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This smoked chicken can be prepared in three different modes.
1. A propane/electric smoker with marinade bath.
2. Propane barbecue with dome lid and second shelf.
3. Indoor oven with roaster and rack. The basic method is to create a “marinade” bath to go beneath the chicken in whatever apparatus you use to prepare. Specific instructions for each mode follow the basic preparation.
1—5 to 8 LB Roasting Chicken (preferably Free Range)
Seasoning for Chicken:
Mix the following in small bowl: 1 t dry Thyme leaves, 1 t dried rosemary, ½ t granulated or powdered garlic, ½ t onion powder, ¼ t kosher salt, ½ t fresh ground pepper, ¼ teaspoon dried sage.
Spray Olive oil
1 fresh lemon
½ bottle of Zinfandel
2 large sprigs fresh rosemary (approximately 2 tablespoons dried rosemary if fresh is not available)
5-6 Black Peppercorns
Pre heat the smoker or barbecue to a high temperature. If using an oven preheat to 425 degrees. Prepare your roaster with a rack.
After washing the chicken, pat dry. Squeeze the lemon over the chicken and rub. Put squeezed lemon into the cavity of the chicken. Then sprinkle the seasoning mixture over the entire chicken and rub into the skin. Spray with the olive spray.
Add all ingredients together in a pan and heat just to simmer. Let simmer for 3 minutes.
For Smoker or barbecue. Transfer the marinade to the pan in your smoker or an aluminum pan that is the correct size to sit on the lower rack of your barbecue. Place the marinade on the lower rack of the smoker or barbecue. Place the chicken on the upper rack. Turn heat down to low. (300 degrees max)
For Oven: Place the chicken on the rack of your roaster and fill with marinade up to the rack, but so it does not touch the bottom of the chicken. Place in oven and turn oven down to 300 degrees. You may need to add marinade throughout the cooking time.
Cooking time should be approximately 25 minutes per pound. Cook until internal breast temperature is 167-175 degrees.