Hangi Pit Roast Chicken and Vegetables
Hangi Pit Roast Chicken and Vegetables
Embark on a culinary journey to the heart of Māori tradition with this 'Hangi Pit Roast Chicken and Vegetables'. The Hāngī is not just a cooking method; it's a revered cultural practice, an earth oven where food is slow-cooked over hot stones, imbuing it with a uniquely smoky, earthy flavour. While a traditional in-ground pit is labour-intensive, this adaptation brings the spirit of the Hāngī to your backyard. Imagine succulent chicken and hearty root vegetables, like kumara (sweet potato), potatoes, and carrots, tenderized and infused with subtle smokiness from the coals and the aromatic embrace of banana leaves or foil. This method honours the ancestral way of preparing food for gatherings, celebrating community and connection. Perfect for a special occasion or a weekend feast, this pit roast offers a taste of authentic New Zealand cuisine, a truly memorable experience that nourishes both body and soul, bringing people together around a shared love for wholesome, flavourful food.
- Preparation time
- 45 min
- Cooking time
- 5 hrs
- Total time
- 5 hrs 45 min
- Servings
- 6
Instructions
Preparing the Pit & Coals
- 1Dig a pit approximately 60-70 cm deep and 80-90 cm wide in your garden. Line the base with rocks (volcanic rocks are ideal if available).
- 2Place the charcoal in the pit and light it. Allow it to burn for about 45-60 minutes until the coals are glowing red hot and covered with a layer of white ash.
- 3Carefully remove most of the hot coals from the pit, leaving a glowing base. Cover the remaining coals with a layer of damp sand or soil to create steam.
Preparing the Food
- 1Season the whole chicken generously inside and out with sea salt, black pepper, rosemary sprigs, and garlic cloves.
- 2In a large bowl, toss the kumara, potatoes, and carrots with a little salt and pepper.
- 3Line the pit with banana leaves or foil (multiple layers recommended for foil). Arrange the seasoned chicken in the centre.
- 4Surround the chicken with the prepared root vegetables. Ensure everything is enclosed within the banana leaves or foil, creating a sealed parcel.
Cooking and Resting
- 1Carefully lower the food parcel into the pit, ensuring it sits on the hot rocks and sand/soil layer. Cover the parcel completely with more damp sand or soil.
- 2Place the removed hot coals back on top of the soil covering the pit to maintain heat. Cover the entire pit with soil or a large tarp.
- 3Cook for approximately 4-5 hours. The internal temperature should reach at least 75°C (165°F) when probed.
- 4Once cooked, carefully excavate the food parcel. Allow it to rest, still wrapped, for about 20-30 minutes before unwrapping.
Nutrition Information
- Calories
- 750 kcal
- Protein
- 65 g
- Fat
- 30 g
- Carbs
- 60 g
| Nutrient | Per serving |
|---|---|
| Calories | 750 kcal |
| Protein | 65 g |
| Fat | 30 g |
| Carbs | 60 g |
Tips
- Ensure your root vegetables are cut into roughly uniform sizes for even cooking.
- Using damp sand helps to create steam, ensuring the food becomes tender and moist.
- Serve directly from the parcel, allowing guests to experience the unveiling of this traditional feast.
