Poulet à la Broche [Spit-roasted Chicken]
Ingredients
Instructions
  1. Season and truss the chicken as described in the preceding master recipe. Push the spit through it starting at the breast end. Dry it thoroughly, rub with butter and sprinkle with salt. Secure the strips of blanched bacon over the breast and thighs with white string. Because of the bacon, no basting is necessary until the very end.
  2. If you have a rotisserie, use the moderate heat and roast with the door closed. Remove bacon 15 minutes before the end, and baste with the pan drippings until the chicken is browned and done.
  3. If you have a spit attachment in the oven, use a moderate broiler temperature, leave oven door ajar, and place a pan under the chicken to catch the fat and juices. Fifteen minutes before the end, remove the bacon, increase broiler temperature, and continue roasting, basting frequently until the chicken is browned and done.
  4. Use the same tests as for oven roasting in determining when the chicken is done, and the same method for making the sauce