Roasting on a spit is an ideal way to cook a small turkey or a couple of chickens. The earliest colonists in New England spit-roasted a huge cuts of meat on the hearth in front of the fire. A servant or family member was in charge of rotating the spit, so that the meat basted itself during cooking.
Spit roasting usually involves larger items such as whole items, cuts or birds being placed onto a spit (large skewer) and rotated (continuously turned) over the heat source. This could be a radiant heat from electricity of gas bar or an open fire of wood or charcoal.
Smaller birds should be strung traversely on the spit, larger ones head to tail along the spit’s axis. Because of the high heat of spit roasting, the weight losses due to shrinkage can be great and flare-ups from dripping fat frequent.
It is advice to check and to make sure that the skin is not getting too brown.
The trick with spit-roasting is to balance the food on the spit is that it turns smoothly and evenly.
Spit roasting chicken
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