How to Spit Roast a Whole Chicken

Spit Roast is a very popular process to cook any meat like chicken, piglet, lamb etc. Most of the people avoid this process because of their incorrect perception about the whole process. The process of cooking a roasted meat is very using a spit. In the following paragraphs detail directions of Spit Roast of chicken will be described.

Very few ingredients are required and they are very easily available for this procedure. First of all good quality whole chicken is required along with soy sauce, unsalted butter, fresh rosemary, olive oil, roasted potatoes, salsa verde and juice of lemon are commonly required to prepare a roasted chicken.

Spit Roast procedure of roasting a whole chicken is easy but takes longer time to cook. Generally the coal bed needs to be heated at least a couple of hours before starting to cook. Good quality hard wood like oak is required to keep the heat going on.  In the meantime lemon juice, soya sauce and lemon juice quickly. It takes at least one hour and thirty minutes to marinade the chicken. Therefore it needs to be finished while heating the coal bed up for preparing Spit Roast. Marinated chicken should be kept in a place away from Sun.

A skewer is required to hold the whole chicken in a spit above the heated coal bed. Generally a wooden or steel made skewer is hung just about two feet above the coals. The coals need to be spread around so that it just not stays directly at the bottom of the chicken because it may burn the Spit Roast chicken.  Now as the process of cooking has started butter needs to be melted. Melted butter and soy sauce mixture along with lemon juice should be used as basting throughout the roasting procedure. 

The main task of this cooking for getting an outstanding outcome is to ensure that the chicken is roasted uniformly. Therefore in every fifteen minutes the direction of chicken should be changed uniformly. Rosemary can be used for basting now and coals are also need to be added after every fifteen minutes. After a certain period the chicken should be sprinkled with salt and pepper to taste. After around one and half hour the coal should be heated more with fire and chicken can be placed more close to coal bed. It will make the skin crispier. This part is very important for cooking a Spit Roast chicken. If the breast of the chicken gets tough then it should be moved away from the fire and kept it for cooling for at least fifteen minutes before serving. Roasted potatoes and salsa verde can be used for garnishing the roasted chicken.