Smoked Chicken

When I passed by the meat counter at my local market yesterday looking for a good buy, a rarity these days, there it was – a real bargain. Chicken fryers going for 59 cents a pound. I thought I was in a time warp from years ago. Then I did a double take on the price. It was right. And then I looked at the expiration date – still had three days on them. I should have loaded up the cart but I knew my freezer was already full so I just bought two and quickly began changing dinner plans for the next evening. I did not want to fry them (too messy), and I did not want another soup (just had that) – roasted would be good but how? Frying hens are not the same as roasters but hey, at this bargain, who cares. That’s when the light started flickering in my head, it rarely glows to a full shine these days. I think I will barbeque. But wait, with rain turning to cold means an inside job and that folks, is where this recipe starts – inside and in a slow cooker. Enjoy!

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.

Next, sprinkle with seasoning salt or your favorite BBQ seasoning. Today I’m using one my brother-in-law sent me from my sister’s kitchen. Sprinkle some inside the pocket on the breasts too. Now splash on some liquid smoke, about a quarter of a cup. This is a concentrate that will give it that smoky, BBQ taste.

Place in a slow cooker and cook for 8 hours on low. Since I am cooking two, I started on high for 2 hours then rotated the chickens rearranging so that they cook evenly. I cooked them an additional 6 hours on low.
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.