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Easy Smokey Roasted Whole Chicken

Peter EsternPeter Estern Posts: 2
edited November -1 in Poultry
<h4>Ingredients</h4><TABLE style="recipe_ingredients">
<TR><TD><SPAN class="recipe_quantity">• 1 </SPAN> <SPAN class="recipe_unit"></SPAN> <SPAN class="recipe_ingredient">whole chicken</SPAN></TD></TR>
<h4>Instructions</h4>Clean the chicken and place it on a vertical rack or v-rack.
If you like you can put some fresh rosemary, salt, pepper, garlic, lemon, etc. in the chicken cavity, but this comes out great even with nothing added.<p>Get the egg up to 350 degrees, add just a little of your favorite smoking wood, (alder chips were very good) and put the chicken on (over a drip pan if you are using a v-rack).
Cook at 350 degrees until the a polder or instant read thermometer in the thigh reaches 185 degrees, about two hours for a four pound bird. Skin should be mostly crispy and good and the meat should be moist and very tender, almost falling off the bone.<h4>Notes</h4><p><b>Number of Servings:</b> </p><p><b>Time to Prepare:</b> </p>
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