About a week ago I pmd richtee to get some opinions about smoking chickens. I was never really ecstatic with anything id done up ro rhat point. He passed on his brine receipe and I did some turkey legs, The flavor was excellent. Different than using the same old chili/paprika based rubs Id been doing making the chicken taste like a wanna be rib.This time I wanted to go a little further and make a glaze that would compliment the brine .
I used a whole bottle of maple syrup
apple juice
bit of molasses
bit of honey
dry mustard
tumeric
poultry spice
garlic and onion

Reduced to a glaze and added some more fresh thyme and rosemary.

Saved the trim for a stock and some rendered chicken fat to make the bomb orzo pilaf.

Best chicken ever and it tasted like chicken not like suedo ribs!!
http://i46.photobucket.com/albums/f130/brotheryyy/rosemary006.jpg
http://i46.photobucket.com/albums/f130/brotheryyy/rosemary002.jpg
http://i46.photobucket.com/albums/f130/brotheryyy/rosemary001.jpg
toasted the orzo first, the some carmelized veg cooked out in the chicken fat, then the broth infused with more fresh thyme
http://i46.photobucket.com/albums/f130/brotheryyy/rosemary005.jpg

Thanks for looking and thanks for the help with the chickens richtee.

Excellent dish, that glaze is point on. Points to you my friend. Smoke and seeds forever.

Thanks my friend. It truly was amazing. All the flavors were so light that the smoke really came through.You know for the picture I added more glaze for effect, but It didnt need it. The only problem was I started so late , I didnt let the skin get crispy enough before i started applying the glaze.Wasnt rubbery though.

sweet looking rice and chickens. I like it when I can taste the meat along with the added flavors. nice presentation ta boot.:thumb:poi-nts

Excellent looking bird parts, and a great plating for sure!! :drooling:

Very nice...That is some flavor jacked up chicken ...:thumb: