For this year's festivities, we suggest you prepare your chicken with a travel-ready and barbecue-anywhere chicken COBB grill.
Although the recipe is designed specifically for these grills and rotisserie cooking, it can be used for other grills or even home ovens. See below for tips on how to do this. The recipe is really simple, but the taste and the view are fantastic!
Recipe prepared for us by a famous South African chef and TV star Clement Pedro. The recipe comes from so far away for a reason: after all, the COBB grill itself comes from there! The idea behind this grill was the engineer's desire to create a grill that was extremely safe to cook, easy to use, versatile and portable.
Accessories required:
- COBB cobblestone charcoal tablet (1 pc) OR Weber coal briquettes (8 pieces). For the briquettes you will need Fire Up tanning pads (4 pcs).
- Fire burner (e.g. PROFLAME mini)
- COBB rotary turnout
Ingredients:
- 1 chicken
- 150 g room temperature salted butter
- 1/2 cup coarsely chopped cranberries
- 5 cloves of garlic, finely grated
- 4 sage leaves, finely chopped
- 200 g crispy bacon, coarsely chopped
- Salt to taste
- Ground pepper to taste
Manufacture:
- Prepare the butter: in a bowl, mix together the butter at room temperature, the cranberries, garlic, sage, bacon, season to taste with pepper and salt. This aromatic butter can be prepared in advance and stored in the freezer.
- Thaw the chicken to room temperature. Sprinkle salt on both the outside and the inside. Remove the skin from the meat without hurrying and spread the prepared butter evenly over the gap.
- Add to COBB CobbleStone coconut charcoal tablet with fire burner and wait a few minutes for the charcoal tablet to turn grey. Alternatively, if you do not have CobbleStone tablets, use others such as, WEBER carbon briquettes. They will give you a tan when lit tanning lamps. The briquettes will be ready to bake when they turn grey (this may take 15-20 minutes).
- Place on the grill a rotating spit COBB Rotisserie. Stuff the chicken and secure it with the skewer holders. Tie the drumsticks together to keep as much of the juices inside as possible during cooking. Close the lid.
- Roast on the rotisserie for 45-55 minutes depending on the size of the chicken. If you don't have one, cook in your grill or oven at 160-180 degrees until the meat juices are clear.
- Once cooked, remove the chicken from the spit and let it rest for 10 minutes in a container with a lid. The meat will be much juicier and tastier. Enjoy!
