CHICKEN · ROAST

WHOLE ROAST CHICKEN

Backbone out, flattened, roasted indirect over a drip pan. The fat drips into the pan instead of onto the coals, and the skin crisps all over.

THE FIRE

INGREDIENTS · SERVES 4

• 1.8 KGWhole chicken
• 1 TBSPCoarse salt
• 1 TSPBaking powder, for crisp skin
• 1 TSPSmoked paprika
• 2 TBSPOlive oil
• 1Lemon
• 4Garlic cloves, crushed

METHOD

1. 01

   SPATCHCOCK

   Cut out the backbone with kitchen shears, flip the bird and press down on the breastbone until it lies flat.

2. 02

   DRY THE SKIN

   Pat it dry and rub the skin with the salt, baking powder and paprika. Leave it uncovered in the fridge for a few hours if you can.

3. 03

   SET THE DOME

   Deflector in, a drip pan with a splash of water on it, grate on. Settle at 180°C.

4. 04

   ROAST

   50–60 MIN

   Skin side up, rubbed with the oil and garlic. Close the lid.

5. 05

   CHECK TEMPERATURE

   Done when the thickest part of the thigh reads 80°C and the breast at least 74°C.

6. 06

   REST AND CARVE

   Rest 10 minutes, squeeze over the lemon and carve into quarters.