Smoked Chicken

Name: Smoked Chicken
Ingredients: 1/4 cup plus 2 tablespoons Dijon mustard; 3 tablespoons honey; 1/4 cup rice wine vinegar; 2 teaspoons freshly ground black pepper; 1 1/2 teaspoons kosher salt; 1/3 cup canola oil; 1/3 cup extra virgin olive oil; 1 (4-pound) whole chicken, excess fat trimmed, rinsed and patted dry; 2 tablespoons canola oil; Kosher salt and freshly ground black pepper; Green Chile Spoonbread (page 185)

11 ingredients

13 steps

Ingredients

1/4 cup plus 2 tablespoons Dijon mustard
3 tablespoons honey
1/4 cup rice wine vinegar
2 teaspoons freshly ground black pepper
1 1/2 teaspoons kosher salt
1/3 cup canola oil
1/3 cup extra virgin olive oil
1 (4-pound) whole chicken, excess fat trimmed, rinsed and patted dry
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
Green Chile Spoonbread (page 185)

Directions

1

To make the sauce, whisk together the mustard, honey, vinegar, pepper, and salt in a medium bowl.
2

Combine the canola and olive oils and then slowly add to the mustard mixture, whisking until emulsified.
3

Let sit at room temperature while you prepare the chicken, or cover and refrigerate for up to 2 days.
4

Bring to room temperature before serving.
5

Brush the entire chicken with the oil and lightly season inside and out with salt and pepper.
6

If desired, cold-smoke the chicken for 20 minutes according to the directions on page 249.
7

Preheat the oven to 450F.
8

Put the chicken, breast side up, on a rack set inside a large roasting pan.
9

Roast the chicken until it begins to turn light golden brown, about 20 minutes.
10

Reduce the heat to 350F and continue roasting until an instant-read thermometer inserted in the thickest part of the thigh reads 155F, about 1 hour.
11

Remove the chicken from the oven, tent with foil, and let rest for 15 minutes before carving.
12

Drizzle some of the sauce onto a large platter, top with the carved chicken, and place the spoonbread on the side.
13

Serve extra sauce on the side.