How Do You Roast Chicken On A Spit?

If you lived back about a couple of hundred years ago, you would have had to cook over an open fire. Your dinner spun on a long stick that was cut from a surrounding tree and your feast was trussed on the branch. It must have tasted pretty good, because we still do that same sort of cooking in the present day-spit-roasting meats.

Here's how to spit-roast a chicken. Take a whole roasting chicken and remove all the items in the gut cavity. Sprinkle salt and pepper into the cavity, rub the outside of the chicken with a small amount of butter and then sprinkle some seasoning salt and pepper on the outside of the chicken.

Hold the spit, push it up the rear of the chicken and guide it through the cavity. Center the chicken on the spit and, using a piece of cooking twine, tie the legs together around the spit. Tuck the wing tips of the chicken back and against the body.

More than one chicken may be positioned on the spit and roasted at the same time, provided your fire is wide enough. Mount ... more.

Roasting on a spit provides you with a way to cook a large quantity of meat at one time. People in the Middle East have been using this method of cooking for centuries. When you think of a spit roasting, you probably envision a hog hoisted between two cross frames being turned over an open flame.

You can use this method for any large carcass, including lamb. Order a lamb. Plan ahead so that the butcher has the lamb when you need it and has had time to age the meat.

Make sure the butcher can keep the lamb for you so you don't wind up trying to store the meat at home. Prepare the seasoning. Mix lemon juice, orange juice, olive oil and balsamic vinegar in a jar.

Add lemon rinds, orange rinds, garlic, oregano, basil and peppercorn. Allow this mix to sit for a few days before you roast your lamb. Set up the spit.

There are a variety of manufactured spits, most commonly called rotisseries, with different weight maximums. If you make your spit, use the 70-inch rod as the skewer. Ideally, ... more.

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