Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Barbecue
Amount Measure Ingredient -- Preparation Method
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BASTING SAUCE:
6 tb Honey, 8 tb if necessary
3 tb Tarragon or white wine
Vinegar
1 t Curry powder
1 t Dried tarragon
2 x Chickens, each 3 lbs
Salt and pepper
In bowl, combine honey, vinegar, curry powder and tarragon. Remove grids
from barbecue. Place one or two shallow drip pans - filled with water or
stock (you can also add a splash of white wine on the lava rocks. Preheat
barbecue to high setting. Arrange chickens on spit, making sure they are
evenly balanced. Brush with honey basting sauce and install rotisserie on
barbecue with drip pans directly underneath. Barbecue at high setting for
10 minutes. Reduce heat to medium and roast chickens, with lid down, for
about 1-1/2 to 2 hours, basting every 30 minutes with sauce, until
thermometer inserted in thickest part of thigh registers 185 F. Remove
from barbecue, season with salt and pepper, and tent with foil. Let stand
10 minutes before carving. Serves six to eight.
INDIRECT COOKING METHOD FOR GAS BARBECUES WITH TWO BURNERS:
Place a shallow metal or foil pan (not necessary to add 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 hot grill and
cook for two minutes. Turn chicken on its side and grill for two
minutes. (A long-handled spoon inserted in cavity makes it easy to
turn). Turn on back and grill for two minutes; continue to grill
chicken on other side for two minutes until browned all over. Place
chicken, breast-side up, on the side of barbecue with drip pan
underneath; turn off burner on that side. Brush liberally with sauce
and roast chicken with lid down for about 90 minutes, brushing
occasionally with sauce, until chicken is done. (Indirect heat from
other side of barbecue will cook the chicken). This method also works
well with beef, pork, or lamb roasts.
IF YOU HAVE A CHARCOAL BARBECUE WITH A LID:
Move the hot coals to the sides of barbecue and place a drip pan in
centre. Place chichen or roast on grill with drip pan dirctly
underneath. Cook with lid down and use a meat thermometer to gauge
when foods are cooked.
