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Date Posted: 18:27:01 05/23/02 Thu
Author: Grill Chef
Author Host/IP: syr-24-24-23-8.twcny.rr.com / 24.24.23.8
Subject: ]RECIPE] Chicken Dani

* Exported from MasterCook *

Chicken Dani

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3.5 pound fresh kosher frying chickens
1 jar creole butter -- strained
1/2 cup light olive oil
2 tablespoons kosher salt
1 tablespoon fresh ground black pepper
6 springs fresh rosemary
6 sprigs fresh oregano
1 lemon -- halved
6 large smoked garlic cloves -- minced
2 tablespoons BBQ rub (I use my chicken rub)
2 tablespoons Chipotle Puree

Preheat the smoker to 325 using hickory and orange or lemon for flavor.

Clean and wash the chickens well.

Inject the chickens with the strained creole butter, putting in as much
as it will hold.

Squeeze the juice from the lemon halves, reserving the halves. Combine
the lemon juice, olive oil, remaining creole butter, kosher salt and
pepper. coat the inside of the chickens with the oil/butter mix. Strip
the leaves off of 4 sprigs of rosemary and oregano, mince finely and
place 1/2 the minced leaves inside the cavities, reserving the
remainder. Place 2 whole sprigs rosemary and oregano in the cavities.
Add the 2 lemon halves to the cavities. Truss the drumsticks.

Working your fingers under the skin loosen the breast skin and as much
of the thigh skin as you can, but do not remove. Rub the meat with the
remaining oil/butter mix.

Combine the remaining minced rosemary and oregano with the minced smoked
garlic. Work 1/2 mixture under the skin of each chicken, spreading it
out as much as possible, replace the skin to the original position.

Combine the BBQ rub with the Chipotle Puree and rub the outside of the
chickens.

Place the chickens breast side down on the smoker and smoke until the
thigh juices run clear. Baste with your favorite baste every 30 minutes
or so.

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