Fancy chicken with cheese
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | pounds | Whole chicken |
| 2 | eaches | To 3 ounces fresh mild goat cheese |
| 1 | tablespoon | Prepared pesto |
| 8 | eaches | To 10 basil leaves |
| Fancy Mop | ||
| 1 | cup | Chicken stock |
| ½ | cup | White wine |
| ½ | cup | Water |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Prepared pesto |
Directions
The night before, remove the gunk from the chicken. Massage the chicken thoroughly with the cheese and and pesto, inside and out, working them as far as possible under the skin. Insert the basil leaves under the skin. Place the chicken in a plastic bag and refrigerate overnight. Prepare the smoker, bringing the temperature to 200 - 220 F. Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes. If you plan to baste the chicken, mix together the mop ingredients in a saucepan. Keep the mop warm over low heat. Transfer the chicken to the smoker, breast side down. Cook for 3-½ to 4 hours, basting the chicken with the mop every 30 minutes. Turn the bird breast side up about halfway through cooking time. When the chicken is done, its legs will move freely and the internal temperature should be 180 to 185 F.
Let the chicken sit for 5 to 10 minutes. From: Smoke & Spice Shared By: Pat Stockett
Submitted By PAT STOCKETT On 01-21-95