Chicken is one of the staples of the outdoor cook. There are just so many different types of ways to cook that tender and juicy bird. It is great on the waistline also. Here is a unique way to begin you new adventure of outdoor cooking of stuffed birds.
Directions: Thaw the chicken (2 1/2 - 3 lb.) and rub it inside and out with the following mixture:
1 T. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. ground bay
1/4 tsp. ground thyme
1/4 tsp. rubbed sage
1/4 tsp. black pepper
Now for the inside...........
Stuff the cavity lightly with the following:
1 small onion
1 small apple
1 stalk celery & leaves, coarsely chopped
Place on a rack over a shallow pan and put in the grill, preheated to 350 degrees. Add 1/4" water to the pan so that the first juices to hit won't burn. The bird should be golden brown and 160 degrees in the thickest part of the thigh in 45-55 minutes. Take out and let it sit for 10 minutes before carving. Try not to grab all the delicious, crispy skin for yourself.