This whole chicken recipe has Moroccan origins. It is a great way of keeping the chicken moist throughout the cooking. You can omit the couscous if you like and start from paragraph 5 in the method. Stuff the chicken with a lemon, a head of garlic, and some rosemary. If you want to use olive oil instead of butter, you can! Furthermore, white wine or cider will also do the job. The best way to cook a whole chicken is to cook it slowly at low temperature for longer and then turn up the oven at the end to achieve the Maillard reaction. You can brine you chicken (8% brine solution) overnight for a more complex flavour, as the brine will help keep the chicken juicy and moist. Brine breaks down the protein and makes for softer meat.
A delicious dip, try it with hummus, flatbread and olives in a mezze meal.
The perfect accompaniment for your barbecue dishes
Evan Doyle of The Strawberry Tree Restaurant at the BrookLodge Hotel in Macreddin have provided this recipe for one of their tastiest and most simple wild staples from the recently launched 'Wild Food' cookbook, in collaboration with food journalist and writer Biddy White Lennon