Entertaining a crowd while cooking a feast can be tricky! We share a few tried-and-tested tips:
- Roast a whole chicken breast-side down for two-thirds of the cooking time. This step allows for all the juices to run down into the breast meat, keeping it moist. Once you’re ready to crisp the skin, carefully turn the chicken around and roast until golden.
- Always rest roasted chicken before serving. Loosely cover the meat with a piece of tin foil or kitchen cloth, and let the chicken sit for about 15-20 minutes before tucking in.
- Serving chicken pieces makes for a leisurely buffet-style feast. As the chicken is already portioned, it’s also easy to ensure there’s more than enough food to go around.
- The most critical thing about braaiing chicken is the temperature of the coals. Chicken is best cooked over moderately hot coals.
Worried about serving undercooked chicken? Par-cook the meat in the microwave or oven and brown the chicken on the braai to get delicious, crispy skin.
