We’re all under some sort of pressure in our lives but spare a thought for this chook. Not only is getting cooked but squashed as well. Adding physical pressure reduces the cooking time, which means you get a juicer and more succulent result. Ed’s not just going to cook a chook though. There’s a delicious gravy and some jacket potatoes all done on the bbq. And if you’re looking to use a public bbq, Ed has a really useful secret to avoiding those dirty, rusty cast iron plates.
Ingredients
Method
Preheat oven to 180°C fan-forced (200°C conventional). Wrap potatoes in a double layer of alfoil and cook for 1 hour 20 minutes (or cook in coals for 45 minutes, until tender).
Meanwhile, use sharp scissors to remove chicken’s backbone, season and drizzle with oil. Put chicken skin-side down on barbecue flatplate on low-medium heat. Top with a sheet of alfoil, an oven tray and a heavy weight. Cook for 20 minutes.
Flip chicken and cook for a further 20 minutes under weight, until juices run clear if pierced at the hip.
Meanwhile, combine ale, sugar, syrup, vinegar, thyme and mustard in a medium saucepan and simmer for
20 minutes, until thickened.
Brush chicken with half of the glaze and cook, covered in alfoil, for a further 10 minutes, then repeat. Split potatoes and top with cheese, sour cream and chives. Serve.
COOK’S TIP
For the glaze, use a non-dark ale, lighter in flavour than a pale ale, but not a light alcohol beer.
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