Ultimate Roast Chicken

RECIPE ESSENTIALS

SERVES: 6 PEOPLE

· EGG set up: Indirect

· Recommended charcoal: Canadian Maple

· EGG target temperature: 180˚C-200˚C

· Cooking time: 1 hour 10 minutes, or until you reach an internal temperature of 72˚C for the legs or 63˚C for the breasts

INGREDIENTS

· 1-5kg free range chicken · Rapeseed oil · Sea salt · Black pepper

OVERVIEW

This family favourite is a great example of how the EGG breathes magic into even the humblest of meals. A simple chicken with salt and rapeseed oil may not sound like much, but with a whisper of charcoal and an all-over crisp skin, it becomes something truly memorable. That’s why this is the ultimate roast chicken.

METHOD

Set up your EGG for indirect cooking with the ConvEGGtor in the legs up position and a Stainless Steel Grid on top. We like to use a Stainless Steel Vertical Chicken Roaster, with a Drip Pan underneath to catch all the juices, but a Stainless Steel Grid will do the job just fine.

Pat the skin dry, then coat the chicken in rapeseed oil. Season liberally with flakey sea salt. You can add a prepared herb mix straight onto the skin, or if you’re feeling adventurous, make your own herby butter (think thyme, rosemary, garlic and parsley) and stuff it under the skin.

Bring the EGG up to 180˚C. Place your chicken in the EGG and shut the lid. For an average sized chicken, the cook time is about an hour. You are looking for an internal temperature of 72°C for the legs and 63˚C for the breast.

Remove the chicken from the EGG, cover and rest for 10 minutes. Carve while wondering at the crispy skin and amazing juiciness!