Spitroast II – chicken

July 20, 2010

In my second approach at spitroasting chicken, I decided to make the stuffing a bit more interesting. Based very vaguely on a medieval recipe I decided upon a mixture of a boiled egg, bacon, Alpine leek, juniper berries and lingonberries (Myrtillium ). As lingonberries were found on the site of Borg I would deem it possible that they could have been used not only as a food resource in its own, but also as a way to add or modify the taste of a dish. In this case I was looking for something acidic to balance the fat from the bacon and to soften up the meat of the chicken. As an additional addition of taste I tried to loosen the skin and stuff it with a mixture of bacon and alpine leek.

After that I followed more or less the same procedure as in the previous spit roasted chicken, the cavities were closed with small birch skewers, and the bird was secured to the large spit with some vertically placed skewers. The legs were tied up to each other and the spit. Some additional fat and leek were placed in the folds of the thighs. The additional fat under the skin and in othe rplaces allowed me to be a bit more relaxed about the basting, as it would more or less self baste from those pieces.

The roasting was done far more even this time, avoiding to burn any parts of the chicken. However, just as in the previous case, when I studied it closer still some read meatjuices would appear in a cut after about an hour and a half. Though this one were thoroughly defrosted it would appear to have the same cooking time as the previous bird. After two hours it was ready even though one of the legs seem to have seeped some marrow as it was a bit red still.

Despite the slight ruddyness next to the bone this dish had a really nice taste to it, with the flavour of juniper berries carrying through the dish and mixing very well with the acidity of the lingon berries. Both the filling and the chicken itself were quickly devoured by some visiting tourists and myself, and would certainly be a treat to serve at the high table of a feast. The only salt added came from the bacon and was quite enough to give the meat a nice taste. Perhaps the combination of tastes would have worked even better with some small game fowl.


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