TUSCAN ROSEMARY-SMOKED WHOLE CHICKENS
Steps:
- For the brine, bring 6 cups water to a boil in a large saucepan. Add the broth, salt, honey, sugar, peppercorns, rosemary and garlic, stirring to dissolve the salt. Remove from the heat and add the ice cubes to cool quickly to room temperature. Place the chicken in the bucket, breast-side down, cover and refrigerate for 2 to 4 hours.
- Remove the chicken from the brine and rinse well with cold water. Pat dry, place on a baking rack and refrigerate for at least 1 hour and up to 4 hours. This will allow the skin to dry out which will produce a crisper skin while cooking.
- Preheat your smoker to 275 degrees F and up to 325 degrees F if your smoker can do it. Add the soaked wood chips and rosemary sprigs.
- Brush the entire chicken with canola oil and sprinkle with pepper. Put the chicken in the smoker and place a drip pan underneath. Smoke until the breast temperature reaches 160 degrees F and the thigh reaches 170 degrees F, depending on the size of the chicken, 1 1/2 to 3 hours.
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Asiimwe Sameul
[email protected]This recipe was easy to follow and the chicken turned out great! The rosemary smoked flavor was subtle but delicious. I will definitely be making this again.
Barbara Mc keown
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The chicken is always cooked to perfection and the rosemary smoked flavor is incredible. I highly recommend this recipe!
Dulal Mia
[email protected]This recipe is a keeper! The chicken was so juicy and flavorful, and the rosemary smoked flavor was perfect. I will definitely be making this again and again.
TEHRERM FATIMA
[email protected]I made this recipe last night and it was a hit! The chicken was perfectly cooked and the rosemary smoked flavor was amazing. I will definitely be making this again.
Luna Leija
[email protected]This recipe was absolutely delicious! The chicken was so moist and flavorful, and the rosemary smoked flavor was incredible. I will definitely be making this again.