Underground Pit-Cooked Whole Chicken: An Ancient Recipe

Prepare the Cooking Pit: Dig a hole approximately 2 feet deep and 3 feet wide. Line the bottom and sides with large, non-porous stones. Build a strong fire within the pit and let it burn for 1-2 hours until the stones are glowing hot and coals are formed.

Season the Chicken: While the pit heats, pat the whole chicken dry with paper towels. Rub it thoroughly with olive oil, then generously season with sea salt, black pepper, and minced garlic both inside and out.

Stuff and Wrap the Chicken: Stuff the cavity of the chicken with halved lemon, quartered onion, rosemary, and thyme sprigs. Tightly wrap the seasoned chicken first in several layers of banana leaves (if using), then in heavy-duty aluminum foil, creating a sealed package.

Bury the Chicken: Once the stones are ready, carefully remove some of the hot coals from the pit's center. Place the wrapped chicken directly onto the hot stones and coals at the bottom of the pit. Cover the chicken with the remaining hot coals, then layer more hot stones over it. Finally, cover the entire pit with a thick layer of earth/sand to seal in the heat.

Slow-Cook Underground: Allow the chicken to cook undisturbed in the underground pit for 4 to 6 hours. The exact cooking time will depend on the size of the chicken, the heat retention of your pit, and local conditions.

Unearth and Serve: Carefully unearth the chicken, removing the earth, stones, and coals. Unwrap the chicken from its protective layers. The meat should be fall-off-the-bone tender. Let it rest for a few minutes before carving and serving.