It's the wood that makes it good part 2

[CA-35]

Rough chop carrots, parsnip, celery and onion then mix with olive oil and seasoning (thyme, pepper, salt, minced garlic)then stuff it in the chicken. You're not going to eat it, it's just aromatic flavoring , so don't waste time peeling any of it. Then season the chicken. Same seasonings however rub the chicken with olive oil first so the seasoning will stick and the olive oil will give it a nice brown color when cooked..

Then place on your Weber grill like so.....indirect heating....food on one side and the heat and hickory wood on the other. About 20 minutes per pound. Two nice chunks of wood will suffice.

Cover and let the beer drinking begin.

About an hour and a half later (4 pound bird) this is what you get. Remove the stuffing. Let it rest for 10 minutes before ripping apart and devouring. Enjoy. It's so easy. And so good.

 

[davismanLV]

Scott, you forgot for picture #3.... "Drain the Igloo upside down on the gas grill which will not be needed for this recipe." :lol: :lol:

That looks SOOOO GOOD!! I just ate breakfast and it still made me hungry!!!

 

[AlohaJoe]

OOooo!! Can you keep it warm 'til I get there?

 

[Ravon]

Hey Scott. Do you soak the wood in water first? I bought a whole chicken today just to try your indirect method. I just cut me a few applewood chunks off a wind damaged apple tree as well. Gotta try rubbing the chicken with olive oil first too

 

[CA-35]

Absolutely soak the wood for about an hour or else it will burn too fast.

 

[Ravon]

Absolutely soak the wood for about an hour or else it will burn too fast.

Thought so. Thanks !