ONE FRESH CHICKEN 3-4 LBS.
SELECTING A FRESH CHICKEN IS NOT UNLIKE SELECTING FRESH FISH.
IT SHOULD "SQUEEK" WHEN RUBBED AND SHOULD HAVE A PLEASANT, CLEAN AROMA . . . NEVER "POULTRY LIKE".
FRESH LEMON JUICE 1 LEMON
NEVER, NEVER, NEVER USE RECONSTITUTED LEMON JUICE.
THE WRETCHED STUFF IS GASTRONOMICAL MURDER. SQUEEZE YOUR OWN;
IT ONLY TAKES A MINUTE.
RIND OF LEMON 1 LEMON
RESERVE LEMON RIND AFTER SQUEEZING. THIS GOES INTO THE CHICKEN CAVITY WHERE LEMON OIL FROM THE SKIN IS RELEASED DURING ROASTING.
OLIVE OIL 1/4 CUP
DO NOT USE EXTRA VIRGIN. IT'S TOO EXPENSIVE AND YOU WANT
PLENTY OF OLIVE OIL FLAVOR, WHICH A LESS EXPENSIVE OIL HAS.
FRESH GARLIC 8 CLOVES
GARLIC, THE COOK'S EQUIVALENT TO WINGS ON PLANES, THE KETCHUP OF
INTELLECTUALS, THE VERY HEART OF THE CULINARY ARTS.
ADD MORE IF YOU LIKE.
WHOLE BASIL 2 TEASPOONS
PRIZED FOR IT'S CLEAN FLAVOR AND LICORICE OVERTONES.
WHOLE THYME 2 TEASPOONS
SECOND ONLY TO GARLIC IN IT'S UNIVERSAL APPEAL.
DIAMOND KOSHER SALT 1 TEASPOON
YES, IT REALLY DOES MAKE A FLAVOR DIFFERENCE. ORDER FROM
DIAMOND SALT CO., ST. CLAIR, MI 48079. OK, IF YOU MUST, REGULAR SALT
WILL DO.
BROWN SUGAR 1 TEASPOON
THIS ADDS THE HINT OF MOLASSES AND SERVES AS A PALATE,
COUNTER-POINT TO THE LEMON JUICE.
FRESH GROUND PEPPER 1/8 TEASPOON
YOU KNOW HOW GREAT FRESH GOUND COFFEE IS . . . WELL,
PEPPER QUALITY IS PROPORTIONAL TO ITS FRESHNESS.
PLASTIC PRODUCE BAG 1 BAG
YOU KNOW, THE KIND YOU BAG UP YOUR PRODUCE IN AND SAVE FOR SCHOOL SANDWICHES (AND A 1001 OTHER USES.)
SMOKER - BBQ
USE A WEBER OR ANY OTHER BBQ THAT HAS A LID.
A LARGE HIBACHI WITH A LID IS IDEAL.
CHARCOAL 1 BAG
ANY GOOD QUALITY CHARCOAL WILL SUFFICE.
WENATCHEE ROASTER FRUITWOOD CHIPS (APPLE WOOD) 1 CUP
OUR TEST CLEARLY INDICATE THAT OUR FRUITWOOD IMPARTS THE MOST
DELICIOUS AND ATTRATIVE FLAVOR TO POULTRY.
WATER 1 CUP
THIS MAXIMIZES THE SMOKE FOR A FULL AND RICH-FLAVORED CHICKEN.
GARLIC & ONION POWDER 1 TEASPOON EACH
IN THE STYLE OF WORLD-CLASS BBQ ARTISTS, ADDING ONION AND GARLIC TO
THE SMOKING FUEL IMPARTS DELICIOUS AROMAS TO THE CHICKEN.
TRY THIS METHOD IN ALL YOUR BARBECUING AND ENJOY ITS DELICIOUS RESULTS.
DAY ONE:
MIX CHIPS, WATER, ONION, AND GARLIC POWDER. COVER AND LET SET. COMBINE THE LEMON JUICE, OLIVE OIL, GARLIC, BASIL, THYME, BROWN SUGAR, SALT, AND PEPPER IN A BLENDER AND BLEND UNTIL THE MIXTURE IS SMOOTH; ABOUT A MINUTE. BRUSH THE CHICKEN LIBERALLY, BEING SURE NOT TO NEGLECT THE CAVITY, PUT THE RESERVED LEMON RIND IN THE CAVITY. NOW, PUT THE SEASONED CHICKEN INTO THE PLASTIC PRODUCE BAG, TIE THE END, AND REFRIGERATE.
DAY TWO:
LIGHT CHARCOAL-THEN JUST BEFORE COOKING DRAIN WOOD CHIPS AND PLACE ON WELL LIT COALS. REMOVE THE CHICKEN FROM THE BAG AND ANY REMAINING HERB DRESSING-SQUEEZE OUT FROM THE BAG; BRUSH OVER THE CHICKEN. ROAST THE CHICKEN AT 350 TO 400 DEGREES ON SMOKER-BBQ WITH LID ON FOR 1 1/2 HOURS OR UNTIL THE HIP JOINTS REACH 165 DEGREES PLUS.