More Smoked Chicken

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mr mac

Master of the Pit
Original poster
SMF Premier Member
Oct 19, 2009
1,326
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Doniphan MO
The Better 9/10ths and I are back in Pensacola, for what we pray, is my mother-in-law's last session of chemotherapy. One thing my wife (Chey) has done is insisted on her mom doing a three day water fast (one before the session, the day of, and the day after). With water, she introduced bone broth to the water fast and it has made a huge difference in how she has been feeling after each session.

So, here I am smoking a pair of buzzards 'cause they're tasty, and for more bone broth. Just happy to do my part!

I had to set up the Weber as best I could to create an indirect heat environment.
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Once the grill temp hit 200° I dropped the birds in.
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Already at 300° but will back it off to about 275°.
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More to follow.
 
Hope your MIL does well for sure. We love bone broth and the flavors you get from using a smoked bird really amp it up. Nice way to help her.

When making the broth, do you ever crack the bones? Since we've started doing that it has made a big difference in the flavor. You will have to strain through cheesecloth though.
 
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When making the broth, do you ever crack the bones? Since we've started doing that it has made a big difference in the flavor. You will have to strain through cheesecloth ththough.
Yep, we do crack 'em because, as you pointed out, it makes a big difference! We strain through the chinois and through a nut bag before canning.
 
This time I thought ahead and washed/dried the birds off and the pitched them in the fridge to help make the skin less rubbery. A little longer and it would have been perfect!
 
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