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 Smoked Chicken ready for the table. |
 Brine ingredients. |
 Cooled brine ready for bird. |
 Chicken added to brine and ready for refrigeration. |
 Stuffed, rubbed and trussed bird resting at room temp for 45 minutes. |
 Wood box components. The Red stuff in the jar is Haleakala Red Sea finishing salt. For color and eye appeal to the photo only. |
 Loaded Smoker box |
 Smoker ready to bring to 225 Degree temp. |
 Into the Smoker. |
 To the table we go. This is one of my wife's favorite dishes. Like they say--happy wife, happy life. |
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This recipe probably won't get much attention. However I am into smoking food so I thought I would give it shot anyway. The key to this type of cooking is patience. Slow and low is the attitude. Remember if you're lookin you ain't cookin! Resist the temptation to check to see how things are going it only lowers the temperature and allows smoke to escape. Trust the process! If done correctly this will be some of best chicken you've ever had. Consistent cooking temperature is key: 225 degrees is perfect. You may think the bird is cremated when finished. It isn't; it will be moist and falling off the bone. The skin will not be crisp like oven roasted; remove it before carving. Rubbing with Mayo comes from Sublime Smoke by Cheryl & Bill Jamison. It has the same effect as butter but is much easier to apply on and under the skin. This dish can be done on a kettle type grill cooking indirect with a drip pan and using wood chips rather than chunks. Keeping temperature constant will however require more attention than a smoker like I use. Wine: You only get one lap around the track so splurging is appropriate occasionally. Merry Edwards 2007 Russian River Pinot Noir Meredith Estate. An elegant wine.
Ingredientes
- Brine:
- 1/2 cup non-iodized salt
- 1/4 cup fine grain bakers sugar (it disolves quicker)
- 1 Meyer lemon, quartered
- 3 Sage sprigs, rough chopped (use Rosemary if you don't like Sage)
- 1 Tbs Worcestershire Sauce
- 1 Tbs granulated garlic
- 1 Tbs Garlic Pepper
- 2 Tbs dried chopped onion
- 8-10 Peppercorns, smashed
- 1 Gallon water, divided
- Chicken:
- 1 Large whole chicken; at least 4 pounds
- 1/2 Onion, large chunks
- 1/2 Lemon, quartered
- 3 Sage sprigs
- Herbs de Provence
- Granulated Garlic
- Garlic Pepper
- 1/4 cup Mayonnaise
- Smoker Box:
- 2-3 Chunks Pecan
- 2-3 Chunks Oak
- 3 Sage sprigs, soaked
Direcciones
- Brine: Combine salt and sugar with 8 cups of water. Heat on stove or microware until almost boiling. Stir vigoursly to dissolve all salt/sugar. This is important. Add remaining water and all brine ingredients. Brine can be luke warm but not hot when chicken is added. You will need a large container for brine and chicken. Rinse Chicken and add to the brine cavity side down so it is fully covered by brine. Refrigerate overnight.
- Chicken: Remove from brine and rinse under cold water. Completely dry inside and out. Rub inside cavity with Mayo and spices. Stuff with Lemon, Onion, Sage and Spices until almost full. Truss the bird with Kitchen twine. Rub with Mayo on top and under skin. Be careful not to rip the breast skin. Liberally apply spices. Let the prepared Chicken rest at room temperature for 45 minutes.
- Smoker: Load wood box with Pecan/Oak and Sage. Bring to proper temperature of 225 Degrees. Load Chicken into smoker. Smoke about 1 hour per pound; until temperature at the thickest thigh point registers 180 Degree and legs move very freely.
- Service: When done loosely tent the bird for at least twenty minutes before carving. Remove skin and carve into individual pieces. I cut the two breast pieces in half.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1721g | |
| Recipe makes 4 servings | |
| Calories 1518 | |
| Calories from Fat 963 | 63% |
| Total Fat 107.06g | 134% |
| Saturated Fat 28.51g | 114% |
| Trans Fat 0.0g | |
| Cholesterol 463mg | 154% |
| Sodium 15014mg | 626% |
| Potassium 1489mg | 43% |
| Total Carbs 15.63g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 8.57g | 6% |
| Protein 116.54g | 186% |
