First I started off with a dry rub that I applied the night before.
1/4 cup brown sugar
2 T salt
1 T black pepper
1 T chili powder
1 T paprika
1 T garlic powder
1 T crushed rosemary
I dried off the chicken with a paper towel and then applied all the rub all over, under the arms, around the legs, but not inside the chicken. I let that sit in the Frigidaire till about 2:30pm the next day.
At that time, I turned on one side of my grill on to low and placed a few dry mesquite chips on the grill.
I then peeled off all the paper off a can of chicken broth. I opened the can almost all the way but left a the cap still attached. To increase the flavor of the broth, I poured 1/4 out and filled it back up with cider vinegar. I cut off some rosemary, thyme, oregano, and sage from my garden and placed these in the can. Then I carefully inserted the chicken on top of the can onto a pan where I left the chicken innards to cook.
I then placed an 1/8 of an orange into the neck hole.
Here is a list of those ingredients:
1 whole chicken
1 can chicken broth
1/4 cup vinegar
rosemary sprig
thyme sprig
oregano sprig
sage sprig
1 orange
I then placed the chicken on the non-heat side of the grill. Every 45 mins or so, I added some more mesquite to the grill and squeezed the remainder of the orange to add some moisture to the out side.
After about 2 1/2 hours the internal temp was between 180 and 190 degrees. I let this sit for about 15 minutes while I roasted some corn, unhusked, on full heat for the same time. To access the meat, I just used a set of tongs. The meat and bones just fell apart which I took as a good sign.
On my plate here, I was sampling a BBQ sauce I made in the lowest right corner, and then one of my favorite sauces, Sweet Baby Ray's, in the top right corner, and a plain leg behind the corn.
