Serves 4
INGREDIENTS
1 Whole Chicken
Stuffing (From Stuffing Pages)
2 Medium or 1 Large Whole Potato (Per Person)
¼ Cup Peas (Per Person)
¼ Cup Carrot (Per Person)
2 Cups Chicken Gravy (Make as per Gravy and Sauces Pages)
METHOD
CHICKEN
Prepare and Stuff Chicken as you usually would. (Get stuffings from Stuffing Pages).
Rotisserie Chicken over Hot Coals or Cook in a Weber BBQ or on a grate over Hot coals.
Cook for about 1 – 1½ – 1¾ hours depending on the size of the chicken and the heat of the coals.
This time also depends on whether you cook direct or indirect with the coals.
VEGETABLES
Peel the potatoes and par boil to 90%. Drain ALL the water and finish off in deep fryer to golden.
If you do not have a deep fryer just roast the potatoes as normal.
Put Pees in a cold water saucepan and bring to the boil. Strain and keep warm.
Slice carrots in 3mm slices not length ways and put in a cold water saucepan and bring to the boil. Boil for 1 Minute and strain. Keep warm.
It is better to leave the Pees and Carrots until the Chicken is nearly cooked or cooked and resting the chicken.
NOTES
1 1½ cups of frozen peas will make 1¼ cups of warmed peas.
2 The Carrots and peas should be crunchy
