Garden Cook spring roast chicken with fennel rub
2kg whole free-range chicken
2 tbsp fennel rub by The Garden Cook
50g unsalted butter
Olive oil for rubbing
Freshly ground pepper
- First stuff the butter under the chicken skin. Using your fingers carefully feed the butter between the skin and flesh of the raw chicken. Take extra care not to tear the skin. Finally, lightly oil the exterior of the chicken and evenly coat with the fennel rub. Season with pepper.
- For this recipe we are using out lovely old 47cm Weber kettle barbecue Prepare the barbecue for indirect heat, approx. 220°C.
- Roast the chicken over an indirect medium heat for approximately 1 hour 10mins or until the meat has reached 75°c. We recommended you probe the meat with an instant read thermometer
- Allow the chicken to rest for 10 minutes before carving.
Garden cook pieces pictured in for this recipe
Hand carved wooden salad servers with blackened handles found in our tableware section