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O'reilly's Smoked And Brined Chicken

Yield: 1 Servings

Ingredients and directions for this recipe

2 Whole chickens; (3 1/2 lb.
-each)
1 ga Water
3/4 c Salt; (I use kosher salt)
2/3 c Sugar
3/4 c Soy sauce
1 ts Each dried tarragon; thyme,
-and black pepper
1/4 c Olive oil

Wash birds inside and out. Put water in a large non-aluminum container (I
bought a new 5-gallon bucket from Home Depot for this), add salt and sugar
and stir to dissolve. Add soy sauce, tarragon, thyme and pepper. Submerge
birds and weigh them down with a heavy plate so they stay submerged.
Refrigerate overnight.

Remove birds from brine and wash inside and out. Pat dry. (They say you can
reserve the brine for future use, but I have never tried this -- I just
throw it out!)

Smoke birds according to the type of smoker you will be using. You can add
additional seasoning to the birds before smoking them, just don't add any
more salt. Baste birds with the olive oil during latter stages of smoking
to give them a golden brown color!

See also:
Previous recipe O'henry Slices
Next recipe O-henry Bars

Or try one of these recipes:
Haddock Marinara
Sesame Oil, Lemon And Chervil Vinaigrette For Filet Beans