Monday, 24 August 2015

Brined, Spice Rubbed and Smoked Whole Chicken

This smoked chicken recipe is one we enjoy often here. I brine this the evening before we are going to smoke it then rub it with the spice mixture in the morning. I smoke it for an hour per pound and this always turns out perfectly.

1 -3 to 5 pound whole chicken

1 bottle GF beer (I use new grist)
1 onion, rough chopped
4 cloves garlic, crushed
1 cup water
10 peppercorns
1 tablespoon sea salt
1 tablespoon maple syrup
1 teaspoon mustard seeds

1 tablespoon brown sugar
1 tablespoon paprika
1 tablespoon onion powder
2 teaspoons mustard powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper

Mix together the water, peppercorns, salt, maple syrup and mustard seeds in a sauce pan and bring to a boil; continue to boil until salt is completely dissolved.
Cool completely in refrigerator.
Place the chicken in a large re-sealable plastic bag; add the cooled brine, beer, onion and garlic.
Seal the bag taking out as much of the air as you can and keep refrigerated for 8 hours or overnight.
Remove the chicken from the brine and pat dry inside and out.
Mix together the rub ingredients.
Gently loosen the skin from the chicken and rub the spice mixture under the skin, over the skin and inside the cavity of the chicken.
Wrap the chicken tightly with plastic wrap and keep refrigerated for at least 4 hours.
Unwrap the chicken and place in a prepared smoker.
Smoke at a temperature of 225 to 250 degrees for 1 hour per pound or until a meat thermometer inserted in thickest part of chicken without touching bone reads 165 Fahrenheit.
Remove the chicken from smoker, tent with a piece of foil and allow sitting for 10 minutes before serving.

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.

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Have you tried this recipe?? Tell us how it turned out :)