Page 165 - YC Cooking School

Salt and freshly ground pepper
½ cup (125ml) olive oil

1 handful chives, finely chopped

For the spinach, bacon and pecan nut salad

500g spinach, washed
2 avocados, peeled and sliced
100g pecan nuts, toasted
250g streaky bacon, cubed and fried until crispy

Tools

Barbecue
Roasting pan

Mixing bowls
Whisk
Chimney starter
Tongs
Knife
Chopping board
Measuring jug

What to do:

For the beer roasted chicken, sweet potato wedges and milk stout

gravy

1. Cover the chicken with olive oil and season liberally with salt and pepper.
2. Stand the opened can of beer on a small roasting pan and place the chicken onto the
beer can. It should be inserted into the chicken's cavity so that the chicken stands
upright.

3. Roast the chicken on your barbecue, over indirect coals and with the lid on for
approximately 40 minutes. After about 20 minutes, check on your chicken and add
additional hot coals to your barbecue if necessary.
4. Leave the skin on the sweet potatoes, cut into wedges lengthways, season with salt
and pepper and place on the barbecue grid at the same time as the chicken. Cook for
approximately 40 minutes.
5. When the chicken is cooked, carefully remove it from the beer can using tongs and
place it on a carving board. Then pour the hot beer into the roasting pan.
6. Remove the sweet potato wedges from the barbecue and set aside to serve with the
chicken.

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