1 whole Game Farm cornfed chicken (1,200 to 1,700 gm)
400gm tin Red Kidney Beans, drained, rinsed
A pinch Cayenne pepper
A pinch Chilli flakes
½ cup Tomato Paste
1 onion, diced
2 cloves garlic, finely chopped
1 bamboo skewer
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.
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 string or twisting wire, tying the legs together, so to retain the moisture.
Place the chicken into the alfoil and place in the oven or BBQ, turning the heat down to 120°C and cook for approximately two 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.
BBQ Tip: Whichever side of your BBQ you place the chicken on only run the burner on the opposite side.