Quote:
Roast one with carrots, onons and celery. Rub the skin with sage, salt and pepper.
A favorite of ours, is to cook smoke a chicken.
Run the skin with paprika, sage, salt and pepper.
Get smoker going with a temp of 350 or so.
Chicken can go in as soon as the chips a smoking.
You can tell when a chicken is done, by either using a thermometor that will show you a temp of 150-160 in the thigh meat.
Or, pierce the chicken and if clear juice runs out, its done.
The trick is to make sure it does not get overdone and dry.
ETA
If these are young roos, then you will not need to worry about them being tough.
But if you let them grow to full maturity, then you will need to go the crockpot or braising method in the oven.
