|From 2011-04-25 – 2011-04-30 botanical gardens|
Don’t forget this technique now that the grilling season is upon us. Brine or season your bird as you wish. I think I used salt, paprika, garlic pepper, and oregano in this particular iteration. It’s easy to do, just cut the backbone out of the chicken. The big industrial birds can still cook at 400+ with this. The free-range smaller birds can cook even higher. It’s also great to save the backs and wing tips for stock because you’re about to get a glut of summer veggies that make great soups.