Page 146 - Barbecue Chicken Made Easy

parts than the thin parts. After the salt has disappeared, lightly coat the bird with oil and sprinkle on the rub.
2| Prep the vegetables. Cut any brown spots from the bottom of the roots of the Brussels sprouts and pull off any dry or brown leaves. Slice the sprouts in half from top to root so the root will keep the leaves together. Peel and slice the potatoes and carrots into chunks about the same size as the halved sprouts. Peel and quarter the onions. Pour the oil into a 9 x 13-inch baking pan and turn to coat the bottom. Then pour in 1⁄2 inch of water and add the veggies and salt. Add the chicken neck, gizzard, and heart but not the liver. We like to trim off excess fat from around the cavities and throw that in too.
3| Take your pick. Two roads now diverge before the yellow bird: On a grate, or on a rotisserie. Both work very well although the rotisserie method does usually yield a slightly moister bird with crispier skin.
3a| On a grate. Place a grill grate or oven grate or cooling rack on top of the pan with the veggies and place the bird on top. Resist the temptation to put an onion, herbs, or orange peels or goodness knows what inside the bird. Leave the cavity wide open. Do not use a V shaped roasting rack. That puts the underside of the bird too close to the cool water and it won’t brown. Now you’re going to have to do some thinking. On some grills you will need to put the pan right over the hot flame or coals, but don’t get it so hot that the water boils and steams the bird. On other grills you can place the pan in an indirect zone but you need to crank the heat so you can get the air to about 325°F in order to render fat and crisp skin. Every grill is different so put on your thinking cap and figger it out.