Dan Gillet, this is for you. Cooking does not get easier than this. There are a couple of wood fired grills at Waterfall Bay which are great for cooking on, manuka wood from the property imparts the perfect balance of smokiness and enduring heat to cook this. I make some version of this, adding herbs - thyme, oregano, majoram and sage are few options, and I would also marinate it longer. Several hours at least, overnight even. That way the flavours soaks into the very core of the chicken, all the way to the bones which one must chew, claw, nibble, crunch their way through their way to get every bit last morsel of bone marrow out. Another tip, let the chicken rest for 30 mins, not just 10. Lets the juices settle back into the meat, all the more juicer for eating.
Posted on: Wed, 23 Jul 2014 20:41:29 +0000
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