Hickory-smoked chicken
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Hickory wood chips |
| 5 | pounds | Roasting chicken |
| 1 | teaspoon | Poultry seasoning |
| 2 | teaspoons | Chopped fresh or |
| 1 | teaspoon | Crushed dried rosemary leaves |
| 1 | Orange, sliced | |
| 2 | mediums | Stalks celery, chopped (about 1 cup) |
| 3 | Onions, cut into fourths | |
| 1 | tablespoon | Chopped fresh or |
| 1 | teaspoon | Crushed dried rosemary leaves |
| ½ | cup | Margarine or butter, melted |
Directions
Soak wood chips in water about 30 minutes. Rub cavity of chicken with poultry seasoning and 2 teaspoons rosemary. Fill cavity with orange slices, celery and onions. Fasten opening with skewers; lace if necessary. Tie or skewer drumsticks to tail. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Insert meat thermometer so tip is in thickest part of inside thigh muscle or thickest part of breast meat and does not touch bone.
Arrange hot coals around edge of grill. Place foil drip pan under grilling area. Drain half of the wood chips; add to hot coals. Stir I tablespoon rosemary into melted margarine. Place chicken, breast side up, on grill over drip pan about 4 inches from medium coals.
Cover and grill 3 hours to 3 hours 30 minutes, brushing frequently with margarine mixture, until thermometer registers 180! to 185!. If necessary, add remaining drained wood chips and coals every 30 minutes to maintain smoke and even heat. 8 to 10 serving's.
From the files of Al Rice, North Pole Alaska. Feb 1994