This preparation involves small, young chickens, typically under a pound, cooked over an open flame. The birds, a hybrid breed, are known for their tender meat and relatively quick cooking time compared to standard chickens. The open-flame cooking method imparts a smoky flavor and crisped skin, making for a desirable culinary outcome.
The appeal of this culinary approach lies in its ability to deliver individual portions with enhanced flavor profiles. The direct heat sears the exterior, sealing in juices and creating a textural contrast between the crispy skin and the succulent interior. Historically, open-flame cooking has been a favored method for its efficiency and the unique taste it imparts to the food.
