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Naked Herbal Whole Chicken with Q-View

post #1 of 16
Thread Starter 

If you're looking for something different, give this a try.  It's a little labor intensive, but I guarantee it's worth it!

 

I started by making two batches of my Herbal Chicken Paste.  Click Here for the recipe.

 


The pan on the left is after it has reduced to a nice pasty consistency and I used this to rub the bird.  In the other pan I followed the recipe and added an additional 1/3 cup of olive oil.  I brought this to a boil then set off the heat with a tight fitting lid until it cooled.  I strained it and split it into to containers.  I used about 1/3 to inject the bird and 2/3 for saucing during the last 45 minutes.

 

 

The hardest part was getting the skin off!  YUCK  I'm sure I"ll get better at this with practice.

 

 

Then I rubbed it down real good with the paste.

 

 

I added 1 onion, quartered, 1 bulb of garlic, smashed, one caret, chunked, 2 stalks celery, chunked, into the drippings pan.  Note that I took 4 potatoes and cut the bottoms off so they sit flat and hold the grate up off the rest of the veggies.  I put the cut`off ends in the pan, and fished all the potato pieces out after cooking and served them as part of the meal.  I think next time I'll make them taller -- maybe even with the top of the pan `` for better smoke flow around the bird.

 

 

All ready to go into the smoker.

 

I smoked at 250* for almost 3 hours.using maple pellets.  When I pulled everything the IT of the Thigh was 177* and the Breast was 163*

 

Boy was it good!

 

 

 

 

Sorry, I was too anxious to cut into it (after a 30 min rest) that I forgot to take a picture of it whole, but you can tell from the leg how it all looked.  It was such a deep mahogany color that I was afraid the outer layer would be dry and crusty, but it wasn't.  It was just good!   I figured my Au Jus would get poured over the sliced meat, but it was so juicy I didn't use a drop.  We ate that night (Saturday) and had it again cold for a light meal Sunday evening.  I think I'll use the Au Jus to make some gravy to go on mashed potatoes when we have it for a third meal :-)

 

A lot of enjoyment for $1/pound!

post #2 of 16

Nice Smoke!

 

Love naked birds! Hopefully you saved that skin for making Schmaltz! Schmaltz makes the best biscuits and crusts!

 

POINTS!!!!

post #3 of 16

That looks really good. I like the potato idea for the rack.

post #4 of 16

FS, excellent looking meal ! :points:

post #5 of 16
Nice , some good ideas there , and the Schmaltz does make good Biscuits ! biggrin.gif
post #6 of 16
Quote:
Originally Posted by bmaddox View Post
 

That looks really good. I like the potato idea for the rack.

 

i like the potato under the rack as well, 

also Steve very nice bird.

post #7 of 16
Thread Starter 
Thanks old school and J. I did keep the skin -- I put it in the same bag as the carkis, neck and internals and froze it. I'll probable use it tomorrow to Mack some stock.
post #8 of 16
Quote:
Originally Posted by dirtsailor2003 View Post
 

Nice Smoke!

 

Hopefully you saved that skin for making Schmaltz!

 

POINTS!!!!

 

Listen that chicken skin makes chips! ZOMG! I swear you'll never be able to make enough.

 

Great looking Bird !!

post #9 of 16

I could really get into a plate of that!

post #10 of 16

That bird looks REALLY good Steve.  Great color from the paste.  Haven't had a chance yet to check out the recipe, heading there now.

 

:points:

 

Gary

post #11 of 16
Nicely done, Steve!
post #12 of 16
Steve... hopefully your still coming to the S. Fl. Gathering... It would be awesome to taste some of this there... icon14.gif
post #13 of 16
Thread Starter 
I will be there, not sure when or for how long. Depends on if I can find a camper. Is electricity available fot those of us with a electric smoker?

I hope to bring me smoking buddy Tony Fowler. He was a stick burner, but I don't think it'll fit into my sue.
post #14 of 16
Thread Starter 
Quote:
Originally Posted by GaryHibbert View Post

That bird looks REALLY good Steve.  Great color from the paste.  Haven't had a chance yet to check out the recipe, heading there now.

points.gif

Gary

Quote:
Originally Posted by rabbithutch View Post

Nicely done, Steve!

Thanks guys!
post #15 of 16
Steve.. there will be electric for you... but I don't believe there are any sites left available...
post #16 of 16
So I just went and checked... site 75 is open... it's pretty close too... also gonna post this on the gathering thread
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