Rosemary Smoked Chicken Panini Recipes

ROSEMARY SMOKED CHICKEN PANINI

Steps:

• Preheat your panini press to high or use a foreman type grill or do on stovetop in skillet.
• Lightly brush one side of bread slices with EVOO.
• Place oiled side down on a work surface and place equal amounts of cheese on each slice.
• Arrange chicken slices on one slice and tomato slices on the other.
• Sprinkle chicken with rosemary, salt and pepper.
• Put two slices together.
• Place panini in your press and press lightly for about 30 seconds.
• Continue to bake for 3 minutes until bread is grilled and crispy and cheese is melted.
• Remove from grill, slice and serve hot.

TUSCAN ROSEMARY-SMOKED WHOLE CHICKENS

Steps:

• For the brine, bring 6 cups water to a boil in a large saucepan. Add the broth, salt, honey, sugar, peppercorns, rosemary and garlic, stirring to dissolve the salt. Remove from the heat and add the ice cubes to cool quickly to room temperature. Place the chicken in the bucket, breast-side down, cover and refrigerate for 2 to 4 hours.
• Remove the chicken from the brine and rinse well with cold water. Pat dry, place on a baking rack and refrigerate for at least 1 hour and up to 4 hours. This will allow the skin to dry out which will produce a crisper skin while cooking.
• Preheat your smoker to 275 degrees F and up to 325 degrees F if your smoker can do it. Add the soaked wood chips and rosemary sprigs.
• Brush the entire chicken with canola oil and sprinkle with pepper. Put the chicken in the smoker and place a drip pan underneath. Smoke until the breast temperature reaches 160 degrees F and the thigh reaches 170 degrees F, depending on the size of the chicken, 1 1/2 to 3 hours.