1 frying chicken (3 1/2 to 4 lbs.)
1 tbsp. oil
1 tsp. salt
2 tbsp. dried tarragon leaves
1/2 c. sugar

Start coals in BBQ cooker. Pat chicken dry with paper towels. Twist wing tips to back, tie legs and tail together. Rub chicken with oil and sprinkle with salt. Put tarragon in bottom of 13 x 9 x 2 inch baking dish, add 1/4 c. water. Wrap foil pieces around chicken legs. Place chicken in dish over tarragon and water. Cover with vented plastic wrap. Microwave on high for 20 minutes. Let stand - save juice. Make foil pan about 1 inch longer than chicken. Carefully remove grill of cooker and place foil pan directly on coals. Sprinkle sugar over bottom of pan, replace grill and position directly over pan of sugar, cover cooker, grill until chicken is evenly and well browned - 10 to 15 minutes. The sugar burns and gives the chicken a caramel color and flavor. You really should have an audience for this. It makes quite a contrast with the pale bird being put in the cooker and coming out so brown. Serves 4.