3 pounds chickens
1/4 cup minced fresh parsley
1 lemon
1/2 cup olive oil
1/4 cup minced fresh tarragon
Instructions:
Salt and pepper Fruitwood chips, soaked in water Cut chickens into
quarters. Chop off backbones and flatten breasts with a smart blow
from the flat of a cleaver or by pressing with the palm of your hand.
Remove last joint from wings (wingtips). Cut several slits in the
chicken legs. Squeeze juice from the lemon. Mince the parsley and
tarragon together. Mix together the lemon juice, olive oil and the
tarragon and parsley. Rub the mixture into the chicken. Cover and
marinate. Recipe can be prepared to this point several hours ahead.
Start the fire in the grill. Season the chicken pieces with salt and
pepper. Put the dark meat chicken pieces on the grill about 6 inches
from the coals and cook, turning with tongs every 5 minutes, about
25 minutes in all. After cooking dark meat for about 12 minutes, throw
the soaked fruitwood chips onto the coals; add the chicken breast
pieces, cover the grill, and let the smoke permeate the meat for at
least 5 minutes. Remove the grill cover and continue cooking until
the meat tests done, about 7 minutes more. There is no need to baste
since the chicken skin has enough fat to self baste. The Best of COOKS
Magazine; 1987
