Originally Posted by bknox
What's your sauce?
It's a Cook's Country
For 2 (3 1/2-to 4-pound) whole chickens, brine it for about 2 hours in 2 quarts water, 3 1/2 cups cider vinegar and 1/4 cup salt.
Remove the chicken from the brine, pat it dry with paper towels and season it with a mixture of a tablespoon ground poultry seasoning and a teaspoon each of kosher salt & pepper. Let it "dry out" in the fridge for an hour or so.
Light a whole chimney and set up the grill for an indirect cook, vents wide open the whole time. Put the chicken on the indirect side for 15 minutes un-sauced. Brush both sides with the sauce (recipe below), turn the chicken and cook indirect for another 15 minutes. Brush both sides with the sauce again, turn the chicken and cook indirect for another 15 minutes. If needed (usually not needed), crisp skin direct for a few minutes. Done!
Cornell Basting Sauce
1/2 cup cider vinegar
3 tablespoons Dijon mustard
1 tablespoon chopped fresh sage leaves
1 tablespoon chopped fresh rosemary
1/2 cup olive oil
Process vinegar, mustard, sage, rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until smooth, about 1 minute. With blender running, slowly add oil until incorporated.