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Along with the CSRs that I smoked yesterday I did a package of chicken thighs to make one of my favorite soups with. I was planning on just boiling the chicken breasts (which is what the original recipe called for), but since I had room on the smoker I thought it would be even better that way.
Here are the raw birds rubbed with Lawry's, black pepper, and brown sugar.
Here they are finished after 2.5 hours on the UDS with lump charcoal and hickory.
I picked the meat off after they cooled off a bit and saved the skin and bones too. This morning I threw the skin and bones into a quart of chicken stock that I had and simmered it for about an hour to try to get some smoke flavor into the broth. I strained the skin and bones out and added
1 pound of peeled, diced red potatoes
1 head of chopped cabbage
1 yellow onion, diced
I cooked these until the potatoes were tender then added
All of the meat from the chicken thighs
1 can of diced tomatoes
1 can of pinto beans, drained and rinsed
1 can of grean beans, drained
1 can of corn, drained
12 oz of BBQ sauce
a couple shakes of hot sauce
a sprinkle of dried parsley, oregano, and cilantro
Salt and pepper to taste
Then I put it all into the crockpot on low and went to work. After 6 hours in the crockpot it was ready to eat. I like this soup with tortilla chips instead of crackers or bread.
Give it a try sometime.
Thanks for looking!
Brad
Here are the raw birds rubbed with Lawry's, black pepper, and brown sugar.
Here they are finished after 2.5 hours on the UDS with lump charcoal and hickory.
I picked the meat off after they cooled off a bit and saved the skin and bones too. This morning I threw the skin and bones into a quart of chicken stock that I had and simmered it for about an hour to try to get some smoke flavor into the broth. I strained the skin and bones out and added
1 pound of peeled, diced red potatoes
1 head of chopped cabbage
1 yellow onion, diced
I cooked these until the potatoes were tender then added
All of the meat from the chicken thighs
1 can of diced tomatoes
1 can of pinto beans, drained and rinsed
1 can of grean beans, drained
1 can of corn, drained
12 oz of BBQ sauce
a couple shakes of hot sauce
a sprinkle of dried parsley, oregano, and cilantro
Salt and pepper to taste
Then I put it all into the crockpot on low and went to work. After 6 hours in the crockpot it was ready to eat. I like this soup with tortilla chips instead of crackers or bread.
Give it a try sometime.
Thanks for looking!
Brad
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worthy!
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