The Hawthornes Grill A Butterflied Chicken and Softshell Crabs.

I always have a hen lurking in my freezer

and thought it would be a good idea

to thaw one out

and grill the whole bird,

something we hadn't done before.

Here's Chicken Little,

ready to go under the knife.

First, I removed the backbone.

Just slice up and down each side.

And of course, I saved the backbone

in a freezer bag for stock.

It has been our experience that a brine

really helps a chicken or turkey.

After brining,

the birds are juicier,

tend to be more flavorful,

and keep longer,

not that that's an issue in the Hawthorne Household.

I added in a cup or two of cider vinegar.

Then about 1/2 cup salt.

Add water to cover.

I let the chicken sit in the brine for at least 4 hours,

but if you have the time and are capable of planning,

unlike me,

then let it brine overnight.

Mr. Hawthorne wanted a hickory-smoked chicken,

so he soaked his chips in preparation for grilling.

I made 4 little slits in the skin

and tucked in the drumsticks and wings,

making a neat little package.

I liberally applied olive oil.

Then I seasoned the chicken with

freshly ground salt and pepper,

granulated garlic,

and paprika.

And birdie is at room temperature

and ready for grilling.

Chicken is on the grill,

and that's the hickory chip container on the left.

Mr. Hawthorne sliced up the grilled chicken.

He also grilled a few softshells.

Grilled chicken.

Grilled soft shell crabs.

Asparagus.

The chicken was extremely moist and flavorful

and the hickory flavor permeated the meat.

And grilled soft shell crabs are wonderful.

Never thought I'd hear myself say that.

Still, fried soft shells

(little spiders of the sea)

are the way to go.

I had some of the chicken the next day

in a sandwich for lunch.

What a difference brining and hickory smoking makes.

A hickory smoked chicken sandwich

is like none other.