For this year's holidays, we suggest you prepare a chicken with travel and baking anywhere that is most suitable COBB grill.
Although the recipe is prepared specifically for these grills and cooking on a rotisserie, it can also be used by those cooking in a different barbecue or even in a home oven. Below you will find tips on how to do this. After all, the recipe is really simple, but the taste and appearance are fantastic!
The recipe was prepared for us by a famous South African chef and TV star Clement Pedro. The recipe is from so far away for a reason: after all, the COBB barbecue itself originates from there! The appearance of this grill was determined by the engineer's desire to create a particularly safe for cooking, convenient to use, universal, easily portable grill.
Required accessories:
- COBB cobblestone coal tablet (1 pc) OR Weber charcoal briquettes (8 pcs). You will need to tan the briquettes Fire Up tanners (4 pcs).
- Fire burner (eg PROFLAME mini)
- COBB Rotary Spindle
Ingredients:
- 1 chicken
- 150 g salted room temperature butter
- 1/2 cup coarsely chopped cranberries
- 5 cloves of garlic, finely grated
- 4 sage leaves, finely chopped
- 200 g crispy bacon, coarsely chopped
- Salt to taste
- Ground pepper to taste
Production:
- Prepare the butter: mix room temperature butter, cranberries, garlic, sage, bacon in a bowl, season with pepper and salt to taste. You can prepare this flavored butter in advance and store it in the freezer.
- Bring the chicken to room temperature. Sprinkle salt on both the outside and the inside. Take your time to remove the skin from the meat and spread the prepared butter evenly over the space.
- Put it in COBB CobbleStone coconut charcoal tablet with fire torch and wait a few minutes for the carbon tablet to turn gray. Or if you don't have one CobbleStone tablets, use others, e.g. WEBER charcoal briquettes. You will burn them by burning them tanners. You can cook when the briquettes turn gray (this may take 15-20 minutes).
- Place on the grill rotary spit COBB Rotisserie. Wrap the chicken and secure it with skewer holders. Tie the drumsticks so that as much juice as possible remains inside during cooking. Close the lid.
- Roast on a rotisserie for 45-55 minutes depending on the size of the chicken. If you don't have it - bake it in your grill or oven at a temperature of 160-180 degrees until the meat juices become transparent.
- After cooking, remove the chicken from the skewer and leave it to rest for 10 minutes in a container with a lid. The meat will be much juicier and tastier. Delicious!
