Tuscan Smoked Chicken with Rosemary

Votes: 1

How to Make - Tuscan Rosemary Smoked Chicken

Time: 6 hours 10 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 908, total fat 60 G., saturated fats 15 G., proteins 61 G., carbohydrates 31 G., fiber 3 G., cholesterol 231 mg, sodium 2022 mg, sugar 24 G.

This smoked chicken gets its amazing flavor from the honey, garlic, and rosemary brine it soaks in for several hours before going into your smoker. After brining, let the skin dry thoroughly, which will give the smoked chicken a super-crispy crust.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups lightly salted chicken broth
0.5 cup coarse salt
1/4 cup clover honey
2 tablespoons of sugar
2 tsp black peppercorns
8 large sprigs of fresh rosemary
4 crushed garlic cloves
4 tbsp. ice cubes
1 chicken weighing 2 kg, trim off excess fat
Rapeseed oil
Special equipment: walnut chips and 8 sprigs of fresh rosemary, soaked in water for 2 hours

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken, black peppercorns, rosemary, honey

Cooking the dish according to the recipe:

Brine:

Bring 6 cups of water to a boil in a large saucepan. Add broth, salt, honey, sugar, peppercorns, rosemary, and garlic, stirring until the salt dissolves. Remove from heat and add ice cubes to quickly cool the brine to room temperature. Place the chicken breast-side down in the brine, cover, and refrigerate for 2–4 hours.
Remove the chicken from the brine and rinse thoroughly with cold water. Pat dry, place on a rack in a roasting pan, and refrigerate for at least 1 hour and up to 4 hours. This will allow the skin to dry out, making it crispier during roasting.

Preheat the smoker to 275°F (135°C) or 325°F (160°C) if possible. Add the soaked wood chips and rosemary sprigs.
Brush the entire chicken with canola oil and season with pepper. Place the chicken in the smoker with a drip tray underneath. Smoke until the internal temperature of the breast reaches 165°F (71°C) and the thighs reach 175°F (76°C), depending on the size of the chicken, 1.5 to 3 hours.

Categories:

recipe / Calorie content of prepared meals / Backyard Recipes / Summer dishes / Main courses / Bird / Grill, barbecue / Hot smoking recipes / Grilled chicken / Grilled poultry / Italian cuisine / Bobby Flay