Ingredient List:
- 1–2 — Hen House Flat Chickens, well chilled
- 1 bottle — Paul Kirks Tailgate Marinade
- 1 bottle — Carolina Treat Basting Sauce must be cooked, not a dipping sauce!
- 1 pkg — Glace de Poulet Gold Stock® prepare as directed
- Jaccard Tenderizer and Vacuvin Marinater
Instruction:
Take the “Flat Chicken” and using the Jaccard, on the bone side of the chicken making the penetrations approximately ¾ to 7/8 of the way thru all the pieces, take care not to penetrate all the way thru to other side of the meat. In the Vacuvin add ½ of the Tailgate Marinade for each bird. Place all the “Flat Chicken” into the marinade, place the lid on the Vacuvin and pull a vacuum. Agitate and marinate for about ½ of an hour in the refrigerator. Prepare your grill and any other dishes at this time.
Remove the chicken from the marinade, and shake each piece dry.
Preheat the smoker or gas grill to low and slow heat (170–210°), and add the Cherry wood. Set the “Flat Chicken” into the smoker in the indirect heat zone for ~ ¼ to ½ hour until meat surface is lightly browned. Then elevate the oven’s temperature to 350°.
Preheat the grill to med-high heat (4–6 second hand hold), set the chicken bone side down on the griddle to lock and seal the punctured side, thereby trapping the moisture inside the chicken. Sear each side on direct heat for ~3 to 5 minutes until all sides are well browned.
In indirect heat, roast until meat has a crispy skin with a nice bronze color, ~ 1 hour. Frequently baste the “Chicken” with the Carolina Treat as it builds a crust while it cooks. Turn the “Chicken” to crust both sides. Finish the meat at 350° for ~ ½ to 1 hour until the internal meat temp is at least 165°, both in the breast meat as well as the thigh leg meat…. Pull the “Chicken” to rest and then slice or shred the meat before presentation.
Drizzle a little of the Poulet Gold Stock® on the chicken and serve immediately.
Enjoy!!
