Slow Fire Smoked Chicken
- 1 chicken (3 1/2 to 4 pounds), rinsed and dried
- 1 lemon, halved
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 garlic clove, crushed
- 2 tablespoons unsalted butter
- 2 shallots
- 3 sprigs of fresh rosemary or 1/2 teaspoon dried
- 1 tablespoon extra virgin olive oil
- Oil, for brushing
Remove the fat from the tail end of the chicken. Squeeze half of the lemon into the cavity and sprinkle in 1/2 teaspoon of each of the salt and black pepper. The place the two lemon halves, butter, garlic, shallots and rosemary in the cavity. Rub the chicken with the olive oil and the remaining 1/2 teaspoon of each the salt and pepper. Skewer the chicken closed at both ends.
Scrub the grill clean and brush with oil. Place the chicken, breast up, in the center of the grill and cover, leaving all vents wide open. Cook the chicken for 1 1/4 to 1 1/2 hours, turning it with a wide spatula every 15 to 20 minutes. The chicken is done when it is evenly browned and the juices run clear when thigh is pierced. If the chicken seems to be cooking too fast and getting too dark too soon, move it to the side where the heat is less intense.
Transfer chicken to a platter and let rest for 15 minutes before carving. If you'll be serving the chicken the next day, let it cool completely, cover and refrigerate.