Naked Herbal Whole Chicken with Q-View

Discussion in 'Poultry' started by floridasteve, Aug 31, 2015.

  1. floridasteve

    floridasteve Smoking Fanatic

    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!
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice Smoke!

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

    POINTS!!!!
     
  3. bmaddox

    bmaddox Master of the Pit

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

    crazymoon Master of the Pit SMF Premier Member

    FS, excellent looking meal ! [​IMG]
     
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice , some good ideas there , and the Schmaltz does make good Biscuits ! :biggrin:
     
  6. i like the potato under the rack as well, 

    also Steve very nice bird.
     
  7. floridasteve

    floridasteve Smoking Fanatic

    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.
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

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

    Great looking Bird !!
     
  9. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I could really get into a plate of that!
     
  10. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    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.

    [​IMG]

    Gary
     
  11. rabbithutch

    rabbithutch Master of the Pit OTBS Member SMF Premier Member

    Nicely done, Steve!
     
  12. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Steve... hopefully your still coming to the S. Fl. Gathering... It would be awesome to taste some of this there... Thumbs Up
     
  13. floridasteve

    floridasteve Smoking Fanatic

    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.
     
  14. floridasteve

    floridasteve Smoking Fanatic


    Thanks guys!
     
  15. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Steve.. there will be electric for you... but I don't believe there are any sites left available...
     
  16. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    So I just went and checked... site 75 is open... it's pretty close too... also gonna post this on the gathering thread
     
    Last edited: Sep 8, 2015

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