Butter-roasted chicken

ON THE ROTISSERIE.

Garlic and herb butter under the skin, a steady fire and a slow turn on the spit. Carve at the table and share.

From the Kamado Sumo recipe collection

BEFORE YOU START

Set up your fire.

Heat

Stabilise the grill before adding the food. Follow the setup described in the method.

Temperature

Use the vents to control the fire. Times are a guide; check the food before serving.

Equipment

Check that accessories fit your grill and leave enough room for air to circulate.

ONE STEP AT A TIME

Set up the grill
Fit a compatible rotisserie and arrange indirect heat at 170-180°C. Check clearance before lighting and follow the accessory instructions.
Make the herb butter
Mix the butter with garlic, finely chopped herbs, salt and pepper. Carefully loosen the skin over the breast and thighs and spread the butter underneath. Lightly season the outside.
Secure and roast
Secure the chicken on the spit and tie loose legs and wings. Start the rotation and close the lid. Allow around 70-90 minutes, checking that the thickest breast and thigh reach 74°C without touching bone.
Rest and carve
Stop the motor and remove the spit using heatproof gloves. Rest the chicken for ten minutes before carving.

GOOD COMPANY FOR THIS COOK

Useful equipment for this recipe. Check size and compatibility before choosing accessories.

Suggested additions, sold separately. Use the equipment you already have where suitable.