Recipes from Pilgrim's Kitchen

• 1 Pilgrim’s Pride whole chicken
• 1 pint blueberries, fresh or frozen
• 1 tbsp chopped fresh sage
• ½ tsp fennel powder (optional)
• 1 tsp cardamom
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• ½ cup water
• ¼ cup extra virgin olive oil

Add seasonings and oil and place in a blender or food processor until smooth.

Divide into two separate bowls.

Clean the chicken well, salt and pepper inside and out generously.

Place on a standing rack and baste liberally with the blue berry mixture from one bowl.

Place on a grill with indirect heat where the coals are in a separate area and not directly under the chicken.

Cover the grill and cook at 325° F until a thermometer inserted between the thigh and breast measures 165° F. This will take approximately 1-½ hrs.

During this time, baste often with the remaining blueberry mixture.

Once the chicken is done, remove from the grill and let rest for five to 10 minutes before serving.

© 2006 Eva Greer