Simple Smoke-Roasted Whole Chicken

• 23 cup mixed herbs: parsley, sage, rosemary and thyme or any combination, all roughly chopped
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 teaspoon red pepper flakes
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 2 whole chickens, 3 to 3 1/2 pounds each
• Salt and freshly ground black pepper to taste

1. In a small bowl, combine the herbs, garlic, oil, pepper flakes, salt and pepper, and mix well.
2. Starting at the tip of the breastbone, loosen the skin from the breasts of the chickens, being careful not to tear the skin.
3. Gently rub the herb mixture under the skin.
4. Rub the outside of the chickens with any remaining mixture and sprinkle with additional salt and pepper if desired.
5. In a covered grill, build a small fire to one side, making sure that all the wood or charcoal becomes engulfed in flames.
6. When the flames die down, and you are left with flickering coals, place the chickens on the grill over the side without fire.
7. It is important that the chickens do not come in contact with the flames at any time during cooking.
8. Cover the grill, vent slightly and cook, checking the fire every 20 minutes or so and adding a bit more fuel as necessary to keep the fire going, for about 2 hours.
9. Check the chickens for doneness by piercing a thigh with a fork.
10. When the juices run clear, the birds are done.

mixed herbs, garlic, olive oil, red pepper, kosher salt, freshly ground black pepper, chickens, salt

Taken from cooking.nytimes.com/recipes/5258 (may not work)