| 1 | In bowl, combine honey, vinegar, curry powder and tarragon. |
| 2 | Remove grids from barbecue. |
| 3 | 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. |
| 4 | Preheat barbecue to high setting. |
| 5 | Arrange chickens on spit, making sure they are evenly balanced. |
| 6 | Brush with honey basting sauce and install rotisserie on barbecue with drip pans directly underneath. |
| 7 | Barbecue at high setting for 10 minutes. |
| 8 | Reduce heat to medium and roast chickens, with lid down, for about 1 ?to 2 hours, basting every 30 minutes with sauce, until thermometer inserted in thickest part of thigh registers 185°F. |
| 9 | Remove from barbecue, season with salt and pepper, and tent with foil. |
| 10 | Let stand 10 minutes before carving. |
| 11 | Serves six to eight. |
| 12 | 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. |
| 13 | Preheat both sides of barbecue on high setting. |
| 14 | Tie wings and legs of chicken with string; brush lightly with oil. |
| 15 | Place chicken breast-side down on hot grill and cook for two minutes. |
| 16 | Turn chichen on its side and grill for two minutes. |
| 17 | (a long-handled spoon inserted in cavity makes it easy to turn). |
| 18 | Turn on back and grill for two minutes; continue to grill chicken on other side for two minutes until browned all over. |
| 19 | Place chicken, breast-side up, on the side of barbecue with drip pan underneath; turn off burner on that side. |
| 20 | Brush liberally with sauce and roast chicken with lid down for about 90 minutes, brushing occasionally with sauce, until chicken is done. |
| 21 | (indirect heat from other side of barbecue will cook the chicken). |
| 22 | This method also works well with beef, pork, or lamb roasts. |
| 23 | 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. |
| 24 | Place chichen or roast on grill with drip pan dirctly underneath. |
| 25 | Cook with lid down and use a meat thermometer to gauge when foods are cooked. |
| 26 | ~ - - - - - - - - - - - - - - - - - recipe by |
