SUNDAY LUNCH ON THE GAS BRAAI
1.8 – 2 kg whole chicken
1 tsp salt
1 tsp pepper
1/2 tsp smoked paprika
1/2 tsp cayenne pepper
1/2 tap freshly chopped thyme
Rub chicken in all over with olive oil. Sprinkle with rub and massage into chicken. Making sure to get in everywhere. Spice inside carcass as well.
Insert beer can 1/2 with beer. You can drink the other half with lemonade as a nice beer shandy.
Put chicken into gasbraai or oven at a steady 165/170 degrees C for the first 40 min.
5 x medium washed roasting potatoes.
Prick potatoes with a fork. Rub in with olive oil and sprinkle with Atlantic-sea salt . Add to dish under chicken twenty minutes into chickens cooking time. They need to be turned constantly and temperature kept steady. For last 30-40 minutes bring temperature up to 180-190°C.
Couple of baby marrow, sliced in halve
2-3 medium-small onions chopped in quarters
Cerebos braai spice
all to taste
Grill in pan on gas braai. Still keeping temperature constant at around 180°C.
Fry veggies and onion in olive oil till nice and soft with a slight charr on the meat side.
I did my potatoes cut in thin slices. Melted some butter over, dripped some of the garlic, onion and baby marrow infused olive oil over potatoes and melted some Gouda cheese over the top of potatoes.
Recipes posted by Coetzee Neethling
Photo: Coetzee Neethling