- Rinse chicken; pat dry. Hook wing tips back behind body, tie securely with cotton twine, set aside.
- Combine butter, shallots, parsley, thyme, rosemary and pepper if desired.
- Using your fingertips, gently loosen skin around chicken breast. Stuff each side of breast with 1 tablespoon (15 mL) herb butter mixture, gently pressing on skin surface to spread evenly. Tie legs together securely. Insert the spit-rod lengthwise through cavity of chicken and secure with holding forks making sure chicken is balanced.
- In saucepan, melt remaining herb butter mixture. Remove from heat; stir in wine. Set aside and reserve for basting.
- Attach spit-rod to rotisserie with drip pan directly beneath chicken. Cook over medium-hot grill, for 1 ½ to 2 hours, basting about every 15 minutes. On charcoal-fired grill, it may be necessary to add more coals.
- The chicken should be roasted until a meat thermometer inserted into the breast reads 185°F (85°C), and/or the juices run clear when pierced at the thickest part.
The chicken can also be cooked in a conventional oven at 350°F (180°C) for 1½ to 2 hours.