Sugar Smoked Chicken

by Joan
(New York State)

I have had this recipe over 20 years and not sure where it came from. It's excellent for a buffet, wonderful sliced cold ; made into smoked ( fruited ) chicken salads or for sandwiches with basil or chipolte mayo etc.

This takes 3 days to prepare and well worth the wait and effort.

One 6 to 8 lb oven stuffer type of whole chicken
1/3 cup salt
1/2 cup or more brown sugar
heavy duty aluminum foil
charcoal or briquette grill

Liberally salt chicken inside and out. Wrap chicken in plastic wrap and refrigerate for 24 hours. The next day rinse the chicken well with cold water. Then steam chicken in a large kettle in 1 1/2 inches water until fork tender. The kettle should be covered. Carefully remove chicken from kettle and cool. When cool, wrap in foil and refrigerate 24 hours.

Smoke the chicken 4 hours before serving.

Place brown sugar on heavy duty foil which has been laid over hot coals but under the grill grates. Place chicken on grill and close cover. Now watch carefully because the brown sugar will burn and smoke.

The chicken should be a rich golden color in about 12 to 15 minutes. You may have to add more brown sugar to the foil. Do not over smoke chicken as it could taste bitter if smoked too long.

When chicken is done, refrigerate 4 to 6 hours before serving.

Yield: one delectable sugar smoked chicken

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