Young Roasted Chickens

Ingredients

• young chickens
• salt
• lemon juice
• butter (mantequilla)
• breadcrumbs
• salad

Instructions

1. Split the young chickens in half lengthwise. Season both halves with salt and lemon juice. Coat both sides generously with butter. Place on a grill and roast until half-cooked. At the midpoint, remove the chickens and roll them in fine breadcrumbs, pressing gently so they adhere. Brush with fresh butter and return to the same grill. Continue cooking until the breadcrumb coating is well toasted and golden. Serve with a fresh salad. The quality of the dish depends on using very young chickens.