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Ingredients
- 3 c. Hickory wood chips
- 5 lb Roasting chicken
- 1 tsp Poultry seasoning
- 2 tsp Minced fresh or possibly
- 1 tsp Crushed dry rosemary leaves
- 1 x Orange, sliced
- 2 med Stalks celery, minced (about 1 c.)
- 3 x Onions, cut into fourths
- 1 Tbsp. Minced fresh or possibly
- 1 tsp Crushed dry rosemary leaves
- 1/2 c. Margarine or possibly butter, melted
Directions
- Soak wood chips in water about 30 min. Rub cavity of chicken with poultry seasoning and 2 tsp. rosemary. Fill cavity with orange slices, celery and onions. Fasten opening with skewers; lace if necessary. Tie or possibly skewer drumsticks to tail. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Insert meat thermometer so tip is in thickest part of inside thigh muscle or possibly thickest part of breast meat and does not touch bone.
- Arrange warm coals around edge of grill. Place foil drip pan under grilling area. Drain half of the wood chips; add in to warm coals. Stir I Tbsp. rosemary into melted margarine. Place chicken, breast side up, on grill over drip pan about 4 inches from medium coals. Cover and grill 3 hrs to 3 hrs 30 min, brushing frequently with margarine mix, till thermometer registers 180! to 185!. If necessary, add in remaining liquid removed wood chips and coals every 30 min to maintain smoke and even heat. 8 to 10 serving's.
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