Spit Grilled Herby Chicken recipe
information
535 calories per serving
ingredients
1.25 kg (2 1/2 lb) oven-ready chicken
salt
a few sprigs each chives, parsley, thyme and lovage
1 stem fresh basil
1 stem fresh rosemary
1 teaspoon paprika
4 tablespoons soured cream
1 tablespoon flour
1 tablespoon oil
salt
a few sprigs each chives, parsley, thyme and lovage
1 stem fresh basil
1 stem fresh rosemary
1 teaspoon paprika
4 tablespoons soured cream
1 tablespoon flour
1 tablespoon oil
method
1. Rub the inside of the chicken with salt. Wash and shake dry the herbs and tie them into a bunch. Place the herbs inside the chicken and seal the opening with a wooden skewer.
2. Stir together the paprika, salt to taste, the soured cream, flour and oil until thoroughly mixed, then spread the puree all over the chicken.
3. Tie the legs and wings into place with cooking thread. Skewer the chicken on the spit of the grill and secure it firmly in place.
4. Grill for 1 hour, turning continuously. If the chicken browns too quickly, either reduce the heat or move the chicken further away from the grill.
Serve with: potato salad and Cucumber Salad with Yogurt Dressing
2. Stir together the paprika, salt to taste, the soured cream, flour and oil until thoroughly mixed, then spread the puree all over the chicken.
3. Tie the legs and wings into place with cooking thread. Skewer the chicken on the spit of the grill and secure it firmly in place.
4. Grill for 1 hour, turning continuously. If the chicken browns too quickly, either reduce the heat or move the chicken further away from the grill.
Serve with: potato salad and Cucumber Salad with Yogurt Dressing
serving amount
serves 4
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