Best 2 Tuscan Rosemary Smoked Whole Chickens Recipes
**Tuscan Rosemary Smoked Whole Chickens: A Culinary Journey to Flavor Town**
Prepare to embark on a tantalizing culinary adventure with our Tuscan Rosemary Smoked Whole Chickens. These succulent birds are infused with the essence of Tuscany, where rustic flavors dance harmoniously to create a symphony of taste. Each recipe in this collection is a testament to the beauty of simplicity, allowing the natural flavors of the chicken to shine through while adding layers of complexity with aromatic herbs, smoky nuances, and a hint of rustic charm. From the classic Tuscan Rosemary Smoked Whole Chicken to the tantalizing Lemon and Herb Smoked Chicken, each recipe promises a unique flavor experience that will leave your taste buds craving more. So, fire up your smoker, gather your ingredients, and let's embark on a culinary journey to flavor town with our Tuscan Rosemary Smoked Whole Chickens.
GRILLED TUSCAN CHICKEN WITH ROSEMARY AND LEMON
Basting the chicken with lemon juice while it's on the grill gives it a tangy taste.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 6
Steps:
- Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.
- Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.
- Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes. Serve with Grilled Zucchini and Squash.
SMOKED WHOLE CHICKEN
Pitmaster Sam Jones teaches you how to smoke a chicken: brine it, sprinkle it with his BBQ Spice Rub, and cook it low and slow, allowing it to absorb smoky flavor without burning the skin.
Provided by Sam Jones
Categories main-dish
Time 23h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Prepare chicken for even cooking: Lay chicken on a flat surface, breast-side up. Using kitchen shears or a sharp knife, cut through the breastbone, then all the way down to the opening at the other end. Open the chicken like a book, exposing the cavity, and flatten it; the backbone should crack a bit, which is normal.
- Brine: In a 1-gallon container, combine water, salt, and sugar. Seal and shake to dissolve salt and sugar. (Alternatively, stir with a whisk.) Place brine into 2-gallon container, followed by the chicken; make sure the chicken is fully submerged. Cover with plastic wrap and refrigerate 15-24 hours, optimally 20 hours.
- Smoke the chicken: After chicken has been brining for 20 hours, light the smoker and heat to 250 degrees F. Remove chicken from brine, and place skin side up on a flat surface. Pat dry with paper towels. (Chicken will be about ½ pound heavier from absorbing brine.) Flip over and dry the other side.
- Sprinkle BBQ Spice Rub on both sides of the chicken, then rub it into the chicken, making sure the entire bird is covered. Place chicken onto the grill, cavity side down. Cover and cook undisturbed for 2 hours. Add charcoal and use vents as needed to maintain a temperature of 250 degrees F through the duration of cooking.
- After 2 hours, flip chicken over so it's skin side down. Cover and cook for 20-30 more minutes. (Removing the lid of the smoker will reduce the temperature, so bring it back to 250 degrees F by adding more charcoal.)
- After 20-30 minutes, check chicken for doneness by gently tugging on the legs. They should be loose, but not pulling away from the bird. A digital thermometer placed into the thickest part of the thigh, not touching the bone, should register 165 degrees F.
- Carving the chicken: Cut chicken in half along the backbone. Cut each half in half again, so the breast and wing (white meat) form one serving and the drumstick and thigh (dark meat) form another. Serve.
Tips:
- Prepare the Chickens: Rinse and pat dry the whole chickens. Season the chickens inside and out with salt, pepper, and rosemary. You can also add your favorite herbs and spices to the cavity of the chickens.
- Use a Brine: Brining the chickens for at least 24 hours will help keep them moist and flavorful. To make a simple brine, dissolve 1 cup of salt in 1 gallon of water. Add the chickens to the brine and refrigerate for at least 24 hours.
- Smoke the Chickens: Preheat your smoker to 225 degrees Fahrenheit. Place the chickens on the smoker and smoke for 2-3 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
- Use a Flavorful Wood: The type of wood you use for smoking will impart different flavors to the chickens. Some popular choices include hickory, oak, and applewood.
- Baste the Chickens: Basting the chickens with a flavorful liquid every 30 minutes or so will help keep them moist and prevent them from drying out. You can use a simple mixture of olive oil, rosemary, and garlic, or you can get more creative with your basting liquid.
- Let the Chickens Rest: Once the chickens are done smoking, let them rest for at least 10 minutes before carving. This will help the juices redistribute throughout the meat.
Conclusion:
Tuscan rosemary smoked whole chickens are a delicious and impressive dish that is perfect for any occasion. By following these tips, you can create a succulent and flavorful chicken that will be the star of your next meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
