FOR THE CHICKEN

Whisk water, vinegar and salt in large container until salt dissolves

Add chicken halves and refrigerate for at least 1 hour, but no more than 2. Longer time may result in over salted chicken

FOR THE SAUCE

in small food processor or blender, add vinegar, mustard, sage, rosemary, 1/2 teaspoon each of salt and pepper and puree. while blending, slowly add oil until incorporated

transfer to small bowl and reserve for basting during cooking

COOKING

Turn all burners on gas grill to full for 15 minutes, then reduce to medium low

Remove chicken from brine and dry well with paper towels

Combine poultry seasoning, and 2 teaspoons each of salt and pepper, rub all over chicken halves

Place chicken on grill skin side up and baste with sauce

Cook covered until internal temp is 120°F, about 25 to 30 minutes. Baste again half way through

Flip chicken over and baste with remaining sauce

Cook covered until internal thigh temp is 170, about 20 to 25 minutes

Let chicken rest 5 minutes before serving