Fine chop the garlic cloves and mash into the butter with the salt

Delicately work the garlic butter under the breast skin of the birds as far as possible

Add the bunch of herbs to the cavity of each birds

Secure the birds inverted tail to tail on the spit and secure with Spit Forks. Try and get a good weight balance round the spit for even turn speed. Rotisserie Tip: Gently tighten the spit fork screws with some pliers.

Set  up the spit roast so the position the birds from the fire or embers are a distance where you are able to comfortably hold your hand next to the fire for 4 seconds (medium heat)

Insert spit into motor, turn on

Cook for 2-3 hours tending your fire as necessary to keep a good cooking heat. Chicken will be cooked when internal temperature is 74C/165F or when pricked juices run clear. Cooking Tip: Build up fire at end if more browning is needed.

Serve on a platter and carve.