How to roast a whole pig on a spit
How to roast a whole pig on a spit? with two hens inside!
Such a dish can be the nail of a big family holiday: a whole pig stuffed with two whole hens! This way of cooking meat requires a lot of time, but the result produces the impression is well worth the effort.
Here is a step-by-step recipe.
- 1 whole pig.
- 2 chicken.
- Lemon thyme.
- Green onion.
- Italian parsley.
- 2 lemons. li>
- 2 apples.
- Salt and pepper.
Kindle the grill.
Chances are you will use a brazier with automatic rotation of the spit,so that the meat is evenly roasted for hours. Prepare the seasonings: lemongrass, lemon thyme, garlic, green onion, Italian parsley and sage.
Cut the stalks of lemongrass along and then in half. Lemongrass has a delicate taste and aroma that blends well with pepper and other herbs. Grind lemon thyme, Italian parsley, garlic, green onions and sage. Lemons are needed to stuff the chickens with them. Trim them along the edges and slightly cut along the sides. During the frying, lemon juice will marinate the chicken from the inside, adding juiciness and making the meat very soft and soft. Wash and dry the prepared herbs. Mix in a bowl of herbs, garlic, salt and pepper.
Mix everything well. To make the process easier, add a little olive oil. Make cuts in the apples. The use of apples in cooking pork has long become traditional, their sour taste is well set off by quite fatty meat and gives it a unique flavor. Place the lemons inside the chicken carcasses.
Sometimes a lemon is recommended to boil beforehand. Make a small hole in the skin to secure the legs. So the lemon will not fall out when cooking. Now put the piglet on its back, put the mixture of herbs inside and distribute it evenly.
Put both chicken carcasses on top of the herbs, there should be no free space inside. Finally, add apples. Spit should pierce the piglet on the one hand, go through both hens and go out on the other.
Sew a piglet with cooking string. The peculiarity of such a thread is that it is heat-resistant, rather thick and dense. You can replace it with another strong thread, as long as it does not have synthetics and dyes. Tie the legs together and put the brace for the skewer in place. So that the piglet is covered with an appetizing crust when baking,rub it with salt outside. Check for readiness of the coals.
It remains to install the spit and start the process of rotation. A pig of this size will roast for 8-10 hours. Constantly look after the brazier. It may be necessary to adjust the amount of coal, if the heat is too strong, the meat can burn inside and do not bake inside. If in the middle of cooking the pig starts to burn.
Wrap a pig in the middle with foil so that the meat continues to cook only from the inside. Continue baking for about 4 hours until the meat is very soft. The finished piglet should stand for at least half an hour,better hour.
No matter how tempting you are to try an amazing dish right away, if you cut hot meat right off the fire, it will lose juiciness. In fact, the meat continues to be cooked for some time after the fire has gone out: the temperature inside and outside the carcass is leveled, the juices accumulated inside are evenly distributed. If you give the meat "rest" after frying, when butchering, the most delicious will remain inside.
Finally, it's time to cut the pig.
Pork should be amazingly tender and juicy. Pull out the chickens and divide them too.
They should also be very soft, while maintaining their individual taste. It only remains to eat this beauty!
Date: 09.10.2018, 08:46 / Views: 55372
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