Poulet entier rôti à la broche au beurre aux herbes

Ingrédients

• 1 whole chicken (approx. 1.5 to 1.8 kg)
• 80 g soft butter
• 3 garlic cloves, finely crushed
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• Zest of 1 lemon
• 1 tsp coarse sea salt
• 1 tsp freshly ground black pepper
• 1 lemon, in wedges (for the cavity)
• 3 garlic cloves, crushed (for the cavity)

Préparation

1. 1

   Mix the soft butter with the garlic, rosemary, thyme, lemon zest, salt and pepper until you have a smooth herb butter.Pat the chicken dry with kitchen paper. Rub the herb butter generously under the skin and over the outside of the chicken.Place the lemon wedges and the crushed garlic cloves in the chicken cavity for extra aroma.Tie the legs and wings tightly with kitchen twine so it stays compact and spins evenly on the spit.Skewer the chicken onto the spit and make sure it's well centered. Clamp the spit forks firmly so the chicken doesn't shift while turning.Bring the barbecue to indirect heat at about 180 to 200 degrees Celsius. Place the spit and start the motor.Let the chicken turn for about 75 to 90 minutes. After 75 minutes check the internal temperature at the thickest part of the thigh. It should be at least 75 degrees Celsius.Remove the chicken from the spit and let it rest for 10 minutes under aluminum foil. That keeps all the juices in the meat.Carve the chicken at the table and serve with a fresh salad or roasted potatoes. Enjoy.