Chicken always benefits from a marinade to infuse some flavor.
Here’s What You’ll Need:
1 whole chicken
2 bottles belgian-style beer, divided.
2 Tbsp olive oil
1 medium red onion, sliced.
2-3 cloves of garlic, minced
1 tsp dried thyme
1 bay leaf
First, reserve about 6oz of the beer for the roasting can. Most belgian beers come in bottles, so you’ll have to use an empty beer or soda can. Also, remove the giblets and other goodies from inside the chicken. Rinse it well in cold water and pat it dry with paper towel before adding it to the marinade.
In a large bowl or resealable plastic bag, add all the ingredients, and mix well. Place the chicken in the bag and put it back in the fridge. Flip it often to make sure the marinade gets everywhere. Marinade for 1-4 hours.
Pre-heat smoker to 255 degrees.
When you are ready to smoke, remove the chicken from the marinade and pat dry. Discard the marinade. Coat the chicken with some canola or vegetable oil, about 2 Tbsp. Coat liberally with salt and pepper. I used an SPG rub – salt, pepper, granulated garlic. Into the smoker, full smoke until the internal temp reaches 165 degrees. It took me a little over 2 hours.
Here is the Carbonnade sauce:
2 Tbsp butter
1 large onion, thinly sliced.
3 cloves garlic, minced
1 cup diced tomatoes
1 bay leaf
1 Tbsp flour
2 Tbsp tomato paste
1/2 cup beer
1-1/2 cup chicken stock
1 tsp dijon mustard
1/2 tsp honey
1 green onion, finely chopped
2 Tbsp finely chopped parsley
Melt the butter, saute the onions and garlic over medium heat until golden brown, about 10 minutes. Add the tomatoes and bay leaf and cook another 2 minutes. Add the flour and cook 2 more minutes. Add the tomato paste and cook 2 more minutes. Add the beer, and crank the heat up to high and bring to a boil. Then add the chicken stock and bring to a boil once again. Reduce to a simmer, add in the remaining ingredients and let simmer for 5 minutes.
When the chicken reaches a finished temp of 165 degrees, remove from the smoker, tent in foil and let rest for 10 minutes. Shred the chicken from the carcass, and serve with the carbonnade sauce.
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