You will need an Infra Red Grill or Back Burner for this recipe
Before I put all the ingredients down to cook a chicken I want to explain that infra red grilling using a back burner is really a great way to BBQ. Firstly it is very difficult to overcook your meat, secondly it uses a lot less gas than a normal burner and thirdly it provides intense searing heat that actually cooks the product it is pointing to rather than the air around it. Finally its not messy!
This is an easy roast just to get those taste buds happening and to give you your first attempt at using your infra red grill.
1 2kg free range chicken
1 tbsp butter
1 tbsp extra virgin olive oil
1 tsp salt
½ tsp cracked pepper
2 tsp paprika (Hungarian style)
White wine
Stock
Twine
Take out all the grills and plates and flame tamers and warming rack from out of the BBQ place a Roasting pan on top of the middle burners under the rotisserie to catch all those lovely juices.
Now get the chicken and thoroughly wash it and pat it dry, you will need to put a pinch of salt in the cavity and then truss up the legs and wings so that they don't fall away from the chicken while its cooking and turning. You don't have to be an expert at tying everything up (I'm certainly not!) as long as it holds it all together. Try not to put the twine across the breast. Then place the chicken through the rod and secure it with the spikes. Push into the motor and you are almost ready to go…
Now put the butter in a small dish and microwave it till its melted, about 10 to 20secs on high should be enough, add the salt, oil, pepper, paprika and mix it up thoroughly, should be a brown colour by now.
Turn the Grill on and then the motor, now this bit is important, leave it turning for about ten minutes and THEN baste it with the butter / paprika mixture, use about half. Then finally mix about a cup of wine with about a cup of chicken stock or water on its own if you don't have any stock, or a stock cube in a cup of boiling water if you have one…easy..eh?
Pour half of the mix into the tray under the chicken and that's it, I leave the hood up to impress my guests but you can put it down if you like but watch it carefully, just in case.
It will take about 1 hour per Kilo so a 2kg bird about 2 hours, less time if the hood is down. Check it with a meat thermometer to ensure it's cooked through or spike it with a knife and if the juices come out clear, it's ready.
If the pans underneath gets dry add the rest of the wine mix and baste the chicken again after about half way through with the rest of the butter mixture.
When its done pour the gravy into a pan and if you have a side burner turn it on and place the pan onto it, add a knob of butter and heat it up, pour a little off in a bowl add a little plain flour and mix till all the lumps are out and then add all the gravy then pour it all back into the pan and heat till it thickens, gravy is now ready! Generally I serve this with the legs; breast, wings etc cut or pulled off, some mixed salad, (lettuce, red onion, grape tomatoes), coleslaw, Roast potatoes and gravy poured over. Although it is moist enough on its own without the gravy if you wish.
TIP: Now you can leave the warming rack in provided the chicken doesn't hit it, par-boil some small potatoes and toss in cracked pepper and EVOO and place on the rack close to the back, put the hood down during cooking for about 30 mins and then turn them leave the hood up so you can keep an eye on them for another 20 mins and they should be cooked, voila…Roast Spuds!
©Ross Yarranton
