In preparation for Thanksgiving I thought I would test out smoking a whole chicken before trying a huge turkey and possibly ruining the holiday. Smoking this chicken was a total success! My kids loved it. The only negative…was that I should have smoked two of them, as there were ZERO leftovers!
Super easy smoked chicken, juicy and delicious! It tastes like it has been marinating for days instead of a few hours, and the best part is, this can be done fully AIP compliant.
- 1 4-5 lbs Whole chicken, with no additives
- 16 cups water
- 1 cup Himalayan Salt
- 3 sprigs Rosemary
- 3 sprigs Lemon Thyme
- 1/2 Orange Peel
- 4 cloves Garlic
- 1 tbsp Peppercorn (optional) Leave out if your still in strict elimination phase of AIP, this is a stage 1 reintro.
- 1/2 cup Palm Shortening You could sub this with equal amounts of Ghee if you've reintroduced, or use another oil of your choice (like avocado oil), just use enough to coat the chicken inside and outside of the skin.
- 1 tbsp Sumac
- 1 tbsp Coconut Sugar
- 1/2 tbsp Garlic Powder
- 1/2 tbsp Onion Powder
- 1/2 tbsp Oregano
- 1/2 tbsp Ground Ginger
- 1/2 tsp Salt
- 1/2 tsp Ground Black Pepper Omit if in elimination phase
First you want to get your chicken in to brine, you can brine for as little as 2 hours or as long as 24, I did mine for about 3.5 hours and it came out great.
Add your cup of salt to a large bowl or deep pan of warm water and stir until dissolved. Then add your peppercorn (if you have reintroduced), rosemary, thyme, garlic and orange peel.
Place your chicken in the water and cover and refrigerate.
While your chicken is in the brine, prepare your wood for smoking, you want to soak your wood for at least 2 hours before cooking. I used applewood but you could use hickory, cherry, peach or a combination of these.
Once your wood is soaked, preheat your smoker to 250.
Once your chicken is ready to remove from the brine, let it drain, pat dry and then apply your spice rub both under the skin and all around the outside. I also stuffed the inside of my chicken with half an orange, a couple sprigs each of rosemary and lemon thyme, half an onion and one stalk of celery.
Once this is complete, I recommend using twine and tying the legs together.
Smoke your chicken at 225-250 for approx. 2.5-3 hours or until it reaches an internal heat of 165. Remove and allow to rest for 10 minutes. ENJOY!
AND SAVE THOSE BONES TO MAKE AMAZING BONE BROTH!!