Roast Chicken And Stuffing On The Bbq!

1. 1

   Let your fire or barbecue burn down to embers.

2. 2

   Heat a drizzle of olive oil in a pan and add the chopped garlic, celery, onions, potatoes and carrot. Add half the thyme. Sweat the vegetables until they are soft, about 10 minutes.

3. 3

   Chop the chicken livers. Mix together with the drippings and wine. Use this mixture to stuff each of the chickens.

4. 4

   Stitch up the opening in the chickens with (soaked) wooden toothpicks and rub them with olive oil, salt and pepper.

5. 5

   Sprinkle the chickens with the rest of the thyme, and wrap each one in five layers of foil.

6. 6

   Bury the foil-wrapped chickens in the embers and cook for 45 minutes. Remove from the embers with tongs and blow off the ash.

7. 7

   Once cooked, snip open the foil carefully. Pour any juices in to a bowl and put to one side.

8. 8

   Cut each chicken in half with poultry shears and scoop out the stuffing.

9. 9

   Serve the chickens on top of the stuffing and pour over the juices. Drizzle some olive oil and thyme around the outside for effect.

* Per serving · 4 servings · Values may vary.