Serves: 4-6
Prep time: 10 minutes
Grill time: 1 hour 10 minutes 
Special Equipment: GBS Poultry roaster

Charcoal barbecue: Half chimney

Gas barbecue: Medium heat

 

 

 

 

Ingredients

2 kg whole free-range chicken

1 tbs rapeseed oil

1 can dark stout beer (such as Guinness)
2 clove of garlic peeled

 

Tarragon butter

15 g fresh tarragon

50 g unsalted butter

½ lemon

salt and freshly ground black pepper

Rub
½ tsp fennel seed
1 tsp dried rosemary

1 tsp dried thyme
1 tsp garlic granules
1 tsp pink pepper corns
½ tsp ground black pepper
½ tsp soft brown sugar
½ tsp sea salt

 

IN THE KITCHEN:

  1. First, make the rub for the chicken by finely grinding all the ingredients in a pestle and mortar.
  2. Make the butter by finely chopping the tarragon, holding back 1 sprig for later. Zest half the lemon and add chopped tarragon and lemon zest to the butter along with salt and pepper. Mix until the butter is well combined.
  3. Using your fingers careful feed the butter between the skin and meat of the raw chicken. Take extra care not to tear the skin.
  4. Lightly oil the exterior of the chicken and coat evenly with the rub.
  5. Half fill the cup in the centre of the GBS Poultry Roaster with the dark stout beer. Add the garlic and remaining sprig of tarragon. Feel free to drink the remaining beer!
  6. Firmly sit the chicken onto the GBS poultry roaster cup, making sure the bird is stable and upright. Cut a wedge of the remailing lemon and plug the neck cavity of the chicken. This will keep the steam inside the carcass and stop it from escaping.
  7. If desired, a selection of lightly oiled and seasoned baby root vegetables can be added to the poultry roaster at this point, around the outside of the chicken.

 

AT THE BARBECUE:

 

  1. Prepare the barbecue for indirect heat, approx. 180°C. If using a charcoal barbecue,

you need ½ chimney starter of lit briquettes.

  1. Place the chicken over the area of indirect heat and close the lid. Roast the chicken for approximately 1 hour 10 minutes or until the core temperature of the meat has reached 75°C. You can check this with a Weber Instant-Read or iGrill Thermometer.
  2. Allow the chicken to rest for 10 minutes before carving

 

Weber hero products include; Master-Touch Premium, Pulse, Genesis II E-310, Sprit II, Smokey Joe and Go-Anywhere. For a full list of Weber Barbecues, specifications and pricing, visit www.weber.com/IE