Prep time: 20 min
Cooking time: 45 min
Serves: 4
Ingredients:
1 free-range chicken, 1.4 kg
1 sprig rosemary
Salt, Pepper
20 cl beer
1.5 kg baby potatoes
1 red onion
100g butter
Equipment:
Stainless steel poultry roaster
or Cast iron poultry roaster
Meat fork
Preparation:
1. Light your Kokko and bring the temperature up to 260°C.
2. Prepare your poultry by making an incision at the tail and opening it wide enough to fit onto the poultry holder. Season the inside generously with salt and pepper.
3. In the center of the poultry holder, fill the metal cup two-thirds full with beer, add 2 sprigs of rosemary and a few spices if desired, then set your poultry on top—be sure to position it with the wings facing up and the legs down.
4. Arrange the potatoes and the quartered onion around the poultry, add the butter cubes, and place your rack on the Kokko grill.
5. Cook for 45 minutes, brushing occasionally with a little butter to prevent the skin from cracking from the heat.
