Chickens on a spit
4 servings
100 minutes
Spit-roasted chickens are a classic dish of British cuisine, rooted in the traditions of medieval feasts when meat was cooked over an open fire, slowly rotating on a spit. This cooking method ensures even roasting, giving the meat tenderness inside and an appetizing golden crust outside. The aroma of garlic and fresh herbs infused in the oil makes the flavor particularly rich and expressive. The dish pairs perfectly with fresh vegetables, creating a harmonious balance of juiciness and spiciness. Today, spit-roasted chickens symbolize a cozy family dinner or a countryside picnic where everyone can enjoy the warmth of home and the taste of true homemade cooking.
1
Wash the chicks and put them on the spit.
2
Mix melted butter with garlic and herbs to taste, possibly adding a little salt.
- Butter: 50 g
- Finely chopped garlic: 3 cloves
- Young dill: 12 g
- Spices: to taste
3
Rub the chicks with salt and pepper. Before putting in the oven and during cooking, brush with garlic herb oil.
- Spices: to taste
- Poussin (young chicken): 2 pieces
- Butter: 50 g
4
Cook at a temperature of 200–220 degrees, turning occasionally, for 20 minutes.
5
Serve with fresh vegetables.
