Applewood Spring Chicken
Total 9 hours
Active 30 minutes
Serves 6
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A whole chicken perfectly brined with bay leaves and juniper berries, smoked over Applewood with sweet maple butter glaze. Enjoy!
Ingredients
Brine
- ¼ cup salt
- ⅓ cup sugar
- ⅓ cup juniper berries
- 3 tbsp peppercorns
- 5 bay leaves
- 4 cups water
Maple Butter
- ½ cup maple syrup
- 1 stick unsalted butter (melted)
Chicken & Garnish
- 1 whole chicken (around 5 lbs)
- applewood pellets
- edible flowers (for garnish)
Directions
Brine the Chicken
- Combine salt, sugar, juniper berries, peppercorns, bay leaves and water in a pot and bring to a boil over medium heat. Stir until the salt and sugar have completely dissolved. Remove from heat and allow to cool completely before use
- Brine the entire chicken overnight
Make the Maple Butter
- The following day, combine the maple syrup and butter in a saucepan over medium-low heat. Stir until butter is melted and well incorporated. Allow to cool at room temperature
Cook & Serve
- In a large pot over medium heat, bring the brine and chicken to a slow boil. Reduce heat and simmer until just cooked through (165°F). Remove chicken from brine immediately and let cool
- Prepare Traeger with applewood pellets and get to high heat (about 400°F). This step is to incorporate a sweet, smoky flavor and make the skin on the chicken nice and crispy
- Start with the bird breast-side down, turn once the first side is browned (about 8 minutes). Using a pastry brush, baste the chicken with maple butter. Continue to rotate and baste the chicken until golden brown, about 15 minutes) keeping the lid down between basting
- Carve the bird and garnish with edible flowers. Enjoy!