Adding liquid to the moat is an option when roasting any type of meat or poultry. The liquid adds flavour and moisture to the meats.
Stuffing ingredients may simply be combined and used, or you may prefer to fry the onion first.
INGREDIENTS
1 x 1.5kg (size 14-16) Chicken
Olive Oil
Salt and freshly ground Black pepper
1 Cup Water, Wine or Chicken stock (optional)
STUFFING
1 Tbsp Olive Oil
1 medium Onion, chopped
100 g Mushrooms, chopped
4 tsp chopped Parsley
1 tsp Oregano
1 Cup fresh white Breadcrumbs
1 Egg
2 tsp Soy Sauce
Salt and freshly ground Black Pepper
First make the stuffing. Heat oil, add the onion and cook for a few minutes, then add the mushrooms. Stir to coat with the oil, then cover and cook for 5 minutes.
Combine the remaining ingredients in a bowl and add in the onion mixture. Use to stuff the chicken. Rub the chicken with oil, then sprinkle with seasonings.
Prepare your COBB by lighting the charcoal, and when it’s ready (grey in colour and no longer smoking), pour the liquid into the moat, fit the grill plate and roast rack, allow to heat covered with the dome lid for 2 minutes. Place chicken breast side down, replace the lid and cook for 1 ½ hours, turning after 50-60 minutes. Add some potatoes brushed with oil and seasoned with salt and pepper, and a sprig of fresh Rosemary beside the chicken.
Serve with your favourite sides
Serves 4-6
VARIATION
• Simply rub the chicken with a mixture of 4 teaspoons of Italian Olive Oil and 1 Tablespoon of Lemon juice, then sprinkle with salt and pepper or your favourite spice. Cook the chicken as above.
