Spit Roasted Chickens Recipes

SPIT-ROASTED CHICKENS

Spit-Roasted Chickens image

Spit-roasting chickens on the grill ensures an evenly juicy bird.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Number Of Ingredients 4

Ingredients

5 two-and-one-half-pound fryer chickens
Olive oil
Salt and freshly ground pepper
Quince Barbecue Sauce

Steps:

Heat a grill until the coals are ninety percent white and no flame remains.
Wash chickens inside and out under cold running water; pat dry with paper towels. Trim and discard excess fat. Rub with olive oil, and season inside and out with salt and pepper. Tie the legs together, and thread the chickens onto the spit through the cavities.
Place spit above coals, and begin rotating. Grill chickens until legs move loosely at joints and juices run clear when pierced with a fork, 50 to 60 minutes. During the final 15 minutes, baste with barbecue sauce. Remove from grill. Let stand 15 minutes, and carve.

SPIT ROASTED LEMON ROSEMARY CHICKEN

Spit Roasted Lemon Rosemary Chicken image

Pairs well with Gallo Family Vineyards Chardonnay.

Provided by Taste of Home

Time 1h35m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

8 cups warm water (110° to 115°)
1/2 cup kosher salt
1/4 cup packed brown sugar
3 tablespoons molasses
1 tablespoon whole peppercorns, crushed
1 tablespoon whole allspice, crushed
2 teaspoons ground ginger
1 broiler/fryer chicken (3-1/2 to 4 pounds)
2 medium lemons
3 teaspoons minced fresh rosemary, divided
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/4 cup olive oil

Steps:

For brine, combine the first seven ingredients in a large kettle. Bring to a boil; cook and stir until salt is dissolved. Remove from the heat. Cool to room temperature. Meanwhile, grate peel from lemons. Juice lemons and reserve juiced lemon halves; set aside., Remove giblets from chicken; discard. Place cold water in a 2-gal. resealable plastic bag; add chicken. Place in a roasting pan. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times., Discard brine. Rinse chicken with water; pat dry. Rub inside of chicken with 1 teaspoon rosemary and 1/8 teaspoon each salt and pepper. Place the juiced lemon halves in cavity. Skewer chicken openings, tie together., Place chicken on rotisserie rod on grill with a drip pan according to manufacturer's directions. Combine olive oil, lemon juice, lemon peel, remaining rosemary, salt and pepper; brush over chicken. Grill 1 to 1-1/2 hours or until chicken juices run clear.,

Nutrition Facts :

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