Smoked Whole Chicken
15m prep 1h cook 1h ready
A whole chicken is seasoned with poultry rub and smoked until juicy and tender. Perfect for a Sunday meal with leftovers for shredded chicken and stock.
Nutrition (per serving, estimated)
Estimated based off 4 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 384 mg
- Iron: 3.92 mg
- Magnesium: 56.7 mg
- Phosphorus: 331 mg
- Potassium: 905 mg
- Zinc: 2.5 mg
Let's Cook
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Step 1.
The day before cooking, coat the whole chicken with 2 tablespoons extra-virgin olive oil and 3 tablespoons Poultry Rub, making sure to season inside the cavity as well. Cover and refrigerate until just before cooking.
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Step 2.
Preheat the smoker to 225°F using applewood or cherrywood.
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Step 3.
Stuff the cavity of the chicken with the quartered red onion, 6 cloves garlic, and quartered lemon.
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Step 4.
Place the chicken on the smoker and cook for up to 90 minutes, or until the internal temperature in the thigh and breast reaches 165°F. Note that the thigh may come to temperature faster than the breast; this is fine as dark meat can hold a higher temperature longer and remain juicy.
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Step 5.
Let the chicken rest for 10 minutes, then slice and serve. Reserve the bones for stock.
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