Recipe - Hickory-Smoked Chicken

3 cup Hickory wood chips
5 pound Roasting chicken
1 teaspoon Poultry seasoning
2 teaspoon Chopped fresh or
1 teaspoon Crushed dried rosemary
leaves
1 Orange, cut or sliced up
2 md Stalks celery, chopped
(about 1 cup)
3 Onions, cut into fourths
1 tablespoon Chopped fresh or
1 teaspoon Crushed dried rosemary
leaves
One half cup Margarine or butter,
melted

Soak wood chips in water about 30 minutes. Rub cavity of chicken with
poultry seasoning and 2 teaspoons rosemary. Fill cavity with orange slices,
celery and onions. Fasten opening with skewers; lace if necessary. Tie or
skewer drumsticks to tail. Fasten neck skin to back with skewer. Fold wings
across back with tips touching. Insert meat thermometer so tip is in
thickest part of inside thigh muscle or thickest part of breast meat and
does not touch bone.

Arrange hot coals around edge of grill. Place foil drip pan under grilling
area. Drain half of the wood chips; add to hot coals. Stir I tablespoon
rosemary into melted margarine. Place chicken, breast side up, on grill
over drip pan about 4 inches from medium coals. Cover and grill 3 hours to
3 hours 30 minutes, brushing frequently with margarine mixture, until
thermometer registers 180! to 185!. If necessary, add remaining drained
wood chips and coals every 30 minutes to maintain smoke and even heat. 8 to
10 serving's.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini