Season’s First Spit-Roasted Chicken

March 16th, 2011 · 2 Comments · Posted in dinner

Spit-roasting: it must be spring

We liked our first ever brined chicken so much we decided to another. Except this time we used one of the birds our local dairy delivers and spit-roasted it over live coals. This may be the best chicken I’ve ever tasted.

We served it with leeks from the garden, braised on the stove in chicken broth. A terrific meal, and so simple.

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The Yummy Mummy // Mar 16, 2011 at 11:15 am

I’m totally brining a chicken now. Thanks for the inspiration!
Ed Bruske // Mar 16, 2011 at 11:56 am

I don’t think we’ll ever go back to unbrined. Thank you Charcutepalooza.

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