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Smoked Chicken Salad

tarheelmatt
tarheelmatt Posts: 9,867
in EggHead Forum
Inspiration from @henapple .  Have fixed this many times, but decided to take some pictures this time around.  

Started with a 6.25lb whole chicken.  Washed off, patted dry, removed excess fat, trimmed skin to get into places with rub, and sat in the fridge to dry out.  Rubbed with BGE Whirly Bird.  

Cooked on the BGE Vertical Turkey Roaster with chicken stock, thyme, and lemons inside.  Cooked 375°, indirect, apple for smoke, Rockwood for fuel.  Cooked till breast was 155°.  

Pulled and let sit for 15-30 min until I could pull.  


1 - Chicken on the roaster and rubbed getting ready to hit the fridge.  




2 - Done! 




3 - 




4 - I removed the skin from the bird when processing it for the salad and place back on the Egg to crisp up more to chop and put in the salad.  I also added some bacon.  




5 - Placed on buttered croissant and it was delish!  



Chicken salad consisted of the following: 

1 whole chicken
Whirly bird rub
1 celery stalk
Half onion
1 Gala apple
1 red pepper
Dukes mayo (maybe 1/2 cup or a little more)
Apple cider vinegar (maybe 1/4 cup)
Celery seed
Salt  (to taste)
Pepper (to taste)
Sugar (to taste)


Thanks for taking a look!  
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Thomasville, NC
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