A wonderful guest recipe from Joe & Mary Gallagher – simply delicious!
“The oven is the centrepiece of our outside kitchen and it has proved to be so popular with our family and friends that we are now having more parties than ever.”
- 1 Large Chicken
- 1 440ml Can of Cider
- 4 Large Potatoes cut into small chunks
- 2 Quartered Eating Apples
- 1 Large Onion
- 2 Cloves of Garlic
- 3 Sprigs of Rosemary
- 3 Sprigs of Thyme
- Olive Oil
- Salt and Pepper
Heat the oven to approx. 250* C and as the fire dies down push the coals to the back of the oven.
In the meantime, in a suitable roasting tray, lay a layer of coarsely chopped onions and garlic together with the rosemary and thyme sprigs.
Prepare the chicken by rubbing into the skin sea salt and olive oil and season with ground pepper. Next insert the opened can of cider into the cavity of the chicken and stand the chicken up in the roasting tray. Lay the potatoes and apples around the chicken, on top of the onions, and pour over a little olive oil.
Place the tray in the oven at approx. 225* C, we leave the door open, and leave to roast for approx. 1.5 hrs turning the tray every 20 mins to ensure even cooking. We have found that we need to add a little more wood to the fire once or twice throughout cooking to maintain the temp at around 180*C.
After 1.5 hrs check the chicken by inserting a small knife into the thigh. If the juice runs clear the chicken is cooked.
Most of the cider will have evaporated and been absorbed by the chicken making it incredibly moist and beautifully flavoured.
Take the chicken out of the tray to set aside to rest. Remove the potato, onion and apple mix and set aside in a warm place. Remove the can from the chicken and pour any remaining cider into the tray. Stir with the residual juices in the tray and use to pour over the carved chicken and serve with the potato, onion and apple mix.