Best Ever Roast Chicken

So... If you don't have a Weber you should look into getting one because they make the best roast chickens... If you can't get one for whatever reason its no matter because this recipe works in the oven as well, just might not have that chicken-cooked-over-hot-coals taste.

So to start off you need to get your weber going.. It takes 45 minutes to get your hot coals right for roasting your bird. If you don't have a Weber Cookbook all you need to know is
1. 25 heat bricks on either side, light using firelighters and leave lid off for heat bricks to catch.
2. Once heat bricks have caught (some will have glowing embers) and firelighters have gone out, make sure both top and bottom vents are open and pop the lid on.
3. After 30 minutes or so, check that the heat bricks are well on their way to being hot.. they should look like this --->

Then you can start preparing your chicken..

You will need...
1 Whole chicken (size of the bird up to you- depending on how many people you have)
2 Garlic cloves, unpeeled
2 sprigs fresh rosemary
1 whole lemon
30ml olive oil
15gr or so of course sea salt
cracked black pepper

Method...
1. Remove the chicken from packaging and rinse out the cavity. Pat dry with paper towel and place on a clean chopping board
2. Sprinkle a little salt and pepper into the cavity. Cut the lemon in half and squeeze it over the skin of the chicken, put the squeezed halves into the cavity of the bird along with the garlic and rosemary
3. Rub the remaining salt all over the skin, making sure to get the underside and around the legs & wings (tuck the wings back too so they don't burn) Drizzle the olive oil over the bird and rub that in too.
4. Using a pair of tongs, separate the two containers of heat bricks to opposite sides of the weber and place a drip-tray between them, put the grate in the Weber and place the chicken on top---->


5. Close the lid and half-close the top vents, make sure to leave the bottom vents open and leave to cook for roughly an hour. The cooking time of the chicken will vary depending on the size, so to check that your chicken is cooked though, just make a cut in the drumstick to the bone and if the liquid oozes clear then your chicken is ready.



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