Rinse chicken; pat dry. Hook wing tips back behind body, tie securely with cotton twine, set aside.

Combine butter, shallots, parsley, thyme, rosemary and pepper if desired.

Using your fingertips, gently loosen skin around chicken breast. Stuff each side of breast with 1 tablespoon (15 mL) herb butter mixture, gently pressing on skin surface to spread evenly. Tie legs together securely. Insert the spit-rod lengthwise through cavity of chicken and secure with holding forks making sure chicken is balanced.

In saucepan, melt remaining herb butter mixture. Remove from heat; stir in wine. Set aside and reserve for basting.

Attach spit-rod to rotisserie with drip pan directly beneath chicken. Cook over medium-hot grill, for 1 ½ to 2 hours, basting about every 15 minutes. On charcoal-fired grill, it may be necessary to add more coals.

The chicken should be roasted until a meat thermometer inserted into the breast reads 185°F (85°C), and/or the juices run clear when pierced at the thickest part.