Smoked Chicken And Gravy Recipe

Cooking Directions

• STEP 1.Prepare the smoker by preheating it to 225°F (107°C) and adding your choice of wood chips for smoking.
• STEP 2.Season the chicken with salt, pepper, and any other desired spices or herbs.
• STEP 3.Place the chicken on the smoker rack and smoke for about 2-3 hours, or until the internal temperature reaches 165°F (74°C).
• STEP 4.Remove the chicken from the smoker and let it rest for 10 minutes before carving.
• STEP 5.While the chicken is resting, prepare the gravy by heating a saucepan over medium heat and adding the drippings from the smoked chicken.
• STEP 6.Whisk in flour until smooth and cook for a few minutes until the mixture turns golden brown.
• STEP 7.Slowly pour in chicken broth while whisking continuously to avoid lumps.
• STEP 8.Bring the gravy to a simmer and cook until thickened, stirring occasionally.
• STEP 9.Season the gravy with salt, pepper, and any additional herbs or spices to taste.
• STEP 10.Serve the smoked chicken with the gravy on the side or poured over the top.
• STEP 11.Enjoy!

Cooking Tips

• For added flavor, marinate the chicken in a mixture of your favorite herbs and spices before smoking.
• If you don't have a smoker, you can achieve a similar smoky flavor by using a charcoal grill with indirect heat.
• To make the gravy even richer, you can add a splash of cream or butter at the end.

Storage and Serving

• Leftover smoked chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken in the oven or microwave until warmed through.
• The gravy can also be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.
• Serve the smoked chicken and gravy with your choice of sides, such as mashed potatoes, roasted vegetables, or a fresh salad.