Pierre-Luc

12/19/20

Whole chicken on charcoal BBQ with homemade sauce

For me, nothing can replace a good chicken, especially if it is juicy and cooked on the BBQ! So here is one of my favorite recipes to make with this meat. I tell you right away, the sauce that accompanies it adds a lot of flavor and keeps the chicken tender, which creates a "wow" effect in the mouth.

Delicious, you will definitely want to make this recipe every week. 😉 Click here for the video recipe with Pierre-Luc.

Ingredients :

• 900 ml garlic chicken broth (canned or homemade)
• 1 tbsp cornstarch
• 1 tbsp cold water
• California BBQ Quebec spices to taste
• Texas BBQ Quebec spices to taste
• Tex-Max spices to taste (optional)
• ⅙ of 1 lb butter at room temperature
• 4 carrots, cut lengthwise
• 1 pepper (color of your choice) cut into large pieces
• Rosemary sprigs to taste
• Sprigs of thyme to taste
• 1 tomato cut into 4
• 1 yellow onion, cut into large pieces
• ½ lime

Preparation :

The sauce:

1. Place and distribute all the vegetables, the chopped lime and tomato and the herbs (rosemary and thyme sprigs) in the bottom of a deep BBQ dish (chicken rotisserie or Presto BBQ).
2. Pour 900 ml of chicken stock into the dish.
3. Add California and Texas spices (to taste, measure with your heart). Set aside.

The chicken:

1. Place charcoal on the left and right sides of the charcoal BBQ and preheat it with the All-in-1 to 250°F.
2. In a bowl, mix the butter with a little Texas spice and a lot of California spice. Set aside.
3. Remove excess fat and skin from the neck of the chicken and place them in the bottom of the BBQ dish (personally, as a "sauce guy" who regularly eats wings, I prefer to remove them, cut them into pieces and add them to the broth as well to increase the flavor even more).
4. At the chicken breast level, place a finger between the muscle and the skin to release it and spread butter under the skin.
5. Massage the outside of the chicken with the remaining butter.
6. Sprinkle Tex-Max spices on the chicken for extra heat (optional).
7. Place the rack on the roasting pan and place the chicken on top.
8. Add the roasting pan to the center of the BBQ, let it cook and measure the internal temperature of the chicken with the Thermomax Jr. The minimum recommended temperature is 170°F, but since there is butter, it is better to aim for 180°F.

The sauce:

1. Once the chicken is cooked through, remove it from the BBQ and collect all the cooking juices in a pot.
2. Using a slice of bread, remove the fatty film on top.
3. Bring the cooking juices to a boil and add 1 tablespoon of cornstarch and water. Mix.
4. Serve and enjoy!

Bon appetit and... good BBQ!