Spit roast chicken

Mobile version Print

From: Chalet Slaves

On TV Tonight

  • 20:00 - Jamie's Christmas with Bells On - Jamie's Christmas with Bells On Ep 2
  • 21:00 - Choccywoccydoodah Christmas - Choccywoccydoodah Christmas
  • 22:00 - Rick Stein's Cornish Christmas - Rick Stein's Cornish Christmas

This recipe is classed as easy

Rating 2.80 / 5 (5 votes)

Prep time:
25 min
Cook time:
1 hr 30 min
Serves:
4

Stephane Gassot's moist and moreish stuffing guarantees success on a spit in this mouth-watering chicken recipe. It's great when roasting too!

Method

1. Mix the chopped onions, livers, bacon lardons and half of the herbs together.

2. Push the stuffing into the cavity of the chicken and secure the open ends using a trussing needle and kitchen string.

3. Carefully push the chicken onto a long metal skewer and spit-roast over open coals for about 1 hour and 30 minutes. Alternatively, set the oven to 200°C/gas 6; transfer the chicken to a roasting pan and roast for 1 hour and 30 minutes.

4. Mix the olive oil and remaining herbs together and baste the chicken with this while turning the spit regularly. If you are using the oven method, simply pour the marinade over the chicken as it goes into the oven.

5. Serve the chicken hot, with the delicious cooking juices poured over.

Ingredients

  • 3 small onions, ely chopped
  • 150 g chicken livers, rsely chopped
  • 200 g smoked lardons of bacon
  • large handful of thyme, finely chopped
  • large handful of rosemary, finely chopped
  • 1.5 kg chicken, whole
  • 100 ml olive oil

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register