Chicken/Gruyere cheese

chicken fryer, 3 1/2 lbs
4 oz Gruyere cheese
black pepper
dried tarragon
juice of 1 lemon
1/4 cup white wine
1/2 Tsp dried tarragon
2 cloves of garlic
2 Tbl olive oil
salt to taste

Split the fryer in half with a knife or heavy shears. Chop the garlic. Throw the chicken halves, lemon juice, white wine, garlic, tarragon, olive oil and salt to taste into a gallon-sized zip-lock bag. Store in the refrigerator for at least 2 hours, turning occasionally.
1. Fabricate a pan from aluminium foil, sufficiently large to collect the drippings from the chicken.

2. Place one grate in the oven, so that the chicken halves will be 5 - 7 inches from the flames.

3. Preheat the oven on the broil setting for 5 minutes.

4. Place another grate one rung below the higher grate. Place the foil pan on the top of this grate.

5. Keep the oven door slightly ajar, while broiling.

Before broiling, remove most of the tarragon and garlic from the chicken halves.

Arrange the chicken halves, end to end on the grate, directly under the broiler. Broil the chicken for about 15 minutes, basting with the excess marinade every 5 minutes. Re-arrange the halves after the first 10 minutes. Turn the halves over and broil for another 15-20 minutes, basting and re-arranging as before. Turn the chicken halves for the final time. Season with salt and pepper. Layer the cheese over both halves. Sprinkle with tarragon. Set the top grate up one level in the oven, and continue broiling until the cheese is bubbly. Remove from the oven, and allow to rest for 8 minutes.