Barbecued Roast Chicken, Mash and Slaw

Barbecue Roasted Chicken with Mash & Slaw

Having never had the opportunity to try Simon Gault’s original Roast Chicken, Mash and Slaw dish at his restaurant Euro I’ve attempted the next best thing in re-creating this dish at home on the Weber.

Barbecued Roast Chicken, Mash and Slaw

A few notes of difference to Simon’s recipe

I am eagerly awaiting the occasion where I am able to try this dish in it’s full glory served at Euro itself. Until then – have fun trying this at home on the barbecue.

Simon Gault Flavours of Italy Season

To do this dish, prepare your barbecue for two-zone indirect medium heat, the kettle needs to be between 180-200°C to roast the chicken

Spatchcock the chicken, before roasting and it will take around  40-60 minutes until the temperature reaches 71°C in the breast and 82°C in the leg.

Rubbed Spatchcock Chicken

Spatchcocking the chicken reduces the time needed to roast.

Read the recipe on Simon Gault’s website for full details for making the Madeira sauce and peanut slaw for the full experience.

Spatchcock Chicken Roasting on a Weber bbqlikeitshot.com

Barbecued Roast Chicken, Mash and Slaw
 
Prep time
Cook time
Total time
 
Heavily Influenced by Simon Gault's original Roast Chicken, Mash and Slaw recipe http://www.simongault.com/index.php/recipes/item/223-roast-chicken-mash-and-slaw
Author:
Recipe type: Main
Cuisine: Barbecue
Serves: 4
Ingredients
For the chicken
  • Size 16 free range chicken
  • Simon Gault Flavours of Italy seasoning
For the mash
  • 2kg agria potatoes
  • 125ml fresh cream
  • 125ml fresh milk
  • 100g butter, cubed
  • Sat & pepper, to taste
For the slaw
  • See Simon's website for his coleslaw recipe
  • I opted for a prepared coleslaw from the supermarket
Instructions
For the chicken
  1. Begin by preparing your barbecue for two-zone indirect medium heat, the kettle needs to be between 180-200°C.
  2. Spatchcock the chicken, rub all over with the juice of a lemon and Simon Gault's Italian Seasoning.
  3. Place the chicken on the cooking zone of the barbecue, breast side up, legs facing the heat source and roast 30 minutes before flipping so the breast is now facing down and continue to roast for a further 20-30 minutes until the temperature reaches 71°C in the breast and 82°C in the leg.
  4. Let the chicken rest for 10-15 minutes while plating the mash and slaw.
For the mash
  1. While the chicken is roasting start on the mash, peel and chop the potatoes and bring to the boil in a large pot, continue to boil until the potatoes are tender.
  2. Drain the potatoes and return to the pot and mash with a potato masher.
  3. Heat the cream and milk with the butter in a microwave dish in the microwave, add to the potato in the pot.
  4. Stir the mixture until it is smooth and creamy, at this point add salt and pepper to taste.
Bring it all together
  1. On warm plates arrange a serving of mash and slaw next to each other.
  2. Using a large sharp knife, quater the chicken and place 1 piece over the mash and serve immediately.

Barbecue Roasted Spatchcock Chicken, Mash & Slaw

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Comments

  1. says

    As I sit here freezing, I am jealous of your amazing looking food cooked outside! When the weather warms up I will have to try this. Hopefully some of your tips improve my basic gas grill skills.

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