STEP BY STEP
1. Make a vertical structure for grilling the chicken.
2. Put chilies, garlic, and ginger in a mortar and beat them with a pestle into a spicy pulp. Add wild garlic, salt, and olive oil and continue beating until the mixture turns into a paste.
3. Coat the chicken with this aromatic mix and mount it on the prepared structure, which you have placed on a clay tray, to collect the dripping oil.
4. Put the tray on the embers once the temperature is about 400 F (200 C).
5. Take a metal bucket and cover the chicken with it. Remove the bucket from time to time to check how cooked your chicken is.
6. Add more aromatic herbs to the oil collected in the tray and baste the chicken with it during the last 10 minutes of cooking.
7. Once the chicken is nice and crispy, splash it with the remaining aromatic oil from the tray and go for it!
Today we will show you a truly primal cooking technique – roasting the Whole Chicken Under a Bucket! This recipe was used long before modern cooking utensils were available, so it is really simple and yet incredibly delicious. Our juicy, tender chicken is just irresistible! This is one of the most unique and interesting ways to roast a whole chicken! Basically, if you have forgotten your pots and pans, you can prepare the most delicious chicken in a plain metal multipurpose bucket, just make sure it’s clean. A simple but delicious blend of chilies, garlic, ginger, olive oil, salt and wild mint will provide for the tastiest coating, and the vertical position is there so your chicken can be cooked evenly from both the inside and outside. Don’t forget to lift the bucket often to check the doneness of the meat. Put some fragrant herbs in the dripping oil and baste the chicken during the last 10 minutes of cooking for extra flavor.