![]() Using butcher's twine, tie the bird up so that those wings and legs aren't flopping all over the place. ![]() Rub the seasonings into the meat and make sure that it’s spread out evenly. Pour the oil over the bird then sprinkle it with the salt, pepper, and rosemary. ![]() Remove the giblets and any excess fat from the chicken.Turn the rear burner of your Napoleon on to high temperature typically between 450☏-500☏. Place the rotisserie motor on the mounting bracket. ![]()
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