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Chicken - Basic Roasted Chicken Just the basics - easy and reliable. Now including smoking instructions! ~Smoke the chicken
-I like to prepare 4-6 chickens and smoke them together. You can freeze the extra smoked chickens in a gallon freezer bag for quick delicious meals. This makes excellent sliced 'lunch meat' from the breast and chopped chicken from the dark meat! Salt 8-24 hours before smoking Remove backbone and wing tips for broth. Remove from fridge to bring it to near room temp before roasting. To roast, lay the chicken(s) flat - one will fit on stainless steel grill basket - on the grill. Smoke at 225*- 275* about 2-3 hours until breast meat is 140*-150* and thigh meat is 160*-175*. Use two probes one white meat and one dark. This higher temp makes it much easier to remove from the bone, but be sure it isn't getting dry either. 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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