Sherrys Smoked Chicken Recipes

SHERRY'S SMOKED CHICKEN

Steps:

• 1. Wash chicken and remove as much fat as possible. Drain on paper towels and pat dry. Slip your finger under the skin and the meat to remove but leave in place to cover again before smoking.
• 2. Rub with your favorite dry rub, both outside the skin and on the meat. See Note.
• 3. Layer the bottom of the foil trays with bacon. Place the seasoned chicken pieces on top of the bacon.
• 4. Preheat the smoker to 225. I used apple chips.
• 5. Place the chicken pieces on top of the bacon slices and place in the smoker. Smoke for 1.5 hours. Drain the drippings into a bowl. Baste the chicken with your favorite barbecue sauce, turn over and baste with more.
• 6. Return to the smoker and continue smoking for another 1.5 hours. Allow to come down to 100 degrees. Remove from the smoker, add more barbecue sauce, package (zip seal) some of it...or wrap what you want to eat in foil and keep in a warm oven.
• 7. NOTE: I used a lot of different dry rubs from homemade to prepackaged....the best I have found is A-1 Dry rub. It has all the ingredients and "Smell" I want in my final product. Another NOTE: I love to use my vacuum sealer and freezing dinner-size portions because you can just boil the bag when camping and there is very little clean up.

SHERRIED CHICKEN

Steps:

• Lightly sprinkle chicken with seasoned salt and pepper, and brown on both sides in butter in Dutch oven over medium-high heat.
• Add sherry and liquid from mushrooms, cover, and bake at 350 degrees F for 30 minutes or until chicken is tender and cooked through.
• Remove chicken to serving dish.
• Measure pan juices and add water or broth as necessary to make 1-1/4 cups.
• Carefully blend liquid and chicken gravy mix in Dutch oven.
• Bring to a boil, reduce heat, and simmer uncovered for 5 minutes or until thickened, stirring constantly.
• Blend in sour cream, and add mushrooms.
• Heat, but do not allow to boil!
• When sauce is smooth and hot, pour over chicken breasts.
• Serve with fluffy rice or mashed potatoes.

SHERRY GRILLED CHICKEN

Steps:

• Mix marinade ingredients together.
• Marinate chicken breasts for 24 hours, turning fairly often.
• Remove chicken from marinade, leaving some of the mustard seeds on the chicken.
• Season chicken with salt and pepper, to taste.
• Grill chicken skin side up over indirect, medium heat until juices run clear--about 60 minutes.
• While the chicken is cooking, combine the sauce ingredients and cook over low heat.
• Enjoy!

CROCK POT SHERRY CHICKEN

Steps:

• Dump all cans of soup into crock pot.
• Fill one empty can of soup 3/4 full of sherry
• Add to soup and mix well.
• Rinse chicken breasts. Pat dry.
• Dip breast into lemon juce and sprinkle with celery salt.
• Place in soup mixture .
• Cover cook aprox 5 hours
• Serve over egg noodles.