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Wednesday, July 2, 2008 - Page updated at 09:20 AM

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Recipe: Captain Bay-Schmith's Chicken

1 chicken makes 4 servings

1 whole chicken, about 3 ½ pounds

½ medium onion

½ fresh lemon

Lawry's Seasoned Salt

2 large lettuce leaves

1. Prepare the kettle-type grill to cook the chicken by indirect heat. (See complete instructions in accompanying article.)

2. Rinse the chicken and pat dry. Stuff the cavity with ½ an onion and ½ a lemon.

3. Truss the chicken legs with kitchen twine and use wooden toothpicks to close the cavity. Completely dust the chicken with Lawry's Seasoned Salt.

4. When the charcoal is ready, place the chicken in the center of the grill and cover with lettuce leaves, close the lid and don't disturb. After 40 minutes, remove the lettuce leaves and replace lid and continue cooking for 30 minutes. Allow about 1 hour and 10 minutes cooking time total, depending on the weight of the chicken (larger birds take longer). Test for doneness — the leg should wiggle and a thermometer placed in the thickest part of the bird should read 170 degrees.

Copyright © 2008 The Seattle Times Company

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