roasting chickens

Rather than an oven, we have roasted large quantities of birds with long
spits over an open charcoal fire. We used eight foot long 2x2 boards.
Sharpen one end and wash boards. Use concrete/cinder blocks on each end to
make a low wall. Adjust heat by putting blocks on end, edge or side to
vary height of boards above fire. Alternate: use extra 2x2s to make an H
frame to hold boards. Use heavy nails to make rungs to move cross bar up
or down for heat control. Make a large bed of charcoal spread on heavy
duty foil to reflect heat and minimize heat reduction due to moisture in
ground. Skewer washed and salted chickens on the 2x2s. Square edges of
boards will keep the chickens in place and allow you to turn them a quarter
turn at a time. Push chickens tight together; secure legs and wings with
heavy cotton string. Tie off every so often in case of burn through.
Cook slow enough to cook through before outside is charred. The barbeque
guys know this drill. Have a squirter to handle flare ups or charring of
board. If chickens are tight together no wood is exposed to direct heat
except at very ends. We have used this for cornish game hens too.

Enjoy.

Keith Wood
Troop 59
Lawrence, KS

---------------------------
Keith Wood
Support Services Manager
Morris Systems Support Group
Morris Communications Corporation

kwood@scilab.com

800.777.7171

---------------------------

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"The mountains are calling and I must go."
John Muir

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