Herb Smoked Free Range Chicken | Recipe by sousvidetools.com

Herb Smoked Free Range Chicken

Herb Smoked Free Range Chicken Smoking Gun Recipes roast, dinner, chicken, whole, herb, sunday lunch, smoked, easy English
Herb Smoked Free Range Chicken
  • PREP TIME: 2 hrs
  • DIFFICULTY: medium
  • SERVES: 4


  • 1 x Whole Chicken
  • ½ tsp Dried Thyme Leaves
  • ½ tsp Dried Rosemary Stalks (Chopped)
  • ½ tsp Crushed Dried Bay leaves
  • ½ tsp Dried Camomile
  • 1 tblsp Green Tea Leaves
  • 4 tblsp Olive Oil
  • Sea Salt
  • 4 tblsp Maple wood Smoking Chips (slightly dampened with water)


Smoking Gun


Pre heat Oven to 170 ̊ C

  1. In an airtight container with lid, place the Chicken making sure you are able to seal the lid
  2. Load the smoking gun chamber with the premixed and soaked wood chips.
  3. Using the hose attachment, aggressively fill the container with smoke and replace the lid – place in refrigerator for 20 Mins
  4. Repeat this process 4 – 6 times depending on desired intensity of smoke once smoked, the Chicken can be cooked
  5. Place the chicken on a wire rack and roast in the oven until the thigh juices run clear
  6. Take out of oven and leave to rest for 20 mins in a warm place

Serving suggestions:  Serve with a Baby Spinach Salad and Lemon Mayonnaise

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