Colin Fassnidge makes campfire chicken using what?!

For garlic butter, blend all ingredients in a blender until smooth.

Rub half the butter over the outside and inside of chickens. Season. Truss chickens with kitchen string, then wrap firmly in thin stainless-steel wire.

Attach chickens to chains with stainless-steel hooks and suspend over fire pit. Cook, turning and basting chickens every 30 minutes, for about 3 hours or until the juices run clear when the thickest part of the thigh is pierced. Place potatoes among the coals. Cook for 1–1 1/2 hours or until tender when pierced with a knife.

For corn puree, suspend onions over fire pit. Place garlic bulbs among the coals. Cook for 1 hour or until tender. Peel husks from corn. Add corn cobs to heated grill plate. Cook, turning and basting with remaining butter, until corn is charred and tender.

Slice corn from cob. Place in blender with the cooked white onion, cooked garlic flesh squeezed from the bulbs, cream and lemon juice. Process to a smooth puree. Season.

Joint chicken on the bone and roughly chop red onions and large vegetables if using (see Cook’s Tip). Arrange chicken, vegetables and potatoes on a large platter. Drizzle with cooking juices. Serve with corn puree and lemon cheeks. Garnish with herbs.

Preheat oven to 180°C/160°C fan-forced. Rub half the butter over the outside and inside of chickens before trussing. Season. Place breast-side up on a wire rack over a large roasting pan. Roast, basting every 30 minutes, for 1–1 1/2 hours or until the juices run clear when thickest part of thigh is pierced.

hread onions and potatoes on metal skewers. Place on a separate baking tray lined with baking paper. Roast, turning occasionally, for 1 hour or until tender. Wrap garlic in foil and add to the tray for the final 25 minutes, baking until the garlic is soft.

Place corn in a baking pan and rub with some of the garlic butter. Roast, turning occasionally and basting with more butter, for 20–25 minutes or until corn is tender. Continue from Step 6.