Recipe courtesy of Wickles Pickles. For more information, visit wicklespickles.com.
- 1 whole chicken (4-5 lb)
- 1 Wickles Jar w/ Brine (pickles eaten or reserved)
- 4 tbsp olive oil
- Rub of your choice
- 1 head garlic (sliced in half lengthwise)
- 3-4 fresh dill sprigs
Set EGG for indirect cooking at 325°/163°.
Rise chicken and pat dry. Coat in olive oil and apply rub of your choice to chicken inside and out. Reserve 2 tbsp Wickles brine to combine with oil for basting. Place garlic and dill in a jar with remaining brine. Insert jar into chicken cavity and place on EGG.
Cook for 1.5 hours. After one hour baste every fifteen minutes with brine mixture until finished.