Method:
The JA70 was fired up about 45 to 50 minutes before placing the chook in the oven. The fire was initially started at the front centre of the oven and later parted to each side just before cooking commences.
The chook is cooked on a heavy duty griddle pan, skin side down initially for 10 minutes top to tail and then rotate the chook tail to top and cook for a further 10 minutes.
Now turn the chook so it is skin side up and cook for 20 minutes top to tail before rotating tail to top and cook for a further 20 minutes.
I use a meat thermometer and the chook is ready to go when the internal temperature is above 72 degrees.
Total cooking time for this chook was approximately 1 hour.
Delicious and juicy.
Cooked by Scott Shaw
