Poulet de la flammes

1 chicken fryer, 3 1/2 lbs
Sauce Charcutière
black pepper
white wine vinegar
Split the chicken in half with a knife or heavy shears. Find or buy a spritze bottle - which can shoot liquids in a fine spray. Pour the vinegar into the bottle. A large, squirt gun/water cannon is a good substitute. Make and simmer the Sauce Charcutière - while the chicken is broiling.
1. Fabricate a pan from aluminium foil, sufficiently large to collect the drippings from the chicken halves.

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 ajar, while broiling.

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. Broil until the skin just bubbles. Remove from the oven and allow to rest for 8 minutes. Serve with Sauce Charcutière.