resort to the same ol' same ol'. TIA Edited: Don't know why my Xoom is showing such small font and not showing my paragraphs. It never use to do that. One would think by now the Q would have this straightened out.