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Chicken - Basic Roasted Chicken Just the basics - easy and reliable. Now including smoking instructions! ~Smoke the chicken
Salt 8-24 hours before smoking Remove backbone and wing tips for broth. Lay the chicken flat - will fit on stainless steel grill basket. Remove from fridge to bring it to near room temp. Smoke at 300* 60-90 minutes until breast meat is 160* and thigh meat is 175*. Use two probes to make sure it is thoroughly done. Let rest and enjoy. Rinse the whole chicken.
Cut wing tips and backbone out and keep in fridge for stock. Break the breastbone so the chicken lays flat, and/or cut the thighs and legs from the precious white meat. 8-24 hours before you want to roast the chicken, SALT it! Roughly 1/2 t - 1 t per pound. Sprinkle it all over the underside. Then prepare to roast skin side up. Sprinkle the top. 1 hour before you want to roast it remove from fridge and let sit on counter. Roast at 450* 10-20 minutes until the skin is no longer pale, just turning golden. Turn heat way down to 170* to finish roasting. Check the temp of the breast, which should finish at 150*. Temp can climb quickly after 130*. Watch it or slow it down.
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