Roast Chicken and Stuffing on the BBQ!
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 baby chickens, about 1lb each
- 2 garlic cloves, chopped
- 2 stalk celery, chopped
- 2 onions, chopped
- 453.59 g potato, cut into cubes
- 2 carrots, chopped
- fresh thyme
- olive oil
- 99.22 g bacon drippings
- 4 chicken livers
- 236.59 ml white wine
- salt & freshly ground black pepper
directions
- Let your fire or barbecue burn down to embers.
- Heat a drizzle of olive oil in a pan and add the chopped garlic, celery, onions, potatoes and carrot. Add half the thyme. Sweat the vegetables until they are soft, about 10 minutes.
- Chop the chicken livers. Mix together with the drippings and wine. Use this mixture to stuff each of the chickens.
- Stitch up the opening in the chickens with (soaked) wooden toothpicks and rub them with olive oil, salt and pepper.
- Sprinkle the chickens with the rest of the thyme, and wrap each one in five layers of foil.
- Bury the foil-wrapped chickens in the embers and cook for 45 minutes. Remove from the embers with tongs and blow off the ash.
- Once cooked, snip open the foil carefully. Pour any juices in to a bowl and put to one side.
- Cut each chicken in half with poultry shears and scoop out the stuffing.
- Serve the chickens on top of the stuffing and pour over the juices. Drizzle some olive oil and thyme around the outside for effect.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)