Cooking in a Chiminea

Fire up the chiminea, an hour before cooking.

Rake the coals down for slow roasting. Low coals work well for whole chicken. Place the chicken on the rack half way up the chiminea, away from direct heat. Keep the chimney partially open, and check that the temperature at the chimney is above 75 deg Celsius.

Wait for 2 hours. The chicken meat should be pink when cooked. If needed, crisp the skin at 220 degrees in a hot oven after removing from the chiminea.