But even with the spit roasting I wanted a flavourful rub to really make it sing so I decided to make a spice rub inspired by Moroccan spices.
I used a tablespoon of each of the following
hot pepper flakes
Actually I used whole seeds for everything except the dried ginger and salt and a piece of cinnamon, then ground them in my spice grinder. I rubbed the whole chicken all over with the spice rub and even sprinkled some in the cavity.
Then I trussed it up with twine and put it on the spit and roasted it for about 2 hours with the lid closed.
|Ready to roast|
It was a fair size roasting chicken so it took 2 hours but a smaller fryer would probably take just over an hour, but if you are unsure just stick a fork in the leg joint and if the juices are clear it is ready. When it was cooked I let it rest for about 10 minutes while I got the rest of the meal ready and carved it up.
We had this with some wonderful local new potatoes a salad made with tomatoes, cucumber red onion and fresh herbs tossed with olive oil and lemon juice, as well as a green salad.
Finally Summer appeared to be here, but unfortunately it disappeared the next day.