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Citrus flavor goes excellent
with poultry and this is a
recipe that is sure to please.
Lemon Rosemary Chicken.
First thing to do is pre-heat
your cooker to 300 degrees F.
The preparation for this cook
goes fairly quickly and this way
your cooker will be ready to go
when prep is complete.
Start by stripping the needle
off of two large sprigs of
Rosemary. Using a sharp knife
finely chop the rosemary. Next
using a fine grater, grate the
zest off of four lemons. Set the
Zest aside and peel four cloves
of garlic. Finely mince the
garlic. I use a slap chop to
quickly do this.
Soften 1/2 cup of butter in a
medium mixing bowl. Add the
following ingredients.
2 Tbsp. Extra Virgin Olive Oil
Zest from 4 Lemons
2 Large
Sprigs of Rosemary - Finely
Chopped
4 Cloves Minced
Garlic
1/4 Tsp. Thyme
Stir the ingredients thoroughly
into the butter.
Wash a five to six pound Chicken
and pat it dry. Season to taste
with coarse ground black pepper
and coarse sea salt. Make sure
to apply some under the skin on
the breast and leg meat. Rub the
butter mixture all over the
outside of the bird as well as
under the skin on the breasts
and legs. Leave a little to
baste with. Squeeze the juice of
two lemons over the entire
chicken. Apply salt and Pepper
to taste.
Slice the remaining two lemons.
Slice two thick slices of a
sweet onion and then cut into
1/4ths. Apply salt and pepper to
the lemon slices and onions and
then stuff them into the birds
gavity.
Using tooth picks pin the Wings
up to the bird. Using cooking
string, tie the legs back behind
the bird.
Place the bird into a aluminum
pan and place the bird into your
pre-heated cooker. You will cook
the bird @ 300 degrees F until
the bird reaches an internal
temp of 173 degrees or the temp
you desire which should be at
least 165 degrees F.
In this cook I'm cooking on the
Yoder YS640 pellet smoker &
grill. In the Yoder I'm using
the Amaze-N-Tube-Smoker by
Amaze-N-Products for extra smoke
flavor. I'm burning Bear
Mountain Cascade Alder BBQ
pellets in both the Yoder and
the Amaze-N-Tube-Smoker.
After the bird has cooked for an
hour baste the bird with the
leftover butter mixture.
Continue cooking.
Once the bird reaches 173
degrees or your desired target
temp, remove the bird and let it
stand, covered in foil, for 10
minutes.
After the bird has rested carve
that bird up and plate up the
meat. Serve with garlic mash
potatoes or sides of your
choice.
That's it, it's a simply but
delicious cook. I hope you
enjoyed the recipe and video.
Thanks for stopping by. |
