Barbecue chicken

Method

• Pre-heat the barbecue for 10 minutes with all burners on medium with the hood closed.
• Wash and dry chicken, truss chicken legs and turn the wings under the body.
• If desired cut lemon in half and place inside cavity with a few garlic gloves no need to peel.
• Rub butter over the skin of the chicken and sprinkle with salt and pepper.
• Place chicken breast side down onto a rack in a heavy based shallow baking dish or use a foil baking tray. Add two cups of water into the baking dish.
• Place chicken in the centre of the barbecue and cook chicken using the indirect method (outside burners only) temperature should be around 200°C with the hood closed.
• Cook for approximately 1 hour 20 minutes
• Turn chicken over half way through the cooking time, baste chicken with the juices and shield any areas that are cooking faster than others (wings, drumsticks and breast) with a piece of foil.
• Continue to cook chicken until the juices run clear and chicken is golden brown.
• Allow to stand covered with foil for 15 minutes.

Barbecued Turkey

Try roasting your turkey in the barbecue at Christmas

Follow the method above for barbecuing chicken. Although the cooking time will vary depending on the size of the turkey and whether it has been stuffed or not. Allow 3- 4 hours for a 4 kg turkey. (Follow the cooking times on the packaging)

A temperature probe inserted into the turkey during cooking is a good way of telling when your turkey is ready. 

Shield the turkey legs and wings well with foil before cooking starts. Then remove the foil about 30 minutes before the end of the cooking time to brown. 

To keep the turkey moist, place butter under the breast skin and baste the chicken a few times during cooking, make sure the water in the baking tray does not dry up.  

Tips

• When roasting any food never place the baking dish directly under the flame
• Some barbecue thermometers are inaccurate may need to purchase an internal thermometer.