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Pollo Al Diavolo

Ingredients
3 1/2 lbs chicken fryer
salt

marinade
juice of 1 lemon
2 oz dry, white wine
olive oil to cover, about 1/4 cup
2 cloves garlic
a few sprigs of rosemary
Tabasco sauce, 1 Tbl or to taste
Method
Split the chicken in half. Chop the garlic Throw the ingredients for the marinade into a gallon-sized zip-lock bag along with the chicken halves and store in refrigerator for at least 2 hours. Massage and turn the bag periodically.
broiling
1. Locate a broiler pan and a grill grate (or rack) to fit the pan.

2. Place an oven grate into the oven and place the broiler pan with the grill grate on the oven grate. Verify that the grill grate is 5-7 inches from the flames - with a ruler.

3. Preheat the oven on the broil setting for 10 minutes.

4. While broiling, keep the oven door ajar.

Before broiling, remove the garlic from both the chicken and marinade.

Arrange the chicken halves, end to end on the grate, directly under the broiler. Broil for 15 minutes, basting with marinade every 5 minutes and rotating the halves 180 degrees after the first 10 minutes. Turn the chicken halves over and broil for another 15-20 minutes, basting and rotating as before. Turn chicken for the final time. Season with salt and pepper. Broil until the skin just bubbles. Remove from oven and allow to rest for 8 minutes.

note
This dish may be grilled, instead of broiled.