Mike’s Smoked Chicken
Our smoke whole pasture-raised chicken following Mike’s recipe!
We met Mike and Jenn at the Strasburg Farmer’s Market; they own Ravenhawk Crafts and set up a booth. They have become one of our top returning customers and are great company at the market. Mike’s first whole chicken was smoked to perfection and he shared his recipe with us. Enjoy this foodie’s take on smoked chicken!
From Mike:
Just wanted to let you know that that little bird was the BEST smoked chicken I've ever had. It was perfectly harvested and cleaned - I didn't have to do a thing.
Ingredients:
Whole Chicken
Olive Oil
Butter
Salt/Pepper to taste
Rub of preference
Instructions:
start that smoker up at 250 degrees.
Spatchcock that bird and get some butter under the skin. Easier to melt it and inject it between
the skin and the bird when the bird is still a little cold as it
will cause the butter to congeal and not leak out.rub the whole thing (everywhere) with some light olive oil.
Coat it with your favorite Rub. We used Shenandoah Spice Company Island Jerk Seasoning on one 1/2
and Amradillo Red's Poultry Powder Seasoning on the other 1/2.Put a stick of butter and some salt and pepper in a small cast iron pan or metal bowl.
Put the bird and the butter pan in the smoker.
Every 15 minutes baste the bird with the butter.
Once the internal temp gets to 135-140, crank the smoker up to 350 degrees.
keep basting with butter.
All done when the bird gets to 165 degrees internal, center of the breast.
Thanks!!
Mike & Jenn
