Recipe for Roast Chickens

Take young, fat chickens, clean and boil in a pot with water, salt and spices, as is done with tafaya; then take it out of the pot and pour the broth with the fat in a dish and add to it what has been said for the roast over coals; rub this into the boiled hen and then arrange it on a spit and turn it over a moderate fire with a continuous movement and baste it constantly, until it is ready and browned; then sprinkle it with what remains of the sauce and use. Its nutrition is nicer than that of livestock meat, and more uniform; in this way one also roasts the other birds.