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Tear off the tops of chicken wings and the gland of the tail, salt the chicken inside and out and impale it onto a skewer of a rotisserie. Tighten the chicken with the forks of the skewer, pull the wings together with the toothpicks and use bands(either made of galvanized copper or use ones made of rope) to tighten the legs of the bird... In about 3 dl of water put a teaspoon of mixed spices and salt and pour into a baking pan to the bottom of the oven and add a little lard. When the chicken skin starts to get that coveted red color, start to pour over it the contents of the pan. The chicken should be done in about an hour. When it is done, cut the chicken into pieces and season with the mix from the pan.