Smoked Whole Chicken

I know what you are thinking… I went a little overboard with my filling my smoker and it looks like a lot of work. On the contrary, smoking foods is really quite easy!

If you know me, you know I love to be outside whenever I can! I even have a bathtub and shower outside! So being able to smoke meats outside is my favorite way to cook food! I also love how easy it is to smoke meats! All I have to do is plug in my Traeger grill, fill the box with pellets and turn the dial to smoke! I season whatever I want to smoke with salt and place it on the smoker!

Check out the video I made with my boys to show you how easy it is to Smoke a Whole Chicken:

Whenever I get my smoker out, I fill every inch of it! It is my meal prep! I have smoked meats in my freezer for a whole month of easy dinners!

I also saved time by having all of this meat delivered to me! Yep, everything on this smoker was in my Butcherbox delivery. I had an organic chicken, organic chicken legs, salmon, pasture raised baby back ribs, and grass fed tenderloin. I love that I don’t have to waste time driving to the grocery store and wait in a line on a beautiful summer day and I can ride my bike instead!

Smoked chicken is a delicious snack that you can pack with you on the go! My son said it tastes like bacon!

The leftovers of this Smoked Whole Chicken works great to make a delicious smoky chicken salad or my BBQ Chicken Lasagna recipe that is in Keto Comfort Foods! Click HERE to find Keto Comfort Foods! 

Smoked Whole Chicken

 

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Prep time

10 mins

Cook time

60 mins

Total time

1 hour 10 mins

 

Author: Maria Emmerich

Serves: 8

Ingredients

• 1 (4 pound) whole organic chicken
• 2 tablespoons Redmond Fine grain sea salt
• ½ cup Coconut Vinegar or Apple Cider Vinegar

Instructions

1. Turn your smoker on and turn to "Smoke" mode. Pat the chicken dry and season well on all sides and in the cavity of the chicken with salt. Place on smoker with legs side down. Smoke for about 3 hours.
2. After smoking, place the chicken in a roasting pan. Add ½ cup vinegar. Cover tightly with foil (I lined it on the inside with parchment to avoid the chicken touching the hot foil).
3. Place in a 350 degree F oven for 30 minutes or until chicken is very tender and falling off the bone and internal temperature at thickest part of breast is 140-150 degrees F.
4. Remove the foil and parchment from the chicken and discard the vinegar. Increase oven to 450 degrees F and place the oven in the middle rack to bake for 5-7 minutes or until skin is crispy.
5. Store extras in an airtight container in the fridge for up to 5 days. Can be frozen for up to a month. Serve leftovers chilled or reheat pieces of the smoked chicken in a 350 degree F oven for 7 minutes or until heated through.

Notes

Nutritional Information:
304 calories, 22g fat, 27g protein, 0g carbs, 0g fiber

3.4.3177

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