Spanish-style roast chicken

Spanish-style roast chicken

Pollastre al ast

By
From
Spanish Made Simple
Serves
2

This is proper street food for us in Spain. You will find the biggest rotisseries I’ve ever seen in street food markets across the country on the weekends, packed with beautifully golden and crispy little chickens, intoxicating the markets with their beautiful aroma. It is always the last stop before you go home after your grocery shopping. Simplicity at its best and so easy to make at home.

Ingredients

Quantity Ingredient
1 small free-range chicken
2 tablespoons lard or olive oil
1 teaspoon salt
2 generous pinches black pepper
2 tablespoons herbes de provence

Method

  1. Preheat the oven to 200°C.
  2. Clean the whole chicken inside and out with water and dry properly, then rub the entire chicken, inside and out, with the lard. Season with the salt, black pepper and herbs, again inside and outside.
  3. Fill a tall, empty can such as a beer can with water and stand it in the middle of a roasting tray. Stand the chicken on the can, inserting it into the cavity, so that the wings point up and the drumsticks hang down. This will allow air to circulate around the chicken.
  4. Place the tray on the lowest rack of the oven and cook for 20 minutes, then reduce the heat to 160°C and cook for a further 45 minutes, or until ready. The skin should be very crispy but the meat should still be very moist inside, with the juices running clear.
Tags:
Spanish
simple
weekday
tapas
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