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the Ingredients
Cabbage
Special Equipment
- iGrill/Thermometer
- Deluxe Poultry Roaster
Instructions
- Prepare the barbecue for indirect heat, approx. 180 °C. If using a 57cm charcoal barbecue, you will need ½ a chimney starter of lit Weber briquettes.
- Finely slice the cabbage (using a mandolin if available), chop the bacon and grate the apple.
- Combine the cabbage, bacon and apples in a large mixing bowl, season with salt and honey, then knead carefully.
- Add the thyme and 250 ml of mulled wine and mix.
- Leave the cabbage to marinate for about 30 minutes.
- Using a pestle and mortar grind allspice, cinnamon, nutmeg, clove, orange zest and brown sugar.
- Add 1 tablespoon of orange juice to make a paste and season with salt and pepper.
- Coat the chicken (outside & inside) with the paste and massage into the skin.
- Pour the rest of the mulled wine into the base cup of the Poultry Roaster, and attach the infusion cone.
- Distribute the marinated red cabbage on the bottom of the Poultry Roaster and place the chicken onto the infusion cone.
- Place the chicken over the indirect heat and cook for approximately 75 minutes or until the juices run clear and the meat has reached a core temperature of 75 °C.
- Remove the chicken, and let rest for 10 minutes before serving.
- Instead of wine you can also use a mix of grape juice and water (50/50).
Barbecue Set Up
In the Kitchen:
At the Barbecue:
Tips
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
