My favourite recipe for chicken pie on the Weber, which featured in the September 2013 Woolworths Taste magazine, on page 121 to be precise, is available on my website. But now for The Master of the House’s roast chicken on the Weber – it is definitely also a winner. Maybe he will be the next person in this family to feature in Taste – just keep on trying, Deon! The chicken is extremely crisp and the meat succulent and juicy. Enjoy!
1 whole free-range chicken
a few sprigs fresh rosemary
For the Weber: Cape Smoke Genuine French Oak Wine Barrel Shavings (about 30ml)
Prepare the Weber
Pack ½ bag of briquettes (about 30) and 2-3 firelighter blocks broken up, on both sides inside the kettle braai base, and place a foil drip-tray in the centre. Light the firelighters and allow the flames to burn and subside and until the coals have turned grey-white.
Prepare the chicken on a cutting board by cutting off and discarding extra fat and cleaning the body cavity. Place the lemon and the rosemary sprigs inside the cavity. Rub the oil, salt and garlic all over the outside skin. Place the chicken breast-side up on the grid in the Weber, above the drip tray. Roast the chicken for 50 minutes. Add the shavings (about 15ml each on both sides, directly on the coals) and roast for another 10 minutes. The juices must run clear before you remove it. Remove the lemon and rosemary in the cavity. Let it rest for about 10 – 15 minutes before carving. Serve with roast vegetables and baby potatoes.