The Zimbabwean Gardener Issue 12 Autumn 2015 High res | Page 33

The Zimbabwean Gardener

Bill
y’s meats
Smoke Roasted Chicken with
Herb Butter
This tasty chicken recipe is best
cooked in a kettle braai, such as a
Weber, or indeed any braai with a lid
to retain moisture during the cooking
process. The chicken can be prepared
after the braai has been lit. Once the
coals have turned white, your braai is
ready to cook your meat.
Ingredients
1 large chicken, between 1.8 kg and 2 kg
8 tbsp butter, softened at room temperature
1 onion, finely chopped
1 garlic clove, finely chopped
2 tbsp fresh herbs, finely chopped – we suggest a blend of
basil, parsley, oregano, rosemary, sage and thyme.
A few extra sprigs of fresh herbs for roasting
2 ½ tsp of your favourite chicken or barbecue spice
A few