Spanish spit-roast chickens

S

sunny_d

Active Member
Another holiday in Ibiza has just finished and as usual we really enjoyed the spit-roast chickens you can buy from bars, supermarkets etc.

They are just delicious!

What I want to know is how they prepare these chickens. Does anyone know? I have a little single-chicken rotisserie and access to really good birds from my local organic butcher yet all my attempts to produce the same intense flavour that the Spanish manage to turn out every time have failed spectacularly.

If anyone knows the secret - please pass it on!
 
j_love01 said:
Sounds yummy...might have to give one a try this summer.
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they're awesome - the best i've had in ibiza are from the supermarket near the go-kart track on the outskirts of san antonio.
 
Spanish spit roast chickens

The secret is in the plentiful supply of white wine that bastes the chicken
at regular intervals and also some of them are stuffed with garlic, lemons and sage before spit roasting. The chef where i work also stuffs them with fresh wild sage and onions.
 
Re: Spanish spit roast chickens

suzie said:
The secret is in the plentiful supply of white wine that bastes the chicken
at regular intervals and also some of them are stuffed with garlic, lemons and sage before spit roasting. The chef where i work also stuffs them with fresh wild sage and onions.
Click to expand...

That's made me very hungry. I'm off for dinner!
 
Nighhtawk said:
Why exactly do they call it "spit-roast" chicken? Do they sell this at Wips? have to try it out
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because they are roasted whilst turned on a spit. a spit is a metal bar which meats are skewered on which can be turned so that all sides of the meat face the heat of the oven.
 
ohhhh. They have that here in the states, only they dont call it "spit-roast", only roast chicken. Love that stuff. They sell it at any markets im guessin??
 
Re: Spanish spit roast chickens

suzie said:
The secret is in the plentiful supply of white wine that bastes the chicken
at regular intervals and also some of them are stuffed with garlic, lemons and sage before spit roasting. The chef where i work also stuffs them with fresh wild sage and onions.
Click to expand...

suzie that sounds like a speciality, cos the ones you can get in supermarkets and bars are usually roasted in their own fat and stuffed with few aromatic herbs. Much less sophisticated ;)
 
Over here in the states we have rotisserie chicken. Good stuff! :D

rottisseriel.gif
 
Re: Spanish spit roast chickens

suzie said:
The secret is in the plentiful supply of white wine that bastes the chicken
at regular intervals and also some of them are stuffed with garlic, lemons and sage before spit roasting. The chef where i work also stuffs them with fresh wild sage and onions.
Click to expand...

thanks very much suzie!

i thought it might be to do with basting so i'll give this a try.

i know about the stuffing-with-punctured-lemon trick to keep the flesh closer to the centre moist, so will add a good basting of white wine and a longer cooking time.

will report back with my findings!
 
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