For Thanksgiving last year, I roasted/smoked our turkey. It turned out so crispy and delicious that lately I’ve been smoking our chickens using the same method. This recipe isn’t terribly different from that turkey post, but I wanted to make sure it had its own dedicated post so that visitors can quickly find it.
I did a little experimenting and found that the combination of lemon and dill – traditionally used in baked salmon – creates a tangy, fresh tasting bird. Because I smoked this chicken during our January Whole30 Challenge, I tried rubbing clarified butter all over the chicken instead of regular butter – I found it easy to work with (the butter quickly became solid again once in contact with the chicken skin), and it produced a golden protective outer “shell” around the chicken, leaving the meat inside perfectly succulent.
The Domestic Man 