So, I was looking for something different to do with my smoker this weekend (Can't waste the warm weather in New England). I decided to smoke some chicken quarter for a white chicken chili that I frequently make. I found this recipe while I was traveling through Kentucky and stopped at Claudia Sander's Dinner House in Shelbyville, Kentucky. I had the white chicken chili there and was blown away. I got lucky and found a recipe book in the gift shop on the way out and haven't looked back.
So I let the chicken brine for about 2 hours in a mix of rock salt, cracked bay leaves, red pepper, and mixed pepper. Before going in the smoker, I put a dry rub of the spices of the chili - cumin, white pepper, cayenne pepper, oregano, salt, black pepper, onion & garlic powders.
Smoked for 1 hour and 45 minutes using hickory. I used a little apple cider vinegar in the water pan.
I let them cool down and wrapped each individually in plastic wrap and sit in the refrigerator overnight.
This morning was time to prepare the chili. I removed the skin and chicken from the bones. Nothing goes to waste, I boiled the bones for a chicken stock that I'm sure I'll use sooner rather than later. I shredded the chicken and put aside. While my onions and celery were sweating in the pot, I added some of the chicken skins that I cut very fine to add extra flavor.
Here is the chili simmering for tonight. Just before serving, I'm going to add 2 cups of Monterey Jack cheese. Adds thickness to the chili and just some rocking flavor.
Hope you guys enjoy the pictures. I'll be sure to post some pics of the finished product.
Edited by Smokin Al Dente - 1/29/12 at 11:38am