The carcass from yesterday's chicken that I rubbed with our Terre du Bayou cajun rub, injected with a creole butter I made and then smoked...then added garlic, onion, carrots, celery, and a few bay leaves.
We try to smoke a chicken every other week. It's so cheap (this one was $7) and we can stretch the meat for 2 meals and then gets about 1.5-2 quarts of stock. Gonna use some of this batch with some of the leftover meat to make a chicken chili later this week. It today's economy, you can't beat that price. Thank God for the chicken.
And for those who asked in one of my previous threads, the turkey brine is now available.
-Shaun
We try to smoke a chicken every other week. It's so cheap (this one was $7) and we can stretch the meat for 2 meals and then gets about 1.5-2 quarts of stock. Gonna use some of this batch with some of the leftover meat to make a chicken chili later this week. It today's economy, you can't beat that price. Thank God for the chicken.
And for those who asked in one of my previous threads, the turkey brine is now available.
-Shaun
