Monday, January 10, 2011

Smoked chicken for company lunch

As I had told you before, Mark is a great chef!  He prepared smoked chicken for company after church.  We were planning on 20+ people, with some of them children. 

Since our family can eat 1 chicken in one sitting, we thawed 4 chickens to smoke.  On Friday evening, we soaked the chickens in the salt water while we were at a friend's house for New Year's Eve.  When we got home, the chickens were rinsed from the salt water and refrigerated overnight.  Saturday morning Mark smoked them in 2 shifts as the smoker holds a max of 2 birds. 

Brushing and injecting the marinade

We baked the chickens low and slow all afternoon, deboned them in the evening, and put the chicken pieces in a 9 X 13 for easy heating during church.  The guests enjoyed the pasture-raised poultry, and we even had enough leftovers for chicken sandwiches on Monday. :)

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