Lemon & Rosemary Smoked Chicken
There are so many different types of meat you can cook in a smoker, that sometimes we overlook the simplest of cuts. A whole chicken is one of the easiest things to cook in a smoker. Shorter cook time, shorter preparation time and you don't have to travel to a speciality butcher to get a rare cut.
- 1 Whole Organic Chicken
- Rosemary Paste
- Chicken Stock Cubes
- Chicken Stock Liquid
- Cherry Smoking Wood
- Extra Virgin Oil
- Mix 1 tube of rosemary paste, 1 rosemary sprig, 1 cup virgin olive oil, a pinch of salt & 1 squeezed lemon in a mortar.
- Separate the skin from the breast of the chicken with your fingers and apply some of the mixtures under the skin.
- Brush the remaining mixture on the outside of the chicken.
- Place rosemary sprigs, lemon slices and chicken stock cubes into the cavity of the chicken.
- Place a handful of cherry chips in an aluminium foil. The dull side facing inwards and the shiny side on the outside.
- Light the charcoal and ensure the coals are whiting over before placing into the smoker. Do this about 30 minutes before you want to start cooking.
- Melt a cup of butter and mix with 1 cup chicken stock.
- Suck up with a marinade injector and inject into thicker areas of the chicken such as the thighs and breast.
- Place chicken on the smoker and smoke at 110 degrees Celsius.
- Check, baste and turn chicken around every hour.
- After 3 hours, the internal temperature should be over 65 degrees Celsius (Use Meat Thermometer to measure internal temperature)
Try smoking a chicken and keeping it moist by slowly smoking this whole chicken at a low and slow temperature of 110 - 120 degrees Celsius (225-250 degrees Fahrenheit).
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by: Rhiannon Peterson