A whole chicken brined, seasoned, basted, and smoked over hickory wood chips - there's nothing more savory. This bird took a little time and effort to prepare, but the best flavors are earned! Plus, our Michael Symon Vacuum Sealer, Canisters and Bags let us infuse more flavor, more quickly.
Why mess with perfection?
This recipe from Food Republic is our favorite for smoked chicken. There's nothing fancy about the flavor, and the ingredients won't shock you, but you will still say it's the best you've ever had if you prepare it correctly.
We got a 7 lb bird (hey, this thing is good, you're gonna want to make as much as possible!) and doubled the recipe - except for the seasoning (Their recipe for seasoning gives you extra, which was the perfect amount for a 7 lb bird). As far as ingredients go, don't change a thing! But follow
our instructions...
Here are the tools you'll need:
Saucepan
Weston Michael Symon or Realtree Vacuum Sealer
Weston Vacuum Sealer Bags
Weston Vacuum Sealer Canister
Cast Iron Skillet
Weston Vertical Propane Smoker
Weston Smoker Rack
(A 7 lb bird needs a Turkey Smoker Rack, but a regular 3-4 lb bird fits on a Chicken Smoker Rack)
Basting Brush
Hickory Wood Chips
Meat Thermometer
Step One: Prepare the Brine + Refrigerate
First, combine the ingredients for the brine and bring to a boil. Once it is boiling, remove from the heat and cool. Pour the brine into a
Weston Vacuum Sealer Bag, and keeping the liquids below the the sealer, pulse to remove the air with a
Michael Symon or Realtree Vacuum Sealer, then press seal (When vacuum sealing liquids, it helps to have one person hold the bag securely against the seal bar while the other locks the lid and pushes the pulse button). Refrigerate for 6 hours.
Step Two: Prepare the Baste + Refrigerate
After you've prepared the brine, combine the ingredients for the baste (except the vinegar and lemon juice) and bring to a simmer. Once it is simmering, remove from the heat and cool. Pour the baste into a
Vacuum Sealer Canister, attach the canister to a
Michael Symon or Realtree Vacuum Sealer, and press the accessory button to remove the air and seal. Refrigerate until you're ready to use it.
Step Three: Brine the Chicken
Following the instructions from the
Food Republic recipe, crack the back of the chicken, and pierce 10 holes into its back.
Place the chicken into a
Vacuum Sealer Bag and pour in the brine. Seal the bag with a
Michael Symon or Realtree Vacuum Sealer, pulse to remove the air, and seal. Refrigerate 24 hours.
Step Four: Prepare Your Smoker
Soak your woodchips. They'll need at least a half hour, so put them in water when you turn on your smoker. Place your skillet into your
Weston Vertical Propane Smoker and preheat the smoker to 350 degrees F. To achieve this, open the dampers just slightly and keep the burner on high. It should take about a half hour to get to temperature depending on the wind and external temperature. Be sure to fill the water bowl and to place the wood chips into the box after they have soaked.
Step Five: Prepare Your Bird + Baste
Cut open your
Vacuum Sealer Bag, pour out the brine, and place the chicken in a bowl. Mix together the ingredients for the seasoning and season the entire chicken. Remember that the recipe gives you extra seasoning, so if you have a 7 lb + bird, use all of it. If your bird is smaller, set half of it aside or just cut the recipe in half.
Baste the chicken all over with about a quarter cup of the baste. Add the lemon juice and vinegar into the remaining baste. Save the lemon for zest to be added once the chicken is done.
Step Six: Smoke the Chicken
Once the smoker is preheated, and the wood chips are smoking, place the chicken into the skillet with its back against the skillet. You'll smoke it for 10 minutes on each side, basting it every time you turn the bird. When you have it with its back to the skillet again, throw the shallots, carrots, celery, and bay leaves into the skillet. Place the chicken onto the
Chicken Smoker Rack. This will help get the chicken fully smoked and cooked all the way through. After 20 minutes, pour the white wine into the skillet. After 10 minutes, check the internal temperature of the chicken's thigh. Continue to smoke until it reaches 160 degrees F.
Step Seven: Prepare the Sauce from the Leftover Juices
When the chicken is to temperature, remove it from the smoker and let it rest while you boil the liquids remaining in the skillet to a glaze. At this point, the chicken stock gets added and you continue to boil until reduced by half. Stir in the butter, and once melted, strain the stock through a
Weston Cone Strainer. Add the parsley to the stock.
Step Eight: Plate the Chicken + Enjoy!
Sprinkle about 2 teaspoons of lemon zest along with the thyme and salt onto the chicken. Serve with the stock.
