| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Chicken, Bbq/grill, Soup/stews | 15 | Servings | |
INGREDIENTS
| 3 | 3-lb chickens, preferably organically raised | |
| 1/2 | c | Olive oil, plus more for grill |
| Salt & freshly ground pepper |
INSTRUCTIONS
1. Heat oven to 325'. Wash chickens inside and out with cold water and pat dry. Rub with oil and season inside and out with salt and pepper. Roast chickens on an oven rack until a meat thermometer reads 165', about i hour and 20 minutes. Don't allow chickens to brown. 2. Meanwhile, heat grill until medium hot, adding wood chips for a smoky flavor. Brush grill with oil. Remove chickens from oven and drain juices from cavity. Grill, covered turning often, until golden brown on all sides, about 15 minutes. Carve and serve. Martha Stewart Living/August/94 Scanned & fixed by Di Pahl Posted to MM-Recipes Digest V4 #035 by John Merkel <[email protected]> on Feb 3, 1997.
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