Tuscan Rosemary-Smoked Whole Chickens

Gluten Free
Dairy Free
Health score
9%
Tuscan Rosemary-Smoked Whole Chickens
370 min.
4
711kcal

Suggestions


Indulge in the rich flavors of Tuscany with our Rosemary-Smoked Whole Chickens, a dish that promises to elevate your dining experience. Perfectly gluten-free and dairy-free, this recipe is designed for those who appreciate the art of cooking while adhering to dietary preferences. Imagine the aroma of fresh rosemary mingling with the smoky essence of pecan wood chips, creating a tantalizing experience that will have your guests asking for seconds.

This dish is not just a meal; it's a celebration of flavors and textures. The brining process ensures that the chicken remains juicy and tender, while the drying phase allows for a beautifully crisp skin that crackles with every bite. With a preparation time of just over six hours, including marinating and smoking, the end result is well worth the wait. Each serving is packed with 711 calories of pure delight, making it a hearty option for lunch or dinner.

Whether you're hosting a family gathering or simply treating yourself to a gourmet meal at home, this Rosemary-Smoked Whole Chicken is sure to impress. Pair it with your favorite sides, and you have a feast that embodies the warmth and richness of Italian cuisine. Get ready to embark on a culinary adventure that will leave your taste buds dancing!

Ingredients

  • servings pepper black freshly ground
  • teaspoons peppercorns black
  • servings canola oil 
  • pound chicken fat trimmed
  • large sprigs rosemary leaves fresh
  • cloves garlic smashed
  • 0.3 cup honey 
  • cups ice cubes 
  • 0.5 cup kosher salt 
  • cups chicken broth low-sodium
  • tablespoons sugar 

Equipment

  • frying pan
  • sauce pan

Directions

  1. Special equipment: Pecan wood chips and 8 sprigs fresh rosemary, soaked in water for 2 hours
  2. For the brine, bring 6 cups water to a boil in a large saucepan.
  3. Add the broth, salt, honey, sugar, peppercorns, rosemary and garlic, stirring to dissolve the salt.
  4. Remove from the heat and add the ice cubes to cool quickly to room temperature.
  5. Place the chicken in the bucket, breast-side down, cover and refrigerate for 2 to 4 hours.
  6. Remove the chicken from the brine and rinse well with cold water. Pat dry, place on a baking rack and refrigerate for at least 1 hour and up to 4 hours. This will allow the skin to dry out which will produce a crisper skin while cooking.
  7. Preheat your smoker to 275 degrees F and up to 325 degrees F if your smoker can do it.
  8. Add the soaked wood chips and rosemary sprigs.
  9. Brush the entire chicken with canola oil and sprinkle with pepper.
  10. Put the chicken in the smoker and place a drip pan underneath. Smoke until the breast temperature reaches 160 degrees F and the thigh reaches 170 degrees F, depending on the size of the chicken, 1 1/2 to 3 hours.

Nutrition Facts

Calories711kcal
Protein24.32%
Fat60.15%
Carbs15.53%

Properties

Glycemic Index
54.09
Glycemic Load
13.86
Inflammation Score
-6
Nutrition Score
19.12304374446%

Flavonoids

Naringenin
0.5mg
Apigenin
0.01mg
Luteolin
0.04mg
Kaempferol
0.01mg
Myricetin
0.05mg
Quercetin
0.05mg

Nutrients percent of daily need

Calories:711.12kcal
35.56%
Fat:47.72g
73.42%
Saturated Fat:10.72g
66.98%
Carbohydrates:27.73g
9.24%
Net Carbohydrates:26.76g
9.73%
Sugar:23.58g
26.2%
Cholesterol:163.29mg
54.43%
Sodium:14348.7mg
623.86%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:43.42g
86.83%
Vitamin B3:16.52mg
82.58%
Selenium:32.13µg
45.9%
Vitamin B6:0.83mg
41.48%
Phosphorus:365.85mg
36.58%
Manganese:0.46mg
22.89%
Zinc:3.16mg
21.06%
Vitamin E:3.13mg
20.86%
Vitamin B5:2.06mg
20.62%
Vitamin B2:0.32mg
18.61%
Potassium:582.99mg
16.66%
Vitamin K:17.06µg
16.25%
Iron:2.83mg
15.71%
Magnesium:54.38mg
13.6%
Copper:0.27mg
13.36%
Vitamin B12:0.79µg
13.22%
Vitamin B1:0.14mg
9.32%
Vitamin A:376.15IU
7.52%
Calcium:67.82mg
6.78%
Vitamin C:4.96mg
6.01%
Folate:16.15µg
4.04%
Fiber:0.97g
3.88%
Vitamin D:0.44µg
2.9%