HOW TO SMOKE CHICKEN RECIPE

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PINE-SMOKED CHICKEN









PINE-SMOKED
CHICKEN RECIPE
Smoked Chicken Recipe Ingredients:
  • 1 c. dry white wine
  • 1/4 c. sherry wine vinegar
  • 5 lg. garlic cloves, coarsely chopped
  • 1 med. onion, coarsely chopped
  • 1 tbsp. brown sugar
  • Salt & freshly ground pepper
  • 1 (3 1/2 lb.) chicken, cut into 8 pieces
  • 4-5 fresh pine boughs
Smoked Chicken Recipe Instructions:
Puree first 5 ingredients with salt and pepper in processor or blender. Arrange chicken in shallow dish and pour puree over. Cover and refrigerate for 4 to 6 hours, turning several times.

Preheat oven to 350 degrees. Drain marinate into small bowl. Pat chicken dry with paper towel and arrange in single layer in shallow roasting pan. Roast 45 minutes basting often with marinade.

Heat coals until gray ash forms. Spread around perimeter of barbecue, leaving center with well spaced single layer of coals. Set grill 4" above coals, let coals burn about 20 minutes.

Arrange chicken pieces without touching over center of grill. Cook 15 minutes, turning and basting frequently until chicken is crisp and browned, adding remaining pine boughs to fire when smoke dies down.
Smoked chicken recipes: hermans-smoked-chicken.

HERMAN'S SMOKED CHICKEN









HERMAN'S SMOKED CHICKEN

Smoked Chicken Recipe Ingredients
  • 1 (4 to 5 lb.) young fryer chicken
  • Water to cover
  • 1 c. brown sugar
  • 2 tbsp. tea leaves
  • 2 tsp. salt
  • 1 c. vegetable oil
Smoked Chicken Recipe Instructions:
Place chicken in a pot with enough water to cover. Bring to a boil, simmer for 30 minutes, then drain. Line bottom of a wok with heavy foil, put in brown sugar and tea leaves, then put the drained chicken on a rack in the wok. Cover tightly. On very high heat, burn the sugar and tea leaves and smoke the chicken 10 minutes or so, depending upon color desired. Remove chicken, salt it, then place in a plastic bag with the vegetable oil. Seal tightly. Place chicken in the refrigerator for 3 days, turning the bag, several times a day so that the oil coats the chicken well. Chop into bite size pieces. Serve cold.