Baking

Smoked Chicken without a Smoker? Sounds crazy right, but if you are used to smoking chicken on your outdoor smoker you know how tough it can be to get it just right. Plus, making it come out moist instead of dry is always a challenge. Not with this method from ChefSteps. The chicken gets its flavor from a brine and glaze, both of which feature liquid smoke. The combination of the two results in a juicy, succulent bird with great flavor and crispy amber skin. And, since it makes use of an oven rather than a smoker, anyone can make this tasty bird without any special equipment. (That’s not entirely true; you will need a syringe, but those are much cheaper than a smoker.) https://www.youtube.com/watch?t10&vE0IGkZYxsf8 For the Ingredients and Step by Step Directions, Click the "Next" Button Below. Here We Go! Ingredients 500g Cold water 55g Liquid smoke, divided 25g Salt 100g Black Strap Molasses 25g Liquid aminos, or soy sauce 1 ea Chicken, whole, we used a 4-pound bird Directions Step 1: Make the Brine 500g Cold water 5g Liquid smoke 25g Salt Pour water into a large container, then add 5 g liquid smoke and salt. Stir until fully dissolved. If working ahead, store brine in the fridge until you need it. Step 2: Make Glaze 100g Black Strap Molasses 50g Liquid smoke 25g Liquid aminos, or soy sauce Stir together the molasses, 50 g liquid smoke, and liquid aminos (or soy sauce) until well-combined. Step 3: Remove Wishbone Remove the wishbone from the chicken. Step 4: Cut the Chicken in Half Grease a baking tray. Lay chicken halves flat on your work surface. Remove the keel bone—the breastbone that runs along the center of the chicken's cavity—by slicing lengthwise along the breast on either side of it, then removing with a knife or cooking shears. Using your shears or knife, remove the spine of your chicken. Now you have two halves. Lay chicken halves flat on the baking tray, skin side up. Step 5: Brine Transfer brine to a syringe. You want to inject about 100 g of brine into each breast section, and75 g into each thigh section, distributing as evenly as possible. 2 Step 6: Glaze Grab a brush, and paint both halves of your chicken with an even layer of glaze. You want a good coating on there, so don't be shy. Just clean up any messy pools that might form, as those can prevent the skin from drying out and achieving that incredible crispiness we're after. Transfer chicken to the fridge for 24–48 hours. Step 7: Preheat oven to 195 °F / 91 °C Step 8: Bake, reglaze three times Place the chicken in the oven and cook for 10 minutes. Remove chicken from oven, reglaze both halves, then return to the oven. Repeat process twice more. Step 9: Cook Once you've completed the glazing process, allow the chicken to cook, undisturbed, until a thermometer inserted into the breast reads 145 °F / 63 °C. Remove chicken from the oven. NOTE: The objective here is to make sure the dark meat cooks through, but the breast meat stays nice and juicy. Cutting the chicken in half before baking helps the legs cook slightly faster, so that once the breast has reached 145 °F / 63 °C, the thigh should be at 153 °F / 67 °C. Step 10: Preheat oven to 395 °F / 202 °C Step 11: Roast Once your oven is heated, put your chicken back in there and let roast for 6–7 minutes—this allows the skin to get all beautiful and crispy. Step 12: Serve! Pretty Awesome, right?

Baking

Incredibly Moist Smoked Chicken without a Smoker