• 1 chicken between 1.5 and 2 kg (3.3 and 4.4 lbs) from Ferme des Voltigeurs
• 60 ml (4 tbsp.) prepared yellow mustard
• 40 ml (2 ½ tbsp.) salted butter
• 5 ml (1 tsp.) salt
• 5 ml (1 tsp.) ground pepper
• ½ onion

MUSTARD AND BUTTER MIXTURE

• Melt butter in a microwave-safe bowl (do not boil).
• Add mustard and mix with a fork until smooth.

• Preheat BBQ to medium/high heat.
• String up the chicken. (see notes and tips)
• Put salt, pepper and half an onion in the cavity of the chicken.
• Skewer the chicken and attach the metal ties to hold the chicken firmly.
• Place on BBQ and brush generously with mustard and butter mixture (if mixture is too thick, reheat in microwave).
• Place a metal container under the chicken to catch the grease. If the BBQ has a side (back) burner, no need to add water to the container. If the BBQ does not have a side burner, add water to the container and make sure there is always water.
• Cook for 45 minutes at approximately 205ºC (400ºF).
• Cook for 90 minutes at approximately 175ºC (350ºF).
• Check with a thermometer to ensure that the thickest part of the breast is at least 85ºC (185ºF).
• Remove from the skewer and enjoy!

EASY STEPS TO STRING UP THE CHICKEN

• Cut a string 122 cm / 48 inches long.
• Place the string on the breast of the chicken.
• Turn the chicken over and pass the string.
• Turn the chicken over again and tie the string at the base of the drumsticks