MEAT RECIPE

Hung Chicken with Cheat’s Garlic Aioli

INGREDIENTS

1 kg chicken drumsticks and wings
1 tablespoon smoked paprika
salt
olive oil

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Cheat’s aioli
1 whole garlic bulb
1 cup mayonnaise
finely grated zest of 1 lemon
1 tablespoon chopped flat-leaf parsley
salt and freshly ground black pepper
squeeze of lemon juice

Equipment:
Fire pit

- Feeds 4 -

HOW TO MAKE IT

1. Light your fire and let it burn down for about an hour until you obtain a medium heat.

2. Place the chicken in a bowl, add the paprika, salt and a good splash of olive oil and massage into the chicken.

3. Tie up the chicken pieces with butcher’s string and hang them over the fire. I used a rope spread across the fire from one car to another, but you could also hang them off a tree branch, a tripod, or star picket. Whatever you use, make the sure the chicken hangs about 20 cm above the coals. Leave to cook for about 1 hour.

4. While the chicken is cooking, make the aioli. Wrap the garlic bulb in foil and place in the coals of the fire for about 30 minutes until soft.

5. Combine the remaining aioli ingredients in a bowl. Cut the top off the cooked garlic bulb, squeeze out the garlic onto a chopping board and mash or finely chop. Add to the bowl and mix well, then season to taste with salt, pepper and a little lemon juice.

6. Serve the chicken with your garlic aioli.