Barbecued whole chicken with rosemary & garlic

4 servings

Ingredients

Quantity Ingredient
3½ pounds Whole chicken
¼ cup Rosemary needles
2 tablespoons Garlic -- minced
Salt and pepper

Directions

Starting at tip of the breastbone, loosen the skin from the breasts of the chicken, being careful not to tear the skin. Gently rub the rosemary and garlic under the skin. Sprinkle the outside of the chickens with salt and pepper. In a covered grill, build a small fire off to one side, making sure that all of the fuel becomes completely engulfed in flames. When the flames have died down and you are left with flickering coals, place the chickens on the grill surface over the side with no fire. It is important that the chickens not come into contact with the flames at any time during cooking. Cover the grill and vent slightly. You will need to check the fire every 20 minutes or so as the chickens cook, adding a bit more fuel as needed to keep the fire going. After 2 hours check the chickens for doneness.

Recipe By : Big Flavors of the Hot Sun From: Meg Antczak Date: 08-21-95 (14:15) (159) Fido: Cooking

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