Author Topic: Two Day Herb Chicken SMOKER-BBQ STYLE  (Read 2220 times)

Offline mrdennisg

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Two Day Herb Chicken SMOKER-BBQ STYLE
« on: November 28, 2004, 10:18:54 pm »
<font color="blue">Well back from Leavenworth Wa. and thought I would share this with u we found in Wenatchee Wa. Hope u like it[:I]</font id="blue">
Take home a bag of complimentary Fruitwood Chips for use in your barbeque. Soak the chips one hour in garlic water (one teaspoon garlic & on-ion powder per cup of water) and then throw a few chips on the coals of your barbeque. You'll be amazed at the subtle, sweet flavor produced by our Fruitwood Chips Let

Two Day
Herb Chicken
us know what you think. Here is the recipe for our fabulous roast chicken. The secret is the long period of seasoning the chicken. Wenatchee's superb Two Day Herb Seasoning method produces a delicious chicken roast. By the way, if this is too much work, enjoy the real thing at the Wenatchee Roaster.
Selecting a fresh chicken is not unlike selecting fresh fish. It should
   "squeek" when rubbed and should have a pleasant, clean aroma ... never "poultry like".

Never, never, never use reconstituted lemon juice. The wretched stuff is gastronomical murder. Squeeze your own; it only takes a minute.

Reserve lemon rind after squeezing. This goes into the chicken cavity where lemon oil from the skin is released during roasting.

Do not use extra virgin. It's too expensive and you want plenty of olive oil flavor, which a less expensive oil has.

Garlic, the cook's equivalent to wings on planes, the ketchup of intellectuals, the very heart of the culinary arts. Add more if you like.

WHOLE BASIL   2 Teaspoons Prized for it's clean flavor and licorice overtones.

WHOLE THYME   2 Teaspoons Second only to garlic in it's universal appeal.

This adds the hint of molasses and serves as a palate, counter-point to the lemon juice.
You know how great fresh ground coffee is . . . well, pepper quality is proportional to its freshness.
You know, the kind you bag up your produce in and save for school sandwiches (and a 1001 other uses).
Use a Weber or any other BBQ that has a lid. A large hibachi with a lid is ideal.
Any good quality charcoal will suffice.
Our tests clearly indicate that our fruitwood imparts the most delicious and attractive flavor to poultry.
WATER   1 Cup
This maximizes the smoke for a full and rich flavored chicken.
GARLIC & ONION POWDER   1 Teaspoon each
In the style of world-class BBQ artists, adding onion and garlic
to the smoking fuel imparts delicious aromas to the chicken. Try this method in all your barbecuing and enjoy its delicious results.
Mix chips, water, onion, and garlic powder. Cover and let sit.
Combine the lemon juice, olive oil, garlic, basil, thyme, brown sugar, salt, and pepper in a blender
and blend until the mixture is smooth; about a minute. Brush the chicken liberally, being sure not to
neglect the cavity, put the reserved lemon rind in the cavity. Now, put the seasoned chicken into the
plastic produce bag, tie the end, and refrigerate.
Light charcoal-then just before cooking drain wood chips and place on well lit coals.
Remove the chicken from the bag and any remaining herb dressing-squeeze out from the bag;
brush over the chicken.
Roast the chicken at 350`-' to 400° on Smoker-BBQ with lid on for 1 1/2 hours or until the hip joints
reach 165' plus.

Name my Smoker!!!!

Name my Smoker!!!!

Offline Oldman

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Re: Two Day Herb Chicken SMOKER-BBQ STYLE
« Reply #1 on: November 28, 2004, 11:34:22 pm »
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Selecting a fresh chicken is not unlike selecting fresh fish. It should
"squeek" when rubbed and should have a pleasant, clean aroma ... never "poultry like".
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote"> There are two basic types of chickens. Yellow skin and White skin. White is the one that will squeek. Yellow skin ckicken have much more fat. Hince that is why they are yellow and greesy to touch.

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