1 whole chicken, preferably organic
A barbeque with a cover
Since you are smoking the chicken you will need to create a drip pan to go under the chicken. Place a piece of heavy duty aluminum foil in the center of the bottom grate. Fashion sides and heap the charcoal around the foil.
- Prepare the chicken by rinsing under running water and patting dry.
- Bathe the chicken in soy sauce. If salt is a problem, Bragg is a safe alternative.
- Rub the skin of the chicken with plenty of garlic powder and ginger.
- When the coals are ready, place the chicken on the grill breast side down and close the cover.
- I usually pour the liquid left in the dish over the chicken.
- As the breast begins to brown, turn the chicken, breast side up. Chicken is done when the skin is golden brown crispy.
- This will take as long as the size of your chicken and fire.
- Try roasting a variety of vegetables: eggplant, Brussels sprouts, zucchini (yellow and green), tomatoes, peppers, asparagus, and even carrots.
- Prepare the vegetables by cutting them in even pieces.
- Oil a baking pan and season the vegetables with a variety of herb and spices, i.e. cinnamon, basil, onion and garlic powder, thyme, etc.
- You can even add bread crumb and/or grated cheese.
- Finally, splash a bit more olive oil on the vegetables and put in hot oven about 375 degrees.
- Watch the vegetables until you can figure how long it takes for each kind of vegetable to cook.
Sometimes I roast two different vegetables at a time and the hot oven warms the house at the same time. Experiment!