Instructions: Sprinkle cavities of hens with salt and pepper. Secure neck skin to backs of chickens with skewers. Press wings over breasts and tie with heavy string. Tie legs together and tie legs to tail. Insert split rod crosswish through each hen just below the breastbone, leaving about 1 inch between hens. Secure with holding forks. Test ballance; attach to spit. Turn on motor. Grill over drip pan surrounded by medium hot coals about 45 minutes. In a bowl, combine soy sauce, sherry, lemon juice, oil and garlic. Brush on hens. Grill 15 minutes or until let joints move easily, basting often with sauce.

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