Tuscan Rosemary-Smoked Whole Chickens
Tuscan Rosemary-Smoked Whole Chickens might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 711 calories, 43g of protein, and 48g of fat per serving. This recipe serves 4. This recipe covers 21% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. If you have kosher salt, chicken, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 6 hours and 10 minutes. If you like this recipe, take a look at these similar recipes: Smoked Lemon-Chipotle Chickens, Tuscan-Style Rosemary Chicken, and Tuscan Salmon with Rosemary Orzo.
Instructions
Special equipment: Pecan wood chips and 8 sprigs fresh rosemary, soaked in water for 2 hours
For the brine, bring 6 cups water to a boil in a large saucepan.
Add the broth, salt, honey, sugar, peppercorns, rosemary and garlic, stirring to dissolve the salt.
Remove from the heat and add the ice cubes to cool quickly to room temperature.
Place the chicken in the bucket, breast-side down, cover and refrigerate for 2 to 4 hours.
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.
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.
Brush the entire chicken with canola oil and sprinkle with 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.