Smoked Whole Chicken 1.5kg – When u Smoking Meat – Low n Slow
Smoked Whole Chicken – Smoked Meats healthier than Cooked Meats
Smoked Whole Chicken 1.5kg – Order Online or Call 07932 686498 to place an Order
How to Smoked Chicken in a Smoker
Ingredients:
1 1 whole chicken, about 4 pounds
2 3 tablespoons butter
3 1 tablespoon chopped fresh parsley
4 1 tablespoon chopped fresh oregano
5 1 tablespoon chopped fresh basil
6 1 tablespoon fresh chives, finely chopped
Which is better Smoked Chicken or Roast Chicken
Whole smoked chicken is so much better than chicken roasted in the oven or rotisserie. It’s tender, incredibly juicy, and full of flavor.
Take a few hours to brine the chicken for the best results, stuff it with some onion, garlic, and lemon, and finally, rub it with delicious chicken dry rub. Smoked Chicken
What should the Internal Temperature of Smoked Chicken be when Smoked
Smoked chicken until an instant-read thermometer registers 165 degrees Fahrenheit when inserted horizontally into the thickest part of the chicken breast.
Periodically check the internal temperature of the smoked whole chicken, especially near the end of the recommended cooking time.
Preparing of Smoked Chicken
Smoking one 4-pound chicken will take about 3 hours or 45 minutes per pound. Before you put the chicken in the smoker, give it a good wash and trim off any loose fat and skin.
Smoke at about 250 F/120 C until the temperature at the centre of the chicken breast reaches about 185 F/85 C and the thighs reach 195 F/90 C.
While it isn’t possible to overcook chicken, if the internal temperature gets too far above these numbers the meat will dry out quickly.
Smoked Whole Chicken is very forgiving, but sweeter woods work best.
While a strongly flavoured wood smoke, like hickory, will work perfectly well, the subtle woods like apple, cherry, or any of the fruit woods work better.
They give a smoke that doesn’t overpower the flavor of the chicken but still provides a great smokiness.
One point to consider with chicken and smoke is that the skin acts as a barrier to flavor absorption and, therefore, the smoke doesn’t penetrate as well as it does with roasts like brisket or pork butts.
One of the biggest issues with smoked whole chicken is the skin. Roasted at high temperatures, chicken skin will render fat and moisture and can become crisp and easily bitten through. Slow smoked, at a low temperature, the skin can become tough and rubbery.
The only sure fire method to get a good, bite-through skin is to cook the chicken at a higher temperature for part of the cooking time.
This can be accomplished by bringing up the smoker temperature to 350 F/175 C for at least an hour for a whole chicken.
This is best done at the end of the cooking time so that smoke can be absorbed early on. Stunning Flavour on Eating. Smoked Whole Chicken
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