I really like this method of cooking, but I do not recommended if you do not have the time. Also you have to be careful with the dripping fat in to the fire, control the fire and the heat at all moments. Have with you a sheet pan just in case the grill get a big fire and you can cover or close until the fire get down.
Pampa’s Herbs 4 tbsp
Oil 1 cup (no olive oil)
First the need to start the fire. While the fire is working we need to marinated the chicken.
Take the chicken and dislocate the legs, hips and wings. This will make the cooking faster and easier.
Next will be making the marination with the oil, lemon juice and the Pampa’s Herbs. Apply the herbs oil on the surface of the chicken, season in side and place the squeezed lemons.
With a butcher twine make a best around the chest of the chicken and tide the legs together.
Lets hung the chicken close to the fire, place your hand in front of the chicken and count. The number you want to get is 5 to 6 seconds. I will start head down to cook the breast then flip over to cook the legs.
Cook until golden brown and the meat fall of the bone. this will be around 4 to 6 hs depend the size of the chicken.