HOW TO ROAST A WHOLE PIG ON A SPIT

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How to fry a whole pig on a spit? with two chicken inside!

Such a dish can become the highlight of a large family holiday: a whole piglet stuffed with two whole chicken!
This method of cooking meat requires a lot of time, but the result is impressive and worth the effort.

Here is a step by step recipe.

Ingredients

1 whole pig.
2 chicken.
Lemongrass.
Lemon Thyme.
Garlic.
Chives.
Italian parsley.
Sage.
2 lemons.
2 apples.
Salt and pepper.

Light the barbecue.

Most likely, you will use a barbecue with automatic rotation of the spit, so that the meat is evenly fried for many hours.
Prepare seasonings: lemongrass, lemon thyme, garlic, green onion, Italian parsley and sage.

Cut the lemongrass stalks lengthwise and then in half. Lemongrass has a delicate taste and aroma that goes well with pepper and other herbs. Grind lemon thyme, Italian parsley, garlic, green onions and sage.
Lemons are needed to stuff chicken with them. Trim them around the edges and slightly cut along the sides. During frying, lemon juice will marinate the chicken from the inside, adding juiciness and making the meat very tender and soft.
Rinse and dry prepared herbs.
Combine herbs, garlic, salt and pepper in a bowl.

Mix well. To make the process easier, add a little olive oil.
Make cuts in the apples. The use of apples in the preparation of pork has long been traditional, their sour taste well sets off enough fatty meat and gives it a unique flavor.
Place the lemons inside the chicken carcasses.

Sometimes it is recommended to pre-boil the lemon. Make a small hole in the skin to secure the legs. So the lemon will not fall out when cooking.
Now put the pig on its back, sprinkle a mixture of herbs inside and evenly distribute.

Put both chicken carcasses on top of herbs, there should not be free space inside.
Finally, add the apples.
The skewer must pierce the piglet on one side, pass through both hens and go outside on the other.

Sew the piglet with culinary thread. The peculiarity of such a thread is that it is heat-resistant, quite thick and dense. You can replace it with another durable thread, the main thing is that it does not have synthetics and dyes.
Tie your legs together and reinstall the skewers.
So that when baking, the piglet is covered with a delicious crust, rub it with salt on the outside.
Check the availability of coals.

It remains to install the skewer and start the rotation process.
A pig of this size will roast for 8-10 hours. Always keep an eye on the barbecue. It may be necessary to adjust the amount of coal, if the heat is too strong, the meat may burn on the outside and not bake on the inside.
If in the middle of cooking the pig starts to burn.

Wrap the piglet 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 pig should stand for at least another half hour, and preferably an hour.

No matter how great the temptation to immediately try an amazing dish, if you cut the hot meat immediately from the fire, it will lose its juiciness. In fact, the meat continues to cook for some more time after the fire goes out: the temperature inside and outside the carcass is evened out, the juices accumulated inside are evenly distributed. If you give the meat a "rest" after frying, when cutting, the most delicious will remain inside.