Roast Chicken:
It’s been so long since I wrote a blog post, time to pull my finger out! Today’s cook was Roast Chicken. I decided to spatchcock it rather than cook it on the rotisserie as I find it tends to cook more evenly this way.
The Meat:
The chicken was from Herb Fed – 1.6kg for £10
The Prep:
I flipped the chicken over and with a sharp knife I cut the backbone out to spatchcock the bird. Flipped back over then rubbed with rapeseed oil and some salt.
I topped up the Kamado Joe Big Joe with some Oak lumpwood from Oxford Charcoal, lit two flamers and left it to warm up.
Time to Cook:
After half an hour the KJ was up at 200c so I put the chicken and potatoes in along with a chunk of Oak. About half an hour in I flipped the spuds and added some beetroot in foil with butter. The chicken was coming along nicely and taking on some colour.
The Meater probe said there was less than 5 minutes to go.
Time to take the spuds out, great colour and really crispy.
At 70c internal on the meater (and checked with the Thermapen) I took the chicken off. It had taken on some colour from the rapeseed oil and oak chunk.
Beetroot, steamy!
Summary:
Such a simple cook this one which is what you need for Sunday lunch! The space in the Kamado Joe Big Joe is great for roast dinners as you can fit so much in, I could have added more veg if I was better organised.
The potatoes were nice and crispy with a hint of smoke and the chicken was awesome, really juicy with a nice chicken taste that you don’t get in the cheaper, low welfare birds. My youngest was inhaling the chicken which is always a good sign!
| Cook Difficulty: | 2/5 |
| Cook Duration: | Quick 2/5 |
| Cook Equipment: | Kamado Joe Big Joe |
| Cook Method: | Indirect |
| Charcoal: | Oxford Charcoal Oak |
| Smoking Wood: | Oak |
| Cook temperature: | 200c |
| Cook time: | 1 hour |
| Internal temperature: | 70c |
| Notes: | No major changes |
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