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  Recipe Home » Poultry » Hickory-Smoked Chicken
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  Hickory-Smoked Chicken
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 160
Ingredients:
3 cup Hickory wood chips
5 lb Roasting chicken
1 tsp Poultry seasoning
2 tsp Chopped fresh or
1 tsp Crushed dried rosemary leaves
1 Orange, sliced
2 medium Stalks celery, chopped (about 1 cup)
3 Onions, cut into fourths
1 tbsp Chopped fresh or
1 tsp Crushed dried rosemary leaves
1/2 cup Margarine or butter, melted
Instructions:
Soak wood chips in water about 30 minutes. Rub cavity of chicken with
poultry seasoning and 2 teaspoons rosemary. Fill cavity with orange
slices, celery and onions. Fasten opening with skewers; lace if
necessary. Tie or skewer drumsticks to tail. Fasten neck skin to back
with skewer. Fold wings across back with tips touching. Insert meat
thermometer so tip is in thickest part of inside thigh muscle or
thickest part of breast meat and does not touch bone.

Arrange hot coals around edge of grill. Place foil drip pan under
grilling area. Drain half of the wood chips; add to hot coals. Stir I
tablespoon rosemary into melted margarine. Place chicken, breast side
up, on grill over drip pan about 4 inches from medium coals. Cover
and grill 3 hours to 3 hours 30 minutes, brushing frequently with
margarine mixture, until thermometer registers 180! to 185!. If
necessary, add remaining drained wood chips and coals every 30
minutes to maintain smoke and even heat. 8 to 10 serving's.

From the files of Al Rice, North Pole Alaska. Feb 1994
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