I was ask to post this up by a member so here we go.
First i sauté onion, mushrooms, fresh spinach, fresh crushed garlic and sweet Italian sausage. And let it cool.
Then i deboned a whole chicken i had watch several videos on youtube and the best one i found was on blackbookcooking.com I also removed the thigh bones
Then i season the inside of the bird and add the stuffing and some feta cheese.
Them i took some cooking twin and a large needle and sewed it back up and rubbed with evvo and some rub i had
Put it on the smoker at 180* for an hour
Then i bump up the temp to 350* for another hour
When the it hit 165 i pulled it and let it rest for 15 minutes.
After it had rested i sliced it up and enjoyed.
First i sauté onion, mushrooms, fresh spinach, fresh crushed garlic and sweet Italian sausage. And let it cool.
Then i deboned a whole chicken i had watch several videos on youtube and the best one i found was on blackbookcooking.com I also removed the thigh bones
Then i season the inside of the bird and add the stuffing and some feta cheese.
Them i took some cooking twin and a large needle and sewed it back up and rubbed with evvo and some rub i had
Put it on the smoker at 180* for an hour
Then i bump up the temp to 350* for another hour
When the it hit 165 i pulled it and let it rest for 15 minutes.
After it had rested i sliced it up and enjoyed.
Last edited:
