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Chicken Smoked and Roasted Recipe

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This recipe for Chicken Smoked and Roasted, by , is from The Cyr Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lloyd Cyr

Category:
Category:
 

Chicken Prep


Ingredients:  
Ingredients:  
* 1 Chicken
* 1 stick(about 1/4 pound) of roasted garlic butter softened..
.



Directions:
Directions:
Rinse the chicken inside and out with cold water. Remove any large clumps of fat from the main cavity opening. Use a spoon to run under the skin of the bird all over including the legs. With a spoon put spoonful's of the garlic butter under the skin and with your hands on the outside of the skin rub it all over. Rub the outside of the bird with some of the garlic butter.
The butter will crisp the skin and it will turn nice and brown.
Melt any remaining garlic butter with a half stick(1/8 lb.) of plain butter and use it to baste the chicken during cooking. The roasted garlic recipe is in the 'This and That" section of this cookbook.
 

Prepare the Grill


Ingredients:  
Ingredients:  
* hickory or your favorite smoking chips
* aluminum disposable pan about a 9x13
* a charcoal or gas grill big enough for the chicken

Directions:
Directions:
:Put the aluminum water pan under the grate and fill half full of water. Keep adding water to the pan as needed during cooking time. Pre heat the grill to 325*f to 350*f'. If you have a charcoal grill add wet wood chips to the coals periodically during the cooking time. For a gas grill make aluminum foil smoke bombs with dry chips. You would probably use 2 or 3 cups of chips for either grill type.
Note: If your grill is large and you can do indirect cooking you can omit the water pan because the danger of grease flareups is reduced.
 

Cook the Chicken


Ingredients:  
Ingredients:  
* 1 prepared chicken
* 1 prepared grill
* Basting butter sauce


Directions:
Directions:
Put the water pan so the chicken will be directly over the top of the water. This helps keep the chicken moist and also helps to prevent grease flame ups. . Set the chicken on the grill breast side up . Try to place the bird so the breast is in the cooler area of the grill because it cooks faster then the dark meat. Baste the bird with the garlic butter mixture ever 15 minutes during roasting time. This will make the skin get a nice golden brown.It will take about 1-1/2 hours to cook a 4 pound chicken. A meat thermometer in the thickest part of the thigh should read 160*f. Usually the juices will be clear in the main cavity when cooked..When the chicken is cooked transfer it to a platter or cutting board. Let it rest for 15 minutes prior to carving


 

 

 

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