Barbecued Whole Chicken With Rosemary and Garlic
2 3- to 3-1/2-pound whole chickens
1/2 cup fresh rosemary needles
2 tablespoons minced garlic
Salt and freshly cracked black pepper to taste
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 rosemary and garlic under the skin. Sprinkle the outside of the chickens with salt and pepper
In a covered grill, build a small fire off to one side, making sure that all of the fuel becomes completely engulfed in flames. When the flames have died down and you are left with flickering coals, place the chickens on the grill surface over the side with no fire. It is important that the chickens not come in contact with the flames at any time during cooking.
Cover the grill and vent slightly. You will need to check the fire every 20 minutes or so as the chickens cook, adding a bit more fuel as necessary to keep the fire going. The key here is to go slow and low.
After 2 hours, check the chickens for doneness by piercing the thigh with a fork. When the juices run clear, the birds are done.