Roast Chicken - cooking recipe

Ingredients

5 lb. or more roasting chicken
1/2 lb. bacon
salt and pepper
1/2 lb. butter
split made from 1 green stick about 3/4-inch thick
forked sticks (2 each), set in ground to hold spit
aluminum wire or string
small aluminum nails

Preparation

Remove giblets.
Wash inside and out.
Save the weight label on the chicken.
Pass the spit through the chicken, from opening in the back through the cavity and out through the breast.
Use wire or string to fasten chicken securely to the spit so it turns with the spit.
Sprinkle with salt and pepper.
Cover the breast with bacon, using some aluminum nails to hold the bacon.
Wrap bacon around upper parts of leg, using nails here, too.
Place spit about 12-inches over coals for any more than 15 minutes at a time.
If legs or breast start to dry out, spread with butter.
Chicken s finished when meat breaks away from bones easily.
Test one leg.