While I was at the store yesterday getting stuff to make roast beef, I saw that they had chickens on sale for 2 for $5...I only wish I had bought more. Anyway I cooked em up on the Weber 22.5 tonight with a couple of taters.
Last night I made up a brine which has become my go to poultry brine, 1/2 cup brown sugar, 1/2 cup kosher salt, a handful of peppercorns, some rosemary, thyme, and sage boiled for 15 minutes and cooled with ice and cold water.
Out of their spa treatment and drying in the fridge for about 8 hours
On the Weber. I made a compound butter with rosemary, thyme, and sage:
Basting at 1 hour. Also, after reading the thread about onions on the fire decided to try it out...amazing.
Ready to come of at 1:45 when the drumstick almost wiggled off:
Plated (and yes I broke out the fine china):
Sometimes I forget how farking awesome the Weber is at holding temps, held at 355 for the entire cook, even after opening to baste and put the onions on. Best chicken I have done and the first time I have had bite through skin. I would have gotten a pic but I am gluttonous. Thanks for looking!