Rotisserie Game Hens

4 Game Hens about 1.5 pounds each.  Cleaned and patted dry.

Rub:

1 tablespoon fresh oregano chopped roughly (15ml)

2 teaspoons fresh sage chopped  roughly(15ml)

1 tablespoon fresh rosemary chopped  roughly (15ml)

2 teaspoons fresh thyme chopped fine (10ml)

1 shallot chopped fine

pepper to taste

1 tablespoon Dijon (15ml)

¼ cup olive oil (60ml)

lemon zest of 2 lemons

Kosher salt to taste

Drip pan:

2 cups of white wine (500ml)

4 sprigs of fresh thyme

For Rub: Chop herbs and mix in a bowl with shallots, pepper, Dijon, lemon zest and olive oil.  In a shallow pan place cleaned birds.  Rub mixture all over the birds and inside the cavity.  Cover with plastic wrap and allow to marinate in the refrigerator overnight.

Remove the birds from the refrigerator and begin to truss them.  Then, place them on to a spit, remember to balance them.  Sprinkle all over with kosher salt.

Prepare barbecue for indirect grilling.  Preheat grill to medium heat.  Remove centre grill and add a drip pan.  Add white wine and fresh thyme to the pan.  Replace grill and mount spit containing the birds to the rotisserie.  Grill for approximately 40 minutes or until skin is golden brown and crispy and juices run clear when pieced with a knife.  Remove and tent with foil.  Let them rest for 10 minutes before plating.  Serve with chutney and cranberry chive butter.