The Weber
is simply the best and tastiest way to make a roast chicken.
The chicken gets a smokey flavour and it just melts in your
mouth. So simple and so delicious.
You can
pretty much season the chicken any way you like before you cook it, but
this is my quick and easy way to put a smile on many a face.
1. Rub the
chicken in olive oil.
2. Sprinkle
generously with Robertsons Chicken Spice (it really works well with chicken –
ask Reuben!)
3. Layer bacon
slithers in a Union Jack pattern (like a star) over the top. If you layer on top of each
other, then you cater for every one as the top slices are very crispy and the
under slices not so crispy.
4. Save the
last two slices of bacon and wrap those on the drum sticks of the chicken right
at the tip (where you would hold it if you were eating with your hands). This
makes an awesome drum stick with a crispy turn of bacon at the base when
cooked.
5. Take 1 lemon, sliced in half, a big sprig of fresh Rosemary and stuff inside the
chicken.
6. Make the
fire 20 mins before you want to cook the chicken, on indirect coals. Make a fairly strong
fire and cook with all the vents open fully. If you want to do more than 1
chicken add approximately 25 mins per chicken that you add, maximum 3 per weber.
1 chicken :
1hr20
2 chickens :
1h45
3 chickens :
2hrs
7. Do not open
the top to check the chicken, it will be fine!
8. When you
lift the chicken out of the Weber, the inside will be full of juices, so beware that you let them run out.
Take your
tongs and shove 1 arm into the chicken, the other on top and tip out the
juice from the tummy into a bowl.
After you have carved the breast meat, pour
this juice on it to keep it moist. Yum yum yum.
Enjoy!