Birka, Filled spit-roasted chicken from An Early Meal by Serra & Tunberg ©2013 ISBN 978-91-981056-0-5 pg.150


  • 1 chicken
  • 1 handful of ramsons or other leek
  • 5 juniper berries
  • 100g smoked fatty pork
  • 1 boiled egg
  • 1 chicken liver
  • 1 chicken heart
  • 2dl whey
  • 1 egg yolk
  • Mustard seeds, crushed


  1. Finely chop liver and heart.
  2. Cut the smoke pork into pea-sized pieces.
  3. Make a mixture of the offal, leek, juniper berries, the smoked pork and a boiled egg.
  4. Add some whey (or malt-vinegar) if you’d prefer some acidity to the dish.
  5. Fill the chicken with the mixture, make sure to stuff some under the skin as well.
  6. Sew the bird shut with linen or hemp thread.
  7. Put the chicken onto a spit; the legs should be tied to the spit and you might want to fix the chicken using some wooden skewers.
  8. Prop up the spit with the chicken next to the fire, with a fire-proof bowl underneath to collect the fat. If you are using an oven it should be set to about175C.
  9. In another bowl, mix some crushed mustard seeds and whey. This will be used with the drippings from the chicken to baste it while roasting.
  10. Save a cupful of the mixture and mix with an egg yolk.
  11. Turn the bird properly so that it gets evenly heated on all sides.
  12. As the chicken is placed next to the heat-source it needs to be roast for approximately 2 hours depending on size.
  13. When the chicken is almost done, baste it with the saved whey/mustard seed/egg yolk mixture.


Page created and published 9/16/21 (C)M. Bartlett (Some parts otherwise copyright)
Last updated 9/17/21