Whole roast chicken with chorizo on the barbecue
Following our focus on Dexter beef in the last edition of appetite, I’m delighted to say that we have been nominated in the UK final of the Butchers Q Guild’s annual BBQ Competition for our smoked brisket burger, which is hand-crafted and smoked in-house to a recipe developed by shop manager Alex Daley. The award-winning burger, named the best speciality burger in Q Guild’s North East region, comprises 100% brisket steak from Dexter cattle reared specially for the shop by a local farmer, along with a special spice blend. Here’s another mouthwatering roast chicken BBQ recipe courtesy of the Q Guild – see www.qguild.co.uk for more recipe ideas. www.georgepaynebutchers.co.uk
Author: Q Guild
Ingredients
- 1.5kg free range chicken
- 100g chorizo, thinly sliced
- few sprigs of thyme
- 1 large onion, halved
- 3tbsp olive oil
- ½tsp ground cinnamon
- salt and ground black pepper
Method
- This recipe requires a barbecue with a lid and a temperature gauge capable of reaching 180C-190C.
- Carefully work your fingers between the skin and meat on the chicken breast and legs until it becomes loose and place the chorizo slices under the loosened skin, covering the breast and majority of the legs.
- Place the thyme and onion halves in the cavity of the bird. Mix the oil and cinnamon together and rub into the skin, season with salt and pepper, and barbecue on a medium heat for 1-1½ hours.
- The bird is ready when a food temperature sensor or thermometer inserted into the thickest part of the bird shows it has reached an internal temperature of 78C, and a knife inserted into the thickest part of the thigh releases clear juices. Leave the chicken to rest for around 10 mins before carving.
- Serve with grilled peppers, crisp green salad and warm fresh crusty bread.
