Tuscan Rosemary-Smoked Whole Chickens

Name: Tuscan Rosemary-Smoked Whole Chickens
Prep time: 6 h 10 min
Cook time: 6 h 10 min
Total time: 6 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 2 teaspoons black peppercorns; 4 servings Canola oil; 2 kilograms chicken, excess fat trimmed; 8 large sprigs fresh rosemary; 4 cloves garlic, smashed; 59 milliliters r honey; 946 milliliters ice cubes; 118 milliliters kosher salt; 473 milliliters low-sodium chicken broth; 2 Tbsps sugar

Tuscan Rosemary-Smoked Whole Chickens requires approximately 6 hours and 10 minutes from start to finish. This recipe covers 33% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 1216 calories, 87g of protein, and 83g of fat per serving. This recipe serves 4. A mixture of rosemary, r honey, ice cubes, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. It works well as a main course. If you like this recipe, you might also like recipes such as Smoked Lemon-Chipotle Chickens, Tuscan Salmon with Rosemary Orzo, and Tuscan Salmon With Rosemary Orzo.

Instructions

Special equipment: Pecan wood chips and 8 sprigs fresh rosemary, soaked in water for 2 hours

Ingredients you will need

Fresh Rosemary

French Fries

Pecans

Water

For the brine, bring 6 cups water to a boil in a large saucepan.

Ingredients you will need

Brine

Water

Equipment you will use

Sauce Pan

Add the broth, salt, honey, sugar, peppercorns, rosemary and garlic, stirring to dissolve the salt.

Ingredients you will need

Peppercorns

Rosemary

Garlic

Broth

Honey

Sugar

Salt

Remove from the heat and add the ice cubes to cool quickly to room temperature.

Ingredients you will need

Ice Cubes

Place the chicken in the bucket, breast-side down, cover and refrigerate for 2 to 4 hours.

Ingredients you will need

Whole Chicken

Remove the chicken from the brine and rinse well with cold water. Pat dry, place on a baking rack and refrigerate for at least 1 hour and up to 4 hours. This will allow the skin to dry out which will produce a crisper skin while cooking.

Ingredients you will need

Whole Chicken

Brine

Water

Preheat your smoker to 275 degrees F and up to 325 degrees F if your smoker can do it.

Add the soaked wood chips and rosemary sprigs.

Ingredients you will need

Rosemary

French Fries

Brush the entire chicken with canola oil and sprinkle with pepper.

Ingredients you will need

Canola Oil

Whole Chicken

Pepper

Put the chicken in the smoker and place a drip pan underneath. Smoke until the breast temperature reaches 160 degrees F and the thigh reaches 170 degrees F, depending on the size of the chicken, 1 1/2 to 3 hours.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan