Smoked Whole Chicken recipe – Last week my boy Blaine over at Seven Son’s Meat (shameless plug) called me and informed me my order of 15 chickens were ready for pick up. After doing a happy dance I scheduled a time to run out to the farm to pick them up.
I wanted to get some pics when I was at the farm since it is where happy animals live but they were busy doing farm stuff and did not want to bother them. However, imagine a beautiful 100+ acre farm full of woods where pigs, chicken, turkeys, and cattle all hang out eating and playing together. It is like Disney Land but instead of an annoying mouse wishing you good luck as you leave you end up shrink-wrapped and wrapped in freezer paper. SEE ALSO : Smoked Gouda and Panko Mac & Cheese
I defrosted one of them when I got home and then sat there staring at him going now what. Hmmm….it is a beautiful 70 degree day outside and I have zero things to do today but yard work. I head out to the garage and there staring at me with this come on coach put me in the game look was my good old faithful smoker. Started up some charcoal and went back inside to contemplate the chicken’s fate. Kind of rubbed out but wait in my backyard I see it yes the joyous herb garden. Hmmm….butter + herbs + smoke = goodness. Ok butter + anything = goodness but my doctor keeps telling me I need to eat more green stuff.
Simple easy recipe to follow:
- 1 whole chicken
- 1/4 cup of butter at room temperature
- 1/4 cup of assorted diced herbs (I used dill, parsley, sage, thyme, rosemary)
- 2 sprigs of thyme
- 2 sprigs of rosemary
- 1/2 lemon sliced
- Kosher salt and black pepper
Mix the butter in the herbs till it is fully incorporated. Dry the outside and inside of the chicken. Take your hand and starting at the neck put it between the skin and the breast. Carefully pull up and separate the skin from the meat all the way down the front of the chicken. SEE ALSO : Whole chicken baked in a salt dough
Smear the herb butter under the skin. Place the lemon, rosemary, and thyme up the butt of the chicken. Salt and pepper the outside of the chicken. Tie the legs to the back of the chicken with kitchen twine so the butt is sealed up.
Place the chicken on a 200-225 degree smoker until a thermometer put in the center of the breast reads 160 degrees (about 20-30 minutes per pound).
If you are a skin eater you will need to crisp up the skin since low temperature gives the skin a texture similar to rubber. After I pull it from the smoker I like to either put the chicken directly over the coals or in a 500 degree oven for a couple of minutes to tighten up the skin.
BBQ falls under that category that no fancy plating needed. A sharp knife will dispatch of that chicken into easy to eat pieces or feel free to shred the meat and consume it that way.