I just love smoked chicken. But I have found that if you want nicely flavored chicken you need to brine it before placing it on the smoker. I enjoy creating different flavors of brine. Here’s my latest recipe.
- 2 quarts water
- 1/2 cup salt
- 1 onion, grated
- juice and zest of 2 lemons
- 1 Tb saffron
- 1 whole chicken, quartered
- about 8 Tb salted butter, melted
- 4 cloves garlic, minced
- 1/4 cup parsley, finely chopped
In a large container that will hold the liquid and the chicken mix the brine ingredients together, add the chicken, cover and refrigerate overnight. (Or at least for 6 hours) Place on the smoker and cook at 220 for about 5 hours.
Combine the basting ingredients and in the last hour of smoked baste the chicken a couple of times.
Suggestions: Serve with a nice “Summer Harvest Salad” and any kind of “Beer Bread” and you have a nice meal on a hot summer’s evening.