Prep time: 10 mins
Cook time: 60 mins
Total time: 1 hour 10 mins
Serves: 8
Ingredients
- 1 (4 pound) whole organic chicken
- 2 tablespoons Redmond Fine grain sea salt
- ½ cup Coconut Vinegar or Apple Cider Vinegar
Instructions
- Turn your smoker on and turn to “Smoke” mode. Pat the chicken dry and season well on all sides and in the cavity of the chicken with salt. Place on smoker with legs side down. Smoke for about 3 hours.
- After smoking, place the chicken in a roasting pan. Add ½ cup vinegar. Cover tightly with foil (I lined it on the inside with parchment to avoid the chicken touching the hot foil).
- Place in a 350 degree F oven for 30 minutes or until chicken is very tender and falling off the bone and internal temperature at thickest part of breast is 140-150 degrees F.
- Remove the foil and parchment from the chicken and discard the vinegar. Increase oven to 450 degrees F and place the oven in the middle rack to bake for 5-7 minutes or until skin is crispy.
- Store extras in an airtight container in the fridge for up to 5 days. Can be frozen for up to a month. Serve leftovers chilled or reheat pieces of the smoked chicken in a 350 degree F oven for 7 minutes or until heated through.
Notes
Nutritional Information:
304 calories, 22g fat, 27g protein, 0g carbs, 0g fiber
304 calories, 22g fat, 27g protein, 0g carbs, 0g fiber
For a printable version of this recipe go to mariamindbodyhealth.com HERE, check out our ebook “Carnivore” HERE and the dozens of other keto books we have too.
Check out our full shopping list of approved carnivore foods as well as a sample meal plan.
2 thoughts on “Smoked Whole Chicken”
Rhanks, sounds yum
sorry about the typo