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
- Finely chop liver and heart.
- Cut the smoke pork into pea-sized pieces.
- Make a mixture of the offal, leek, juniper berries, the smoked pork and a boiled egg.
- Add some whey (or malt-vinegar) if you’d prefer some acidity to the dish.
- Fill the chicken with the mixture, make sure to stuff some under the skin as well.
- Sew the bird shut with linen or hemp thread.
- 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.
- 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.
- 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.
- Save a cupful of the mixture and mix with an egg yolk.
- Turn the bird properly so that it gets evenly heated on all sides.
- As the chicken is placed next to the heat-source it needs to be roast for approximately 2 hours depending on size.
- 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