| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Jude3 |
1 |
servings |
INGREDIENTS
| 1 |
|
Fresh chicken |
| 1 1/2 |
c |
Fresh breadcrumbs |
| 1/2 |
bn |
Spring onions |
|
|
Grated rind of 1 lemon |
| 1 |
ts |
Fresh or 1/2 teaspoon dried oregano |
| 1 |
|
Clove garlic |
| 1 |
tb |
Fresh parsley |
| 1 |
|
Lemon; Juice of |
| 90 |
g |
Cream cheese |
| 1/2 |
kg |
Red potatoes |
| 1 |
tb |
Clarified butter or virgin olive oil |
| 1/2 |
ts |
Paprika |
|
|
Fresh herbs |
INSTRUCTIONS
CHICKEN
POTATOES
Chicken:
Cut the chicken straight down the backbone and cut the bone away from
the flesh and discard.
Turn it over and flatten the chicken using the heel of your hand.
Mix all the stuffing ingredients together and place between the skin
and the breast of the chicken.
Skewer the chicken flat at the top and bottom and place onto the
pre-heated barbecue stuffing side up and cover with lid.
Cook for 1 1/2 hours.
Potatoes:
Wash but do not peel potatoes.
Slice thickly and toss in oil or butter.
Season with salt and pepper.
Place on hot grill plate of barbecue and cook, turning often for 1/2
hour.
Scatter over fresh herbs before serving.
Converted by MC_Buster.
NOTES : Using Sunbeam Kettle King electric barbecue
Converted by MM_Buster v2.0l.
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