Clementine Cake
John Willoughby, Dawn Datso
1193 ratings with an average rating of 5 out of 5 stars
1,193
3 3/4 hours
Simple Smoke-Roasted Whole Chicken
- Total Time
- 2 hours 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- ⅔cup mixed herbs: parsley, sage, rosemary and thyme or any combination, all roughly chopped
- 2tablespoons minced garlic
- 3tablespoons olive oil
- 1teaspoon red pepper flakes
- 1tablespoon kosher salt
- 1tablespoon freshly ground black pepper
- 2whole chickens, 3 to 3½ pounds each
- Salt and freshly ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
799 calories; 57 grams fat; 15 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 12 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 63 grams protein; 1190 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a small bowl, combine the herbs, garlic, oil, pepper flakes, salt and pepper, and mix well. Starting at the tip of the breastbone, loosen the skin from the breasts of the chickens, being careful not to tear the skin. Gently rub the herb mixture under the skin. Rub the outside of the chickens with any remaining mixture and sprinkle with additional salt and pepper if desired.
- Step 2
In a covered grill, build a small fire to one side, making sure that all the wood or charcoal becomes engulfed in flames. When the flames die down, and you are left with flickering coals, place the chickens on the grill over the side without fire. It is important that the chickens do not come in contact with the flames at any time during cooking.
- Step 3
Cover the grill, vent slightly and cook, checking the fire every 20 minutes or so and adding a bit more fuel as necessary to keep the fire going, for about 2 hours. Check the chickens for doneness by piercing a thigh with a fork. When the juices run clear, the birds are done.
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Gili
excellent in the oven as well
Nick
The only reason this is not 5 star is that Applewood is not used. Herbs as described are great.
A small bed of white-hot hardwood charcoal coals placed on one side, with strips of dried apple wood as described in recipe makes good smoke.
Spachcocked chicken cooks in just over an hour.
If there are no flames, but fire is "3-4 seconds" hot to a bare hand, put each side of the chicken over the hottest part for 5-10 minutes depending on heat. Cook on the cool side. YUMMy.
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