For today’s tip, I have another video for you showing how to create a Classic Roast Chicken on your BBQ. Moving your Sunday Roast out to the BBQ is a great way to practice larger cooks and create stunning meals. Cooking your Roast Chicken on the BBQ keeps it soft and juicy whilst adding that subtle smoked flavour from the Cherry wood.
Check out the video below and remember to subscribe to the Barbechoo TV YouTube channel for more videos in the future.
1 Large Chicken
1 tbsp Olive Oil
Angus & Oink Porky White Chick Rub
For the Gravy
1 large Onion
4 sticks of Celery
4 medium Carrots
500ml Chicken Stock
4 rashers of streaky Bacon
1 heaped tablespoon plain flour
- Set your BBQ up for indirect cooking at a temperature of approximately 180-190C
- Roughly chop the Onion, Celery and Carrots and place them in the bottom of the roasting tin. Apply the Olive oil to the skin of the Chicken and season it all over with the Angus & Oink Porky White Chick Rub. Place the seasoned Chicken on top of the vegetables in the roasting tin and add the chicken stock into the vegetables.
- Add 1 chunk of Cherry wood to the coals then place your roasting tin onto the cooking grate, in the area of indirect heat between the lit coals. Roast the chicken for around 1 1/2 hours or until the internal temperature in both breasts is 75C. At this point, the internal temperature of the legs should be higher but it is always best to check both legs as well to ensure the chicken has cooked evenly.
- A few minutes before the chicken is ready to come off, cook your 4 rashers of streaky bacon over the coals until crisp.
- Remove the finished chicken from the roasting tin and loosely wrap with foil to rest for 10-15 minutes while you prepare the gravy.
- To make the gravy, smash all the vegetables using a potato masher then roughly chop the bacon and add it to the tin. Add the heaped tablespoon of plain flour to tin and give it all a mix together. To help the gravy thicken, place it onto the BBQ over a direct heat for 10 minutes and bring it to a simmer.
- Once the gravy has thickened, pass it through a strainer to remove the larger chunks on vegetables and you are left with a killer gravy to go along with your roast chicken.