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Smoked chicken on the spit
2021-04-30
https://www.metro.ca/userfiles/image/recipes/poulet-fume-broche-11606.jpeg
PT20M
PT02M
PT22M
*This recipe is prepared in a smoker.
Smoking: 2 hoursPreheat the smoker according to the manufacturer's instructions, until a temperature of 149°C (300°F) is reached. Add the selected type of wood to the smoker.In a bowl, combine dry marinade ingredients.Rub the spice mixture all over the chicken. Using a finger, peel the skin off the chicken and rub the inside of the chicken to coat with the spice mixture.Stick the chicken on the spit of the smoker. Tie wings and thighs with butcher's twine to ensure they don't fall apart or get too close to the fire.In a foil plate, mix potatoes with onion, salt and chicken broth.Place the plate on the grill of the smoker, making sure that the chicken is on top once the plate is in place so that the cooking juices run off the vegetables, which will give them flavor. Add charcoal to each side of the plate.Place skewered chicken on the spit.Smoke for 2 to 3 hours, until internal temperature of chicken reaches 74°C (165°F) on a cooking thermometer or until meat pulls away from bone easily.Source: Recipe from the book Fumoir par le Maître fumeur
Photo credit: Éditions Pratico-Pratiques
4
3
1
3
3
1 large whole chicken
3 potatoes cut into cubes
1 onion, cut into large wedges
1 tsp. (5 ml) salt
1/4 cup (60 ml) of chicken broth
For the dry marinade:
2 Tbsp. (30 ml) olive oil
1 tsp. (5 ml) garlic powder
1 tsp. (5 ml) cumin
1/2 tsp. (2,5 ml) ground coriander
1/2 tsp. (2,5 ml) mild smoked paprika
1/2 tsp. (2,5 ml) sea salt
1/2 tsp. (2,5 ml) chipped fresh rosemary
1/4 tsp. (1,25 ml) ground black pepper
Smoked chicken on the spit
4
Main course
0:20
Preparation
0:02
COOKING
0:22
TOTAL TIME
Ingredients
-
1
large whole chicken
-
3
potatoes cut into cubes
-
1
onion, cut into large wedges
-
1 tsp.
(5 ml)salt
-
1/4 cup
(60 ml)of chicken broth
-
For the dry marinade:
-
2 Tbsp.
(30 ml)olive oil
-
1 tsp.
(5 ml)garlic powder
-
1 tsp.
(5 ml)cumin
-
1/2 tsp.
(2,5 ml)ground coriander
-
1/2 tsp.
(2,5 ml)mild smoked paprika
-
1/2 tsp.
(2,5 ml)sea salt
-
1/2 tsp.
(2,5 ml)chipped fresh rosemary
-
1/4 tsp.
(1,25 ml)ground black pepper
Preparation
*This recipe is prepared in a smoker. Smoking: 2 hours
Preheat the smoker according to the manufacturer's instructions, until a temperature of 149°C (300°F) is reached. Add the selected type of wood to the smoker.
In a bowl, combine dry marinade ingredients.
Rub the spice mixture all over the chicken. Using a finger, peel the skin off the chicken and rub the inside of the chicken to coat with the spice mixture.
Stick the chicken on the spit of the smoker. Tie wings and thighs with butcher's twine to ensure they don't fall apart or get too close to the fire.
In a foil plate, mix potatoes with onion, salt and chicken broth.
Place the plate on the grill of the smoker, making sure that the chicken is on top once the plate is in place so that the cooking juices run off the vegetables, which will give them flavor. Add charcoal to each side of the plate.
Place skewered chicken on the spit.
Smoke for 2 to 3 hours, until internal temperature of chicken reaches 74°C (165°F) on a cooking thermometer or until meat pulls away from bone easily.
Source: Recipe from the book Fumoir par le Maître fumeur Photo credit: Éditions Pratico-Pratiques
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
