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Name: Smoked Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 cn Beer; 4 Lemons; 4 lg Garlic; 1 Bottle Lea & Perrins; 1 qt Unsweetened orange juice; 4 Whole chickens; 4 Oranges; 4 Limes; 4 Onions; 1 Bottle Teriyaki Sauce

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INGREDIENTS

1 cn Beer
4 Lemons
4 lg Garlic
1 Bottle Lea & Perrins
1 qt Unsweetened orange juice
4 Whole chickens
4 Oranges
4 Limes
4 Onions
1 Bottle Teriyaki Sauce

Servings

INSTRUCTIONS

I dont know if this is even close to something you might inter into a contest, but i have fixed this a thousand times and it always turns out well. what youll need First cut the onions,oranges,lemmons, and limes into quarters. do not peel or skin these just slice and throw them into a 5 gallon bucket. Next smash the garlic, and again dont peel just smash them and throw them into a bucket. Add, Worcestershire, Teriyaki and orange juice. Salt and pepper the chickens inside and out. Put the chickens into the bucket with the liquid. At this point the chickens should be submerged, if they are not add the beer. If the chickens are covered by the original liquid drink the beer. Cover and let rest for 4 hours or overnight. Remove the chickens from the liquid and fill a beer can 3/4 full with the liquid. Set the chicken on the filed beer can so that they sit up right and set in smoker. Make sure the chickens will sit upright. Spray the chickens as often as needed with your favorite liquid. I also cut a very shallow line thru the chicken skin on each side of the breast bone. Just a one inch slit thru the skin only, on both sides. When the chickens are done they will be golden brown and the tiny slit will have widened and make the chicken look as though it has burst in the process of cooking. (great eye appeal) again I have no idea what your looking for but I have been cooking this for about 10 years. I call it dancing chickens. I read a version of this in the Chicago tribune recently and was pissed, they clamed it was a new recipe from New York. Oh well what you gonna do? enjoy. D "JACK" JACKSON WMAY RADIO Posted to bbq-digest by DJack1393@aol.com on Aug 20, 1999, converted by MM_Buster v2.0l.

NOTES

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Smoked Chicken

1 cn Beer
4 Lemons
4 lg Garlic
1 Bottle Lea & Perrins
1 qt Unsweetened orange juice
4 Whole chickens
4 Oranges
4 Limes
4 Onions
1 Bottle Teriyaki Sauce

I dont know if this is even close to something you might inter into a  contest, but i have fixed this a thousand times and it always turns out  well. what youll need    First cut the onions,oranges,lemmons, and limes into quarters. do not peel  or skin these just slice and throw them into a 5 gallon bucket. Next smash  the garlic, and again dont peel just smash them and throw them into a  bucket. Add, Worcestershire, Teriyaki and orange juice. Salt and pepper the  chickens inside and out. Put the chickens into the bucket with the liquid.  At this point the chickens should be submerged, if they are not add the  beer. If the chickens are covered by the original liquid drink the beer.  Cover and let rest for 4 hours or overnight.    Remove the chickens from the liquid and fill a beer can 3/4 full with the  liquid. Set the chicken on the filed beer can so that they sit up right and  set in smoker. Make sure the chickens will sit upright. Spray the chickens  as often as needed with your favorite liquid. I also cut a very shallow  line thru the chicken skin on each side of the breast bone. Just a one inch  slit thru the skin only, on both sides. When the chickens are done they  will be golden brown and the tiny slit will have widened and make the  chicken look as though it has burst in the process of cooking. (great eye  appeal)    again I have no idea what your looking for but I have been cooking this for  about 10 years. I call it dancing chickens. I read a version of this in the  Chicago tribune recently and was pissed, they clamed it was a new recipe  from New York. Oh well what you gonna do? enjoy.    D "JACK" JACKSON WMAY RADIO    Posted to bbq-digest by DJack1393@aol.com on Aug 20, 1999, converted by  MM_Buster v2.0l.

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Nutrition

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Serving Size: 1 Serving (7716g)
Recipe Makes: 1 servings

Calories: 9505
Calories from Fat: 5034 (53%)

Amt Per Serving		% DV

	Total Fat 559.4g	746 %
	Saturated Fat 159.5g	797 %
	Monounsaturated Fat 230.2g
	Polyunsanturated Fat 120.1g
Cholesterol 2760mg		849 %
Sodium 2662.8mg		92 %
Potassium 12685.5mg		334 %
Total Carbohydrate 395.7g		116 %
	Dietary Fiber 65.3g	261 %
	Sugars, other 330.4g
Protein 719g		1027 %
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Calories per serving: 9505

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