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Chicken On A Spit




Source of Recipe


Internet


List of Ingredients




One - 4 pound chicken
2 teaspoons salt
2 medium-sized apples, peeled, cored and quartered
1 cup celery leaves

LEMON SAUCE

1/2 cup fresh lemon juice
12 tablespoons butter
2 teaspoons paprika
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
Cayenne pepper
1/2 cup hot water
Tabasco sauce

TO MAKE THE LEMON SAUCE

Melt the butter and stir in the paprika, sugar, salt, pepper, mustard and a pinch of cayenne pepper. Then blend thoroughly into the butter mixture the lemon juice, hot water and a few drops of Tabasco sauce. Set the sauce aside.

Rub the cavity of the bird with the salt. Place the apple quarters and celery leaves in the cavity. Sew up the opening of the cavity, or skewer the edges and lace the opening closed with cord. Fasten the neck skin to the back of a skewer. Tie the wings to the body. Insert a spit through the chicken. Then tie the drumsticks to the spit by looping cord over the tip ends and around the spit. Check to be sure that the chicken is well-balanced.

Set the spit in place above the coals; put a drip pan underneath it. Start the motor on the spit. Roast the chicken for about 1-1/2 hours, or until the skin of the bird is well-browned and begins to split. Baste the chicken often with the sauce to keep the skin moist and to add flavor.

Heat the remaining lemon sauce and serve it with the roasted chicken.

Serves 4



Recipe