Now that the hype around the house calmed down and as the weather is getting sweet, we decided to take out our favorite cooking tool – Weber and cook a 1.5 kg whole chicken in it. The free-range chicken is chosen from the Organic shop and we used a ready-made chicken marinate that we borrowed from a braimaster (Garth!) to marinate it (we added some herbs as well).
We tied the legs, put one carved lemon under the legs, put some butter under the skin and put the chicken in the Weber (don’t forget to put an aluminum plate under the grill so that the drips won’t go into the fire and it’ll keep the chicken moist) to be cooked for about 1.5 hours. Closed the lid with the vents open (circulating air in the Weber gives a great smoky taste). Ah and don’t forget to put some whole potatoes into that plate as we were so upset with ourselves later. The potatoes roast so well there as you would probably imagine.
|carving the chicken|
Ingredients for Zeytinyagli Barbunya:
- 1 kg broad beans
- 1 green and 1 red capsicum (sliced)
- 1 carrot (sliced)
- 1 medium onion (diced)
- 2 small tomatoes (cubed)
- 1/2 cup olive oil
- 1 teaspoon sugar
- salt and pepper