Shelly's Recipe

CHICKEN WITH GOAT CHEESE

Category: Poultry I

1 (3 1/2 lb) chicken
2-3 oz mild goat cheese
1 tbsp pesto
8-10 basil leaves
1 cup chicken stock
1/2 cup white wine and water
2 tbsp olive oil
1 tbsp pesto

Rinse chicken and pat dry. Massage inside and outside of chicken with goat cheese and 1 tbsp pesto, working the ingredients as far as possible under the skin without tearing.

Insert basil leaves under skin, placing them as evenly as possible over chicken. Truss if desired. Place chicken in sealable plastic bag. Chill for 8 hours or longer. Remove chicken from bag. Let stand at room temperature for 30 minutes.

Heat chicken stock, white wine, water, olive oil and 1 tbsp pesto in saucepan. Keep warm over low heat. Arrange chicken breast side down on rack in smoker. Cook for 1 3/4 - 2 hours, basting with warm wine sauce every 30 minutes if using a wood-burning pit or as appropriate for your style of smoker. Turn the chicken breast side up.

Cook 1 3/4 - 2 hours longer or to 180-185 degrees on meat thermometer, basting every 30 minutes. Transfer chicken to serving platter. Let stand for 5-10 minutes. Remove skin, carve as desired. May omit wine sauce. Serve with pasta tossed with olive oil and steamed zucchini. Serves 4-6