Ingredients

One whole chicken (or lamb, goat or beef as preferred); salt to taste; pepper to taste; 5 cloves of garlic; 1 sprig of rosemary; and 2 tbsp of olive oil.

Preparation and Cooking

• Season the meat with salt and pepper and make small incisions in the meat and insert the garlic cloves and rosemary, and brush the meat with olive oil.
• Place the meat in a roasting pan and put it in the wood fired oven. Then roast the meat for 2-3 hours (for chicken) at 180-200^o
• Once done, let the meat rest for a few minutes before carving and serving.
• Pečenje is typically served with roasted or boiled potatoes, pickled vegetables (like pickles, sauerkraut, or other pickled vegetables known as turšija), fresh salads, and sometimes a portion of bread. A variety of condiments may accompany Pečenje, such as ajvar (a red pepper spread ) and kajmak (a creamy dairy product).

Hints and Comments

One of the most substantial dishes in Serbia is “Pečenje” but the most common dishes is a type of bread called “Pogača” often accompanies meals.