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BBQ Chicken With Bacon And Leek Stuffing

Prep Time: 30 mins
Cooking Time: 2.5 hours
Fuel: Charcoal
You’ll also need:
Charcoal chimney (used to heat charcoal faster)
Aluminium Foil and Trays
Serves:  4

Ingredients
1.6 – 1.8 Whole Free-range Chicken
4 tbs Olive Oil
2 tbs Butcher Axe Ranger Seasoning
2 tbs Butcher Axe Wild Garlic Seasoning
800 – 900g Potatoes (small in size)
450g Brussel Sprouts
1 – 2 butches of Dutch carrots (About 350g)
2 tbs Maple syrup
Extra olive oil for basting
 
For the Stuffing
1 Small Spanish onion, diced
1 Small leek diced
1 tsp Garlic paste, minced
2 Bacon rashes, diced
50g Butter
2 Cups Breadcrumbs
1 tbs semi dried parsley
1 tbs fresh sage, chopped
1 tbs semi dried mixed herbs
1 Cup milk
Juice of 1 lemon (keep the squeezed lemon halves to secure the stuffing in the cavity)
½ tsp salt and pepper
 
For the Onion Gravy
1 small onion, finely diced
¼ Cup White wine
¾ Cup chicken stock
1 Cup drippings
3 tbs butter
3 tbs Cornflour
½ tsp Garlic paste

Method
 
For the stuffing

  1. Sauté the onion, leek, garlic and bacon in the butter for 4-5 mins or until onion and leek has softened. Transfer to a bowl and set aside to cool.
  2. Add the remaining ingredients to the bacon mixture and mix until well combined. Set aside until needed.
 
For the Hasselback Potatoes 
Make thin, evenly spaced cuts (3/4 deep but not right through the potato) end to end of the potato.
Coat the potatoes with 1 tbs olive oil and 2 tsp of both seasonings. Set aside until needed.
 
For the Carrots and Brussel Sprouts
  1. Wash and prepare the carrots (chop the stems, leaving about ½ inch) and brussel sprouts. Coat with 1 tbs of olive oil and 2 tsp of both seasonings. Place in a foil tray until needed.
 
Prepare the BBQ
Light the charcoal using a chimney and set up BBQ for indirect cooking. Place the charcoal on one side of the BBQ and a foil tray on the opposite side. Fill the tray half way with water (this forms part of your drippings that can be used for gravy). With the lid on, preheat the BBQ for at least 10 mins or until the BBQ temperature is around 170c (338f) – 200c (392f). Ensure all the vents on the lid and on the bottom on the BBQ are open.
 
For the chicken
1. Clean the chicken and pat dry. Coat the chicken in 2tbs olive oil and 1 tbs of both seasonings.
2. Fill the cavity with the seasoning and place the squeezed lemon half last to hold the seasoning in. You can also scrunch up a piece of foil and use it to hold the seasoning in the cavity throughout the cook.
3. Place the chicken breast side up on the grill grate directly over the tray (opposite to the charcoal).
4. Close the lid and cook the chicken for 1.5 - 2 hours. Brush the chicken lightly with olive oil every 20 mins. The chicken will be ready when the internal temperature reaches 165f (75c) and the juices run clear (measure from the breast section). Give the chicken a quick sear over the direct heat of the charcoal before removing.
5. At the start of the cook, place the potatoes next to the chicken along with the carrots and brussel sprouts wrapped in foil. Brush the carrots and brussel sprout with maple syrup 5 mins before removing from the BBQ. Another option is to place the chicken and vegetables in one foil tray.  

For the Onion Gravy
  1. Sauté the onion in the butter until softened. Add wine and simmer for 1-2 mins. Then add garlic paste, chicken stock. Simmer for 15 mins and add 1 tsp of cornflour to thicken.
 
Rest the BBQ chicken for 10-15 mins. Serve with bacon stuffing with the vegetables and onion gravy.