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This is an adaptation of a water smoker recipe for smoked chicken. It does require planning ahead, but it takes very little effort to prepare and cook.
Remove the vertebra, by cutting along either side, so the chicken can be laid as flat as possible. Pat dry.
In a Ziploc bag, combine the rest of the ingredients and mix well. Put the chicken in the bag, and squeeze out as much air as possible before you seal it. Make sure the chicken is well coated with the spice mixture. Let marinate in the refrigerator until ready to cook (at least 1/2 hour).
Pre-heat the oven to 220 degrees. Pour about an inch of water into the roasting pan. Sprinkle a few dashes of liquid smoke into the water. Lightly oil the roasting rack. When the oven reaches 220 degrees, put the chicken (skin side up), laid out as flat as possible, on the roasting rack. Cook for about 3 hours, or until done.
The chicken can be served hot or chilled, whole, cut, or shredded. The meat is very tender and flavorful.
Cut-up chicken or even turkey can be equally delicious, but I recommend against using skinless poultry because the meat might become too dry. If using cut-up chicken, cook with the skin on, and remove the skin before serving. Or, cover skinless poultry very lightly with aluminum foil while cooking, but foil can't impart the same kind of flavor that skin can.
This recipe was provided by Mabel Menard from Chicago.