Fill the aroma top with red or white wine, juice, stock or beer to suit your taste. Season the chicken and place it on the holder - and into the kettle barbecue (or oven) it goes. As the chicken browns evenly on the outside it is gently steamed and flavoured inside by the evaporating liquid. It takes about 60 min until your roast chicken is done - with a delicious aroma, nicely crisp and crusty outside and infinitely juicy and tender. For a side dish, just throw your favourite vegetable into the wok.