More from Deacon Tom’s Cookbook

“Weber Grill Wonders!”  Super Delicious!!!  And SUPER EASY!!

Using a charcoal grill and banking the coals on the sides of the grill (there are metal holders available to hold the coals); a large aluminum roasting pan (available at the grocery store); and two fresh chickens.

Preparation time: 5 minutes

Calories: Who cares!  You will probably have a couple of beers anyway!

Cooking time: About 2 ½ UNATTENDED hours with kettle lid on!

GETTING STARTED:

Fill up charcoal holders and set on fire – when they turn mostly white you are ready to add the chickens.

Place aluminum roasting pan between the lighted coals – this will collect the ‘drippings’ and you can use them to make gravy! That’s right – making gravy from something cooked on the grill!

Before placing chickens on the grill coat them with oil and add a tasty rub of your choice.

Put the chickens in the center of the grill over the roasting pan and close the lid. You can at this time add some mesquite wood blocks or chips on top of the coals for a special flavor – and the smoke smells super great!!

Let it all cook undisturbed for at least 2 ½ hours.

If you want to make gravy (hey, I didn’t say this was “low-cal!”) put the pan of chicken drippings (a.k.a. fat!) on the kitchen stove and bring to a boil.  Add some flour to thicken.  (Flour should be completely mixed in a small amount of water before adding to thicken the drippings – this prevents ‘lumps’ in the gravy).  Add salt, pepper, onion powder and some Lawrey’s seasoning salt to taste. Add additional liquid such as chicken broth, or if you are cooking potatoes by boiling –add the left over potato water to the gravy mixture.

You are going to be so amazed as to how DELICIOUS this chicken is!