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Ингредиенты
- 2 x chickens - (abt 3 lbs ea) Salt to taste Freshly-grnd black pepper to taste
- 6 Tbsp. honey or possibly more
- 3 Tbsp. tarragon or possibly white wine Vinegar
- 1 tsp curry pwdr
- 1 tsp dry tarragon
Инструкции
- In bowl, combine honey (use up to 8 Tbsp. if you think necessary), vinegar, curry pwdr and tarragon.
- Remove grids from barbecue. Place one or possibly two shallow drip pans - filled with water or possibly stock (you can also add in a splash of white wine on the lava rocks. Preheat barbecue to high setting.
- Arrange chickens on spit, making sure they are proportionately balanced. Brush with honey basting sauce and install rotisserie on barbecue with drip pans directly underneath.
- Barbecue at high setting for 10 min. Reduce heat to medium and roast chickens, with lid down, for about 1 1/2 to 2 hrs, basting every 30 min with sauce, till thermometer inserted in thickest part of thigh registers 185 degrees. Remove from barbecue, season with salt and pepper, and tent with foil. Let stand 10 min before carving.
- This recipe yields 6 to 8 servings.
- Indirect Cooking Method for Gas Barbrcues with Two Burners: Place a shallow metal or possibly foil pan (not necessary to add in water) under one side of grill to catch drippings. Preheat both sides of barbecue on high setting. Tie wings and legs of chicken with string; brush lightly with oil. Place chicken breast-side down on warm grill and cook for two min. Turn chicken on its side and grill for two min. (A long-handled spoon inserted in cavity makes it easy to turn). Turn on back and grill for two min; continue to grill chicken on other side for two min till browned all over. Place chicken, breast-side up, on the side of barbecue with drip pan underneath; turn off burner on which side. Brush liberally with sauce and roast chicken with lid down for about 90 min, brushing occasionally with sauce, till chicken is done. (Indirect heat from other side of barbecue will cook the chicken). This method also works well with beef, pork, or possibly lamb roasts.
- Cooking Method for Charcoal Barbecue with a Lid: Move the warm coals to the sides of barbecue and place a drip pan in centre. Place chicken or possibly roast on grill with drip pan directly underneath. Cook with lid down and use a meat thermometer to gauge when foods are cooked.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 433g | |
| Recipe makes 6 servings | |
| Calories 952 | |
| Calories from Fat 560 | 59% |
| Total Fat 62.04g | 78% |
| Saturated Fat 17.75g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 308mg | 103% |
| Sodium 289mg | 12% |
| Potassium 823mg | 24% |
| Total Carbs 18.0g | 5% |
| Dietary Fiber 0.2g | 1% |
| Sugars 17.25g | 12% |
| Protein 76.81g | 123% |
