Thursday, December 10, 2009
Cooking it in a slow cooker provides an easy, inside way of having a smoked BBQ chicken dinner and served with fresh corn on the cob, potato salad, BBQ beans and toasted Texas toast, it makes the winter days feel like summer again.
First, wash thoroughly inside and out of a whole chicken being sure to remove the giblets stuffed inside the cavity. Remove any visible fat. In order for the seasoning to penetrate past the skin, I separate the skin on the breast away from the meat just like I do when roasting a turkey.
Now, check the thigh meat to make sure it has reached 165 degrees F. Mine was at 172 so I know it was good and done. Cut into serving pieces and if desired, serve with your favorite BBQ sauce.