Recipes - Poultry - Whole Roast Chicken
- 1 3 to 5 lbs trimmed and washed whole frying chicken
- 6 slivers fresh garlic
- 2 tbsp sage
- Northern White Cedar Platter-Sized Plank soaked in your choice of marinade for 20 minutes - 1 hour
Tie up the wings and drumsticks so they do not hang over the edge of the plank too much so they don't burn. Slip the garlic slivers under the breast skin next to the meat. Lay the sage on the hot grilling plank and cook until the bird is done - it should have an interior temperature of 175° F - and the juices run clear.