"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Smokehouse Chicken in a Dutch Oven (Christy Jordan) Recipe

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This recipe for Smokehouse Chicken in a Dutch Oven (Christy Jordan), by , is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ruby Barnes

Category:
Category:

Ingredients:  
Ingredients:  
Bone in, Skin on chicken, however much will fit in a single layer of baking dish or Dutch oven
1 tablespoon kosher salt
1 teaspoon smoked black pepper (can use regular)
1 teaspoon smoked paprika
3 tablespoons brown sugar
1 tablespoon hot sauce (the red kind in the glass bottle)
1 teaspoon crushed red pepper flakes
1 1/2 cups cider vinegar

Directions:
Directions:
Combine all ingredients except for chicken in enamel Dutch oven, or other baking dish. Stir well until sugar is dissolved. Place chicken in pot, skin side down. Cover and place in 300 degree oven for 45 minutes. Remove pot from oven and flip chicken. Cover again and return to oven for another 45 minutes.
Remove lid and place oven on broil. Broil for 20 minutes, or until skin is nicely browned and somewhat crispy on top, watching carefully so that it doesn’t burn (you can also remove some of the liquid so more of the chicken browns). Spoon additional pan juices over to serve.

It is highly recommended that you serve this with Alabama White Barbecue Sauce (recipe in sauce section)

 

 

 

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