Serves 6-8
Our favourite way to BBQ this summer is the Weber Charcoal Kettle. And for Christmas day this will definitely be a part of our summer feast. There is something about lighting fires, poking embers and smelling the delicious aroma of smoke and roasting meat while sipping on a cold one. The smoke imparts a flavour that you will never get in an oven or conventional BBQ. Caution...Webbing is addictive!
Ingredients
- 2 free range chickens
- 1 handful chopped fresh tarragon
- 75g softened unsalted butter
- 1 ½ tsp flaky sea salt
- 4 lemons, halved
Method
- Pat dry the chickens and gently separate the skin from the breast meat to form a cavity over each breast. Be careful not to break the skin.
- Combine tarragon, butter and salt.
- Carefully place one Tbsp of butter mixture in to each cavity over the breast meat and under the skin, pressing the skin down to evenly distribute the butter.
- Place lemons in the internal cavity and truss the legs together.
- Place chickens on tinfoil and when the charcoal in the Weber is starting to grey it is at temperature. Place chicken on grill.
- Cover and cook for 1 ½ to 2 hours until golden and juices run clear.
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