Rotisserie Chicken

Method

1. Pat the 1 poussin thoroughly dry inside and out with kitchen paper. Rub the 1 tsp of fine sea salt over the skin and into the cavity, then sit the bird breast-up on a rack or plate and chill uncovered for 1 hour. This dry brine seasons the meat and dries the skin so it crisps on the spit.
2. In a small bowl, mash the 15 g of softened butter with the 0.5 tsp of smoked paprika, 0.5 tsp of garlic powder, 0.25 tsp of dried thyme and 0.25 tsp of freshly ground black pepper to a smooth paste.
3. Slide a finger under the breast skin to loosen it and push about a third of the spiced butter underneath, directly onto the meat. Smear the rest over the outside of the bird, working it into the legs and wings.