Great smoked chicken chowder recipe

BrunDog

I made two 5 lb beer can chix on my large the other day. Used my homemade universal rub (brown sugar, salt, pepper, paprika, garlic salt, granulated onion, cumin, coriander, cinnamon, chili pepper, ancho powder, probably some other stuff had at the moment), and smoked on apple for 1:30+ at 300 deg.

Well, when I pulled them they looked a little short of done but family was ready to rock and I thought they were done enough... wrong!! We ate the breasts and wings but nobody felt like possible salmonella poisoning, so we skipped the lower sections. I think the real problem was the chix were still cold from the market and that slowed the cook down... no, I didn't use a thermometer, and yes, I know I should have.

So, with four legs and thighs and two nice carcasses, I made the following recipe (slightly adjusted of course). I first made a stock with the meat and bones with mirepoix. Then I picked the meat off and strained the stock. I roasted the corn on the grill first, used 1/2 recommended oil and cream, and some other tweaks. Very great!

http://www.epicurious.com/recipes/food/views/Smoked-Chicken-Chowder-10854

-BD

Austin Egghead

Thanks for posting the link. Very interesting