Bill Gillespi
00:05
PREP
03:00
COOK
04:00
INACTIVE
07:05
Total Time
Ingredients & Directions
Directions
Applewood Smoked Chicken Salad
1 - 5 to 6 lb
Chicken Brine
6
potato sandwich rolls
Olive oil
Salt & pepper
½
sweet onion, finely diced
¼ cup
dried cranberries
¼ cup
shelled and chopped walnuts
1 tablespoon
chili powder
1 cup
mayonnaise
- Make the brine for the chicken by mixing all of the brine ingredients until the salt and sugar have dissolved.
- Brine the chicken for 4-12 hours.
- Remove from brine, rinse and pat dry.
- Set up smoker/grill for low and slow cooking and have the apple wood ready to add just before placing the chicken on the smoker/grill.
- Rub the olive oil all over the chicken and season with salt and pepper.
- Put the chicken on the top rack on a vertical chicken roaster or set it up like a tripod sitting on the 2 legs and tail end of the chicken.
- Cook for about 3 hours or until the breast meat reaches 165°F and the thickest part of the thigh reads about 185°F.
- Remove from the cooker and let it rest for about 15-20 minutes.
- Shred the chicken and cool.
- Once cool, mix with mayonnaise, onion, cranberries, walnuts and chili powder; add salt and pepper to taste.
Chicken Brine
4 cups
water
1/4 cup
kosher salt
1/4 cup
brown sugar
1 tablespoon
whole peppercorns
1
lemon, quartered
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Yield: 8
00:05
PREP
03:00
COOK
04:00
INACTIVE
07:05 Total Time
Ingredients
Directions
Applewood Smoked Chicken Salad
1 - 5 to 6 lb
Chicken Brine
6
potato sandwich rolls
Olive oil
Salt & pepper
½
sweet onion, finely diced
¼ cup
dried cranberries
¼ cup
shelled and chopped walnuts
1 tablespoon
chili powder
1 cup
mayonnaise
- Make the brine for the chicken by mixing all of the brine ingredients until the salt and sugar have dissolved.
- Brine the chicken for 4-12 hours.
- Remove from brine, rinse and pat dry.
- Set up smoker/grill for low and slow cooking and have the apple wood ready to add just before placing the chicken on the smoker/grill.
- Rub the olive oil all over the chicken and season with salt and pepper.
- Put the chicken on the top rack on a vertical chicken roaster or set it up like a tripod sitting on the 2 legs and tail end of the chicken.
- Cook for about 3 hours or until the breast meat reaches 165°F and the thickest part of the thigh reads about 185°F.
- Remove from the cooker and let it rest for about 15-20 minutes.
- Shred the chicken and cool.
- Once cool, mix with mayonnaise, onion, cranberries, walnuts and chili powder; add salt and pepper to taste.
Chicken Brine
4 cups
water
1/4 cup
kosher salt
1/4 cup
brown sugar
1 tablespoon
whole peppercorns
1
lemon, quartered
