miketheknife wrote:fuzz_e_bizkitz wrote:Must of been the day to do chicken. I did 4 on the smoker today. 250 until the breast hit 160 and the skin was golden brown. Hit it with a mop the last 30/45 minutes, orange juice, honey, and Dijon. Dee licious. Tons off left overs for chicken salad and made some stock out of the carcasses for some kinda rice concoction with sausage and peppers for the 4th.
Fuzz how did you do the chicken stock? I've never tried making that, is it just water and the chicken bones?
Most of all the dark meat was left and I just threw it all in, bones and all. Filled the water to it covered and rough chopped some carrot, celery, and onion to throw in as well. Put it on a low simmer and went fishing for an hour or two. Came back, skimmed some of the fat off the top and stored in freezer bags. I don't season it too much unless I know for sure I will be using it for soup. Oh and I strained all the stuff out.
