Oh how I love my Weber! I could shout it from the hilltops. My Weber is the best gift my wife ever gave me... EVER (other than Celine, that is)! If you don't have one, you will never know how a roast chicken should really taste... Seriously. The simplicity of it is astounding.When I got home last night, the electricity was down again (I had to figure out how to open my garage door manually... LOL!). As it was a lovely evening, I sparked up the Weber - Indirect Method - and while waiting for the coals to grey, I mowed the back lawn. Yeah, the power was back on by then.
Ingredients:
1x Whole Chicken
Vegetable Oil
Salt
Cooking String
Method:
1. Remove and discard the neck, giblets and any excess fat from the chicken.
2. Rinse the chicken, inside and out, under cold water and pat dry with paper towels.
3. Tie the drumsticks together with cooking cord (see picture).
4. Lightly spray or brush the chicken with sunflower oil.
5. Salt the chicken all over.
6. Place in the middle of the grid and close the lid. Don't peek! Everytime you lift the lid of the weber, you drop the temperature inside the 'kettle', slowing your cooking time.
7. Resist the urge! Don't do it! The chicken cooks in about 1 hour to 1 hour 15 minutes, depending on the size. Use a meat thermometre to check that it is cooked.
8. Remove from grill, carve and serve.
For the potato salad:
Ingredients:
5x medium Potatoes, peeled & cut into chunks
Couple of sprigs of flat leaf Parsley, chopped
3x eggs, soft boiled and diced
1 cup Mayonnaise
3/4 cup Milk
3t sugar
Method:
1. Put the potatoes in a large saucepan, add cold water, until just covering the potatoes.
2. Apply heat and cook until the potatoes are soft.
3. While the potatoes are cooking, mix the Mayo, Milk & Sugar in a bowl. Be sure to fully dissolve
the sugar!
4. When the potatoes are cooked, drain them.
5. While still hot, pour over the Mayo mixture (As the potatoes start cooling, they will absorb more of the liquid).
6. Add the eggs and chopped parsley.and mix everything together gently.
7. Allow to cool.
Plate and serve with Beetroot Salad. Absolutely scrummy!
