A smoked chicken is a Sunday favourite in Texas. Enjoy the shredded leftovers for the rest of the week, and use the bones to make a delicious smoked chicken stock. In our house it’s a regular on the smoker.
What you need:
1 (4-5lb) chicken
2 tablespoons extra-virgin olive oil
3 tablespoons rub
1 red onion
6 cloves of garlic
1 lemon quartered.
The day before cooking, coat the chicken with the oil and Rub. Make a point to season inside the cavity as well. Cover and refrigerate until just before cooking.
Using cherrywood or applewood fire up your smoker to 225 degrees.
Stuff the cavity of the chicken with the onion, garlic and lemon. Place the chicken in the smoker for up to 90 minutes or until the temp reaches 165 F.
A Smokedmaple tip is at the 45 minute mark glaze the bird with Maple Syrup.
Warning the thighs will heat quicker than the breast. Don’t worry the dark meat can take the heat.
Let the bird sit for 10 minutes then slice and serve.
Wine pairing?
We enjoy Scout & Cellar’s 2019 Dove Hunt Dog Chardonnay. This unoaked Chardonnay is fresh and precise with lemon curd, yellow apple and a hint of pear balanced by a chalky minerality and a clean finish.