1 Whole Chicken, about 5 lbs.
1 Tbsp Olive oil
1 Tbsp Balsamic Vinegar
2 Tbsp PBC All-Purpose Pit Rub
4 cloves Garlic, chopped
1 Lemon, quartered
5 sprigs Thyme, rough-chopped (about 3 Tbsp)
3 sprigs Rosemary, rough-chopped (about 3 Tbsp)
3 sprigs Sage, rough-chopped (about 3 Tbsp)
PBC Pit Grips, recommended for use with Turkey Hangers
Light your Pit Barrel Cooker (PBC) according to the instructions.
Combine the olive oil, balsamic vinegar and All-Purpose Pit Rub in a small bowl and mix well to form a loose paste.
Put the lemon, garlic and herbs in a medium mixing bowl, add two teaspoons of the seasoning paste and toss gently to combine.
Remove the chicken from the package, remove the neck and giblets from inside the cavity. Coat all sides of the bird, including the areas under the wings, liberally with the seasoning paste.
Starting at the neck end, slide a turkey hanger rod through the cavity of the chicken. Refer to our Holiday Turkey video for a Turkey Hanger demo: https://www.pitbarrelcooker.com/resources/holiday-turkey/
Turn the bird upright so that the breast end is sitting on the double-hook portion of the hanger. Loosely stuff the cavity with the lemon and herb mixture. Insert the T-bar through the eye on the end of the hanger rod.
Hang the chicken in the center of the PBC so that the T-bar straddles the center of the rods and secure the lid.
Cook approximately 2.5-3 hours, depending on size of the bird, until the internal temperature in the thickest part of the thigh reaches 165°.
Remove the bird from the PBC to a large platter or sheet pan. Remove the hanger and let rest 5-10 minutes. Carve, serve and enjoy!