Perfectly grilled chicken will have crispy skin and succulent meat. In this recipe, you cook 2 chickens so you can serve one tonight and store the other to use in other dishes (see related recipes at left). Storage tip: Let the additional whole chicken cool to room temperature, wrap tightly in plastic wrap and refrigerate for up to 2 days. Or remove the meat, discarding the skin and bones (or save them to make stock); you should have about 1 lb. (about 2 cups) meat. Pack into 1 or more airtight containers and freeze for up to 3 months.
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