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Remove the neck
and giblets from the cavity of the chicken. Rinse the chicken inside and
out. Tie the ends of the drumsticks together using a simple square knot.
Then tie a piece of string around the thick parts of the drumsticks and
another around the wings to hold them against the body. Shake on the BARBECUE
OF THE AMERICAS heavily, about 1 TB. per side. Rub the seasoning into
the skin. Rub an extra TB. of seasoning inside the chicken.
If you are using a kettle-style barbecue, pile about 35 coals on two sides
of the kettle, leaving a space down the middle at least as wide as the
chicken. The coals should be red and glowing after about 15 minutes. Place
the grate on the grill so you can easily add coals if necessary. Place
the chicken breast side down above the empty space between the coals.
Leave the lower vents open. Put on the cover with the vents slightly closed.
Roasting time will be 1 to 11/2 hours or more, depending on the heat of
the fire and the size of the bird. After an hour, test the chicken with
a meat thermometer by inserting it into the thick area near the thigh.
It will be done when the temperature goes over 160°. The juices should
run clear when you remove the thermometer.
Bring it to the table whole and carve it, or cut the chicken in halves
or quarters and serve.
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