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Suggest a better descriptionRemove any excess fat from the tail end of the chicken. Tuck, the wing tips behind the chicken's back. Sprinkle salt over the entire surface and inside the cavity, covering it all like a light blanket of snow. Cover the chicken with plastic wrap and refrigerate for 1 1/2 to 2 hours.
Rinse the chicken inside and out with cold water. Gently pad dry with paper towels. Brush the surface with butter. Do not truss.
Smoke the chicken until the internal temperature of the thigh meat reaches about 175 degrees, 2 1/2 to 3 1/2 hours. Halfway through that time, tilt the chicken up on it's legs and let the juices in the cavity pour into the water pan. When fully cooked, remove the chicken from teh smoker and let rest for 10 to 15 minutes.
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Serving Size: 1 Serving (1126g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3200 | ||
Calories from Fat: 2491 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 276.8g | 369 % | |
Saturated Fat 127.2g | 636 % | |
Monounsaturated Fat 93.2g | ||
Polyunsanturated Fat 34.9g | ||
Cholesterol 1056.4mg | 325 % | |
Sodium 14615.6mg | 504 % | |
Potassium 1782.6mg | 47 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 172.6g | 247 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3200
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