The two stage trick to perfect Barbecued chicken from Trullo

This recipe is from the brilliant Tim Siadatan of Trullo and is a great trick if you want to barbecue a lot of chicken perfectly without stressing about getting the balance of cremation v’s salmonella correct.
The trick is that it’s already cooked from the inside out before you even put it on the grill.
In his book he does this with a number of other cuts of meat like shoulder of lamb which I am also looking forward to giving a whirl.

Serves 4

Ingredients

6 cloves garlic, crushed
8 sprigs tarragon
1 lemon sliced
8 stalks parsley
1 teaspoon fennel seeds
50ml chicken or vegetable stock
20g unsalted butter
8 chicken legs
Salt and pepper

Method

Pre heat the oven to 180C
Put all the ingredients in a tray big enough to hold all of the legs. Put a rack on top, lay the chicken legs on the rack, season with salt and lots of pepper cover tightly with foiland steam-roast for 1 hour.

Cool and chill the chicken legs separately from the liquid (you can store them for up tp 2 days in the fridge)

Cool the liquid and scrape off the layer of fat that forms, then chill - keeping the liquid for gravy, discarding the herbs.
Light your grill and get to medium temperature. Grill the chicken skin side down for 3 minutes or until crisp and golden, then turn over and grill for 3 minutes more.
Heat the gravy if you are serving.

Bingo!

Comments

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