Chicken on a spit
4 servings
35 minutes
Spit-roasted chicken is a classic dish of Russian cuisine rooted in the traditions of cooking meat over an open fire. The combination of simple ingredients and the method of roasting on hot coals without flames preserves the juiciness of the meat while creating an appetizing golden crust. Butter adds softness and a delicate creamy flavor to the chicken, while spices enhance its natural aroma. The dish is perfect for outdoor cooking over a fire or grill, filling the air with enticing smoky notes. When served, the chicken is garnished with fresh herbs, salad, cucumbers, and tomatoes, creating a harmonious balance of freshness and rich meat flavor. This dish will delight lovers of traditional Russian cuisine and make an excellent treat for friendly gatherings.
1
Wash the prepared, gutted medium-sized chicken, salt it, sprinkle with pepper, put it on a metal spit, inserting it diagonally through the body (from leg to wing), and roast over hot coals (without flames) for 20-30 minutes. While roasting, brush the chicken with butter and turn the spit to ensure even cooking.
- Poussin (young chicken): 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Butter: 3 tablespoons
2
When serving the chicken, remove it from the skewer, place it on a warmed dish, and garnish with salad leaves, fresh or pickled cucumbers, and fresh or canned tomatoes.
- Fresh herbs: to taste
