A fantastic easy chicken dish that can be served with breads for dipping with, a filler for a hollowed out roll or with any rice, polenta, mash and a simple green salad for a balanced meal.
Open the chicken, drain the juice from inside then rinse it out with cool fresh water. With a clean paper towel pat the cavity until it is dry
In a large oven proof soup bowl (or similar in shape) make an alfoil nest to allow the chicken to stand upright and cook once the Con Carne mix has been added (refer next steps for Con Carne mix)
Pre-heat BBQ or oven to 180°C
To make the Con Carne mix, gently mash beans and add remaining ingredients. Mix all ingredients together and stuff the inside of the chicken
With a large pre soaked wooden skewer seal the cavity of the chicken, with a piece of simple string or twisting wire, tying the legs together, so to retain the moisture
Place the chicken into the alfoil next and place in the oven or BBQ, turning the heat down to 120 degrees and cook for approximately 2 hours, depending upon the size of the chicken
Test the chicken is cooked by making a small incision in the leg joint, when the juice runs clear it is cooked, if it is pink continue cooking
When cooked through allow the chicken to cool. To serve, gently cut down the backbone, removing any ribcage bones, place onto serving platter exposing the Con Carne mix in the middle, garnish with flat leaf parsley, or cut the chicken into pieces and serve with Con Carne mix on individual plates
Tips & Hints:
Whichever side of your BBQ you place the chicken on only run the burner on the opposite side
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