Page 111 - Barbecue Chicken Made Easy

redistribute juices (that’s a myth). And while it is resting, see all that steam? It is moisture that you want in the meat! Serve it hot and moist. Don't let it sit around cooling and drying out and overcooking via carryover.
Gravy
Instead of a gloppy starchy sauce, make a succulent thin gravy the way you would make a stock, with giblets and trimmings from the bird, onions, carrots, celery, and more. Put them in a pan under the bird to catch its sexy smoky drippings as it cooks. Then cook down the stock to concentrate it if you wish. You can thicken the gravy with flour or cornstarch or let it remain thin so it can soak into the meat better.