SMOKED CHICKEN

Chicken rub

DSF Pasture Raised Whole Chicken

Smoker (we used an electric for convenience)

Apple or other lighter smoke wood chips. Hickory can also work for a strong smoke flavor

 

Fill the water bowel with water and preheat the smoker to 225F for at least 30 minutes. Take the chicken out of the wrapper and place it on a large cookie sheet. Liberally coat the chicken with the rub on all side, be sure to put some of the rub into the cavity of the chicken but don’t fill it. DO NOT use a binder (mustard or oil) to make the rub stick to the chicken, this will result in soggy skin and nobody likes that. Place the chicken in the middle of the smoker. Fill the smoker with dry wood chips, since this is a fairly quick smoke dry wood chips will create the smoke faster. Be sure to add more wood chips if you do not see smoke coming from the smoker. Check the temperature of the chicken after an hour and a half. You are looking for an internal temperature of the breast or thighs to be 165F. This takes roughly 2 hours for a 4.5 pound chicken. Once you pull the chicken out of the smoker, leave it sit for at least 10 minutes before carving.

GRILLED CHICKEN

Chicken rub

DSF Pasture Raised Whole Chicken

Grill

 

Light your grill and create a really hot fire. If using a gas grill make sure the outside burners are turned on and the middle ones are off. Take the chicken out of the wrapper and place it on a large cookie sheet. Liberally coat the chicken with the rub on all side, be sure to put some of the rub into the cavity of the chicken but don’t fill it. DO NOT use a binder (mustard or oil) to make the rub stick to the chicken, this will result in soggy skin and nobody likes that.

 

Place the coals from the charcoal grill on both sides of the grill, leaving the middle of the grill open. Place the chicken in the middle of the grill with heat coming from both sides of the grill. Close the grill and leave the chicken alone for an hour. Check the temperature, internal temperature should be 165F in the thickest part of the chicken, usually the breast or thighs. This can take an hour to an hour and a half for a 4.5 pound chicken. Let the chicken sit for at least 10 minutes before carving.

BAKED CHICKEN

DSF Whole Pasture Raised Chicken

Spices, seasoning, or herbs of your choice

 

Preheat your oven to 350F. Place the chicken on a cookie sheet to season it. Typically for us we will put salt, pepper, garlic powder, and a little chili powder on the chicken. You can use whatever you want to make the chicken taste however you want. DO NOT use a binder (mustard or oil) to make the rub stick to the chicken, this will result in soggy skin and nobody likes that.

Once the oven is preheated, place the chicken in and wait for an hour. Check the temperature, internal temperature should be 165F in the thickest part of the chicken, usually the breast or thighs. This can take an hour to an hour and a half for a 4.5 pound chicken. Let the chicken sit for at least 10 minutes before carving.

INSTANTPOT WHOLE CHICKEN (borrowed from natashakitchen.com)

DSF Whole Pasture Raised Chicken

1 cup chicken broth

4 cloves garlic, smashed

2 tsp salt

¼ tsp black pepper

1 tsp onion powder

1 tsp garlic powder

½ tsp paprika

1 sprig rosemary leaves stripped and minced

1 sprig thyme leaves stripped and minced

8 Tbsp (1 stick) unsalted butter

1 Tbsp lemon juice, use the actual lemon remaining to stuff in chicken

 

Loosen the skin from the breast of the chicken. In a small bowl combine all of the seasonings, the minced rosemary and thyme and 1 Tbsp lemon juice and the stick of butter. Place the rack in the Instant Pot and add the chicken broth. Add the chicken breast side up. Stuff the cavity of the chicken with the crushed garlic and half a lemon. Poor half of the butter mixture under the skin then spread the remaining mixture evenly over the top of the chicken.

 

Pressure cook for 24 min with 15 min natural pressure release (for a 4-4.5 pound chicken), remove the chicken allowing the excess juice to drip into the pot. You can use the liquid in the pot to make a gravy if desired. Simply add in a little flour to thicken it up, or use the stock in another dish. Transfer the chicken to a foil-lined baking sheet then broil at 500F (high) until the skin is brown. Rest 10 minutes before carving.

 

***As a rule of thumb, cook the chicken on high pressure for 6 minutes per pound, then do the natural release for 15 minutes.

Details

553 Libhart Rd

Bourbon, MO 65441

314-650-4569

delhisustainablefarms@gmail.com

  • Black Facebook Icon
  • Black Instagram Icon

© 2020 by DSF
Proudly created with Wix.com

0