Ingredientes
- 1 whole chicken
- 1 tablespoon coarse sea salt (Kosher salt will work fine)
- 3−4 leaves of fresh sage
- 2 cloves garlic
- A 10−inch sprig of rosemary
- Pepper to taste (go easy)
- A quarter cup of olive oil
- Split the chicken up the breastbone, squash it flat, and fold the wings up
- behind its back.
Preparação
- Strip the leaves from 6 inches of the sprig of rosemary (reserve the rest to
- serve as a brush) and mince them with the sage, salt and garlic. Once the
- mixture is reduced to a paste, add a little bit of ground pepper to it, stir
- half the oil into it, and rub it into the chicken. Let the chicken marinate
- for an hour or so. In the mean time, build a hot fire in your barbecue.
- Place the chicken on a rack about 6 inches above the coals and grill it,
- turning it often and basting it with the remaining olive oil. Don't be
- surprised if the grease from the bird catches fire −− merely lift it out of
- the way until the flames subside. The chicken will take an hour or slightly
- more to cook; it will be done when the meat begins to pull up along the
- drumsticks and the juices run clear if you insert a skewer into the hip
- joint.
