Simple feed, I was making a soup stock for our upcoming winter lunches so.
Grabbed a Chook, trussed it and dunked it in boiling stock.
Dunked for 5 minutes then hung it for 30, We did this 3 times.
Great bondage hey?:becky:
Roasted the Chook in our Weber Family for about 35 minutes, untill the internal was about 155f.
Pulled the Chook out and rested for a half hour while I did the Wedges
Wedges are parboiled for 15 minutes then tossed in the Chicken drippings and dusted with the original blend of Slap Ya Mama
Roasted at about 380f.
Portioned Chook.
http://s269.photobucket.com/user/corkscrewtitch53/media/Autum 2015/070 Medium_zpsl5smimwt.jpg.html
It was plated with an Asain influinced coleslaw, with peanut and sauce.
Just some extra pictures.
This was moist and tasty.
This is called BBQ down here amongst my friends.
Thanks for looking
Grabbed a Chook, trussed it and dunked it in boiling stock.
Dunked for 5 minutes then hung it for 30, We did this 3 times.
Great bondage hey?:becky:
Roasted the Chook in our Weber Family for about 35 minutes, untill the internal was about 155f.
Pulled the Chook out and rested for a half hour while I did the Wedges
Wedges are parboiled for 15 minutes then tossed in the Chicken drippings and dusted with the original blend of Slap Ya Mama
Roasted at about 380f.
Portioned Chook.
http://s269.photobucket.com/user/corkscrewtitch53/media/Autum 2015/070 Medium_zpsl5smimwt.jpg.html
It was plated with an Asain influinced coleslaw, with peanut and sauce.
Just some extra pictures.
This was moist and tasty.
This is called BBQ down here amongst my friends.
Thanks for looking
