Crispy Roasted Cold Smoked Chicken

Crispy Roasted Cold Smoked Chicken by the Royal Sonesta:


2 each whole fryer chickens


½ gallon water

8 oz. Kosher Salt

¼ cup granulated sugar

2 each bay leaves

2 tbsp. black peppercorns

4 cloves garlic, peeled

½ tsp. Cayenne pepper

1 each lemon, quartered

2 tbsp. crab boil liquid

½ gallon ice cubes

2# hard wood chips or chunks

4 tbsp. light olive oil


Ina 2 gallon stock pot, bring water, salt. Seasonings, lemon and crab boil to a simmer and cook for 20 minutes. Strain though a colander into a roasting pan large enough and deep enough to hold 2 chickens. Add ice to the hot mixture and stir until it has cooled to room temperature. Place the chickens in the roasting pan and cover with plastic wrap. Allow chickens to soak in the liquid overnight, or for at least 8 hours.

Drain chicken and pat dry with a kitchen towel. Set up your home smoker with light with wood chips. If you do not have a home smoker, you can use a lidded charcoal grill. Simply light ½ the wood chips using a flu or a torch. Place the other ½ of the wood chips in a bowl of water and allow to soak for 30 minutes. Find a metal can, like a coffee can, and punch holes in the sides around the bottom. Put the burning wood chips in the coffee can, on a fire resistant surface like a concrete step or a stone patio. Drain the soaking wood chips and sprinkle them over the lit chips. Place the can to the side of the grill surface and set the two chicken on the opposite side of the grill surface. Cover the grill with its lid and allow to smoke for 30 minutes. Do not light the grill!

Remove the chicken from the grill and extinguish the wood chips if necessary. Rub the chicken with the olive oil and place in a roasting pan. Heat an oven to 400 degrees. Place the chicken in the oven and roast, turning the pan every 20 minutes, until the chicken is 165 degrees Fahrenheit. Split the chickens in ½ and cover with the creamy barbecue glaze.

Barbecue Cream Glaze:

1 cup Your Favorite Barbecue sauce

2 oz. Bourbon

1 cup heavy cream

1 T. Butter

2 T. Flour

In 2 qt. sauce pan heat barbecue sauce. Add bourbon and allow to simmer for 10 minutes. Add the cream and simmer until the sauce reduces in volume by ½. Remove the sauce from heat and slowly whisk in the butter. Serve over smoked chicken.