Spit roasting chicken

Roasting on a spit is an ideal way to cook a small turkey or a couple of chickens. The earliest colonists in New England spit-roasted a huge cuts of meat on the hearth in front of the fire. A servant or family member was in charge of rotating the spit, so that the meat basted itself during cooking.

Spit roasting usually involves larger items such as whole items, cuts or birds being placed onto a spit (large skewer) and rotated (continuously turned) over the heat source. This could be a radiant heat from electricity of gas bar or an open fire of wood or charcoal.

First the chili powder, paprika, oregano, cumin, rosemary salt and cayenne are mix together to make spice rub. The bird is rubs with oil before sprinkle the spice rub generously all over the bird and rub it in. If an left over rub it inside the cavity.

Smaller birds should be strung traversely on the spit, larger ones head to tail along the spit’s axis. Because of the high heat of spit roasting, the weight losses due to shrinkage can be great and flare-ups from dripping fat frequent.

It is advice to check and to make sure that the skin is not getting too brown. The trick with spit-roasting is to balance the food on the spit is that it turns smoothly and evenly.
Spit roasting chicken

Spit roasting

The objective of roasting is to cook the juices of the meat onto the surface of the meat as they are squeezed to the surface. Spit roasting is a very good way to do this.

The meat poultry or fish to be spit roasting is not seared at a high temperature; instead, it is constantly revolved over lower heats that roast evenly and allows the food to self-baste.

Meat is skewered onto the spit rod and held in place on either side with two adjustable spit forks. The rod is suspended over the heat and the food then rotates slowly, powered by either a battery or electrically driven motor.

Ideally the meat is suspended on a spit in free air over a fire so the fore burns the juices off as they ooze out.

This is one of the best ways to barbeque ribs. Because a rack of ribs is thin it will be moist and tender of cooked slowly over low heat.

When a sparerib rack is grilled over direct heat, it can scorch if constant attention is not given. Often trimming of fat and parboiling are essential to avoid flare-ups and blackened ribs.

A lamb carcass is the most popular, Smaller prime cuts of meat (such as deboned rib rolls, beef fillet or leg sections) can also be successful. The skewered meat must be evenly balanced.
Spit roasting