Dispatchcocked chickens

Chicken second courses

This dish combines elements of both Provencale and North African cooking, but it is as easy as hell to prepare and is just great for summer. Here the harissa and tapenade are condiments. You will need a 10 pound bag or so of oak, cherry wood or hickory charcoal, because you are making fire. You will need poultry scissors too or else a good Chinese cleaver. You will also need at least two dead chickens, plucked and you know...And you New Yorkers can find a roof top or backyard in Brooklyn to try this out, right? Because this involves burning wood. Pretend you are in Tuscany and not Staten Island.