Recipe Database
Big Green Egg Rosemary-Smoked Whole Chickens
Big Green Egg Rosemary-Smoked Whole Chickens
Serves: 4

8 cups of water
2 cups low-sodium chicken broth
1/2 cup kosher salt
1/4 cup clover honey
2 Tbl sugar
2 tsp. black peppercorns
8 large sprigs fresh rosemary
4 cloves garlic, smashed
One 4-pound chicken, excess fat trimmed
Canola oil
Freshly ground black pepper
Special equipment: Pecan wood chips and 8 sprigs fresh rosemary, soaked in
water for 2 hours

For the brine, bring 8 cups water to a boil in a large saucepan.
Add the broth, salt, honey, sugar, peppercorns, rosemary and garlic, stirring to dissolve the salt.
Remove from the heat and let cool completely.
Place the chicken in the bucket, breast-side down, cover and refrigerate for 2 to 4 hours.

Remove the chicken from the brine and rinse well with cold water.
Pat dry, place on a baking rack and refrigerate for at least 1 hour and up to 4 hours. This will allow the skin to dry out which will produce a crisper skin while cooking.

Preheat your Big Green Egg to 275º F and up to 325º F.
Add the soaked wood chips and rosemary sprigs.

Brush the entire chicken with canola oil and sprinkle with pepper.
Put the chicken on the Big Green Egg (with the plate-setter in place) and place a drip pan underneath.
Smoke until the breast temperature reaches 160º F and the thigh reaches 170º F, depending on the size of the chicken, 1 1/2 to 3 hours. Serve and Enjoy.

This fine recipe developed by Chef Fred Genovese and his trusty side-kick Linda Genovese with Mike Stock running the 3 Big Green Eggs. It was a wonderful show at Big Green Egg headquarters on Saturday Aug. 27. The technical side was being handled by Karen Jenkins, and the Microphone was being used very well by Fats = Kevin Jenkins. At this show we also had Michael Holst pointing cameras around and the staff of Big Green Egg testing our food and helping in the best spirit.