RECIPE BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE
Feeds: 10 people.
Approx. cooking time: 35 - 45 minutes
2 or one whole free range corn fed chickens cut down the back so they are butterflied open
1 pesto of choice I used tarragon, but basil would be great also
1 good handful of herbs from the garden such as oregano, basil, thyme
olive oil for basting the chicken
1 skillet pan if you don’t have enough surface space for the chooks
Light your BBQ of choice, I have used a wood fire bbq, the wood gives it a great flavour and also you get a nice high heat. You want to light your fire or bbq for about 30 minutes before cooking on it or the meat will just stew on the grill and not seal it. You want to seal the meat as it keeps all the lovely juice inside the chicken, this keeps the chook nice and moist, not dry.
Get your butterfly chicken and carefully loosen the skin so you can stuff your pesto under the skin and add the herbs also, don’t worry about cutting them or anything, it's just to give it flavour while it cooks.
Place the chook on the bbq or a skillet pan on top of the wood fire oven, breast side down, place the brick on top, this will help keep the moisture and the pressure will make sure it cooks evenly.
After about 30 minutes take the brick off and flip it over, place the brick back on top of the chicken and allow to cook for another 20 minutes. Remove from the heat and allow to rest for 10 minutes before carving/pulling apart.
Drizzle with a little olive oil and sprinkle with salt before serving. More recipes to accompany this. Coming soon.