Take the chicken and remove the neck and the ends from the wings
Place the chicken on your work surface with the breast facing down. Cut along one side, from the tail to the neck with kitchen scissors or a sharp knife. Put pressure on the chicken and open it up (in the shape of a butterfly).
Turn the chicken over with the breast upwards. Press hard with your hands so that it opens up completely. As you put pressure on it, the breast bone will break and the chicken will widen. Sprinkle it with salt and pepper on both sides.
Place all the ingredients in a large bowl in order to prepare the marinade and beat well with a whisk.
Place the chicken in a large oven tray and add the marinade on top.
Cover with a membrane and place it in the fridge for 24 hours.
Remove the chicken out of the fridge the following day and leave it in room temperature for 30 minutes before you cook it, having previously removed the marinade.
In order to make the perfect chicken, use the Big Green Egg. Program the EGG for indirect cooking at 163°C.
Use a handful of pecan wood for a light, smoked taste and for your chicken to end up having a dark golden colour.
Place the chicken on an oven tray. Add the onion and the celery and fill the tray with the wine and water.
Cook in the Big Green Egg with a closed lid for 30 minutes per kilo of chicken, until it reaches a core temperature of 74° C.
You can then use the remaining juices from the oven tray to make a perfect gravy.
Enjoy your chicken with potatoes or a salad.