Broilers are spring chickens, weighing about 2 1/2 lb.
Rub the insides of the broilers with salt.
Make two bunches of mixed herbs and tie with thread.
Place a bunch in the neck of each chicken and secure the openings with skewers.
Mix together the paprika, flour, and oil to make a smooth paste.
Spread over the chickens.
Broil or cook on a rotisserie spit for about 40 minutes, turning from time to time.
Cut each broiler in half and serve on a bed of rice.
Accompany with a mixed salad.