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Seizing the first warm day of the year (but not the first cook) I went for a Brown Sugar, Garlic and Tarragon<\/a> brined chicken, cooked on the Joetisserie over applewood.\u00a0Sides were Hand and Flowers carrots as adapted by the Le Cordon Bong<\/a> and some classic roast potatoes. <\/p>\n I\u2019m a big fan of pairing barbecue with tastes and techniques from fine dining, and Tom Kerridge\u2019s two Michelin-starred pub The Hand and Flowers doesn\u2019t disappoint. This kind of pairing can be as simple as a b\u00e9arnaise sauce<\/a> or more developed as with this side. <\/p>\n This cook is simple but a little time-consuming. The sides are cooked on the hob and in the oven, you can use the barbecue or a gas grill outside. After the brine, and once the chicken is on the barbecue the sides will run, well, alongside. Make sure to keep an eye on your temperatures if you\u2019re also cooking indoors. <\/p>\n Tarragon, Brown Sugar and Garlic Brine \u2013 5l (or a similar brine).<\/p>\n<\/li>\n Medium to small carrots, one to two per person.<\/p>\n<\/li>\n Unsalted Butter \u2013 125g<\/p>\n<\/li>\n Caster Sugar \u2013 75g<\/p>\n<\/li>\n Star Anise \u2013 2 whole<\/p>\n<\/li>\n Water \u2013 300ml<\/p>\n<\/li>\n Maris Piper (or similar) potatoes \u2013 1kg<\/p>\n<\/li>\n Olive Oil \u2013 enough to cover the bottom of your roasting tin<\/p>\n<\/li>\n Sea Salt \u2013 1 tablespoon<\/p>\n<\/li>\n Pepper \u2013 1 tablespoon<\/p>\n<\/li>\n<\/ul><\/div>\n I brined the chicken for around 18 hours, a bit less than normal. The recipe for the brine is here<\/a>.\u00a0I used the Joetisserie over direct heat, keeping the temperature at around 170C. I added two small chunks of apple wood for a light smoke.\u00a0<\/p>\n As with all barbecue cooks there is no set time for the chicken, it\u2019ll done when it\u2019s done. Use a thermometer to check the chicken temperature. <\/p>\n I rest the chicken wrapped in heavy duty foil, a towel and inside a cool box. This will maintain the temperature for a considerable time. If you don\u2019t have a cool box then towels or a blanket are good substitutes.<\/p>\n This has to be one of my favourite recipes for carrots at the moment. A simple glaze of butter, sugar and star anise for real depth of flavour. \u00a0I won\u2019t reproduce it here, but I recommend you follow it from the Le Cordon Bong website<\/a>.<\/p>\n I tweaked the recipe<\/a> from Le Cordon Bong and only added two star anise as more can be overpowering. You may need to up the water due to some chunkier carrots.\u00a0<\/p>\n I recommend subscribing to the Le Cordon Bong<\/a> newsletter. It\u2019s a great mix of fine dining recipes.\u00a0<\/p>\n The secret to good roast potatoes is light parboiling; allowing the potatoes to dry in their own steam and cool; and hot oil in a hot pan.\u00a0I cooked these at 200C in a fan oven. You can do them on the barbecue, using indirect heat.\u00a0You should end up with glass-like outsides and fluffy insides.\u00a0<\/p>\n When making this recipe I use a Joetisserie on a Kamado Joe Classic II. I use my usual probe thermometer, and the thermometer in the Kamado. This can be a little inaccurate but a wireless thermometer feels like overkill (a wired one would get tangled around the spit, and I don\u2019t need a very accurate read inside the Kamado here). <\/p>\nThe Recipe<\/h2>\n
Ingredients<\/h3>\n
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Chicken<\/h3>\n
Directions<\/h3>\n
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Carrots<\/h3>\n
Roast Potatoes<\/h3>\n
Directions<\/h3>\n
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The Tools<\/h2>\n