Slow Smoked Country Chicken

written by

Anonymous

posted on

June 1, 2021

Today our guest contributor is actually part of the team here at The Maker’s Meadow. Darlene McKinney, our IT Specialist and Social Media Guru, shares how to prepare and grill chicken in an easy way that feeds the whole family. 

While most of us have probably grilled chicken breasts, legs or thighs, have you ever tried slow-grilling a Whole Chicken? Talk about taking tender, juicy, mouth-watering chicken to a whole new level!

Add this recipe to your list of meals for the week or weekend! You never know until you try… Slow-Smoked Country Chicken may become your family’s favorite!


Slow Smoked Country Chicken

Ingredients

1 Whole chicken

2 Stalks of celery

2 Tablespoons olive oil

1 Lemon

1 Yellow onion

Salt & pepper

Garlic powder & onion powder

1/2 Stick of butter

1 Cup of water

1 Deep aluminum pan

2 12oz. beers for basting (optional- can substitute chicken broth)

Cook time: 2 1/2 Hours (depending on how done you want it) Chicken should be 165 degrees before considered done.

Directions:

Preheat grill. We used hickory charcoal and slow smoked the chicken. If you use a smoker grill, keep the smoker temperature at 200-250. However, you can cook this chicken on a regular charcoal grill over coals. Cook time may vary.

Rinse the chicken off under water. Pat dry. Place in aluminum pan.

Cut the 1/2 stick of butter into small slice squares to stick under the skin of the chicken. Place a pat or 2 of butter inside the chicken.

Rub the outside of the chicken with the olive oil (helps the skin turn a golden brown) sprinkle generously with salt & pepper, garlic & onion powder.

Cut the celery into inch chunks, stuff inside the chicken. Place a few pieces on the outside of the chicken in the pan.

Cut the lemon into circles, stuff inside the chicken. Place a few pieces on the outside of the chicken in the pan.

Cut the lemon into wedges, stuff inside the chicken. Place a few pieces on the outside of the chicken in the pan.

Place 1 cup of water into the pan.

Chicken should cook slow for about 2 1/2 hours, basting often with the beer and with its own juices. Keep about a 1 cup of water or more in bottom for moisture and basting. Cover with aluminum foil for the first hour to help it cook and steam in the broth.

Using 2 forks turn the chicken over about 1/2 way through cook time.

The chicken was smoked in a smoker to the side of the coals. At the end we placed the chicken directly over the coals to finish the process for about 20 minutes.

The result is a juicy, golden-brown chicken.

Enjoy!

Additional tips: Add other veggies such as leaks, carrots, cabbage, and potatoes. This chicken is great as the main feature. Add sides like corn on the cob, salad, coleslaw, or baked beans for a delicious meal. family’s favorite!


Thank you Darlene for your contribution!

 Do you have a special way of preparing meat from The Maker’s Meadow that YOUR FAMILY just loves? Send your family favorite recipe to: themakersmeadowteam@gmail.com and we may include your recipe in an upcoming blog. If your family enjoys it, chances are, others will too!







More from the blog

Know Your Beef: Understanding the Difference Between Our Premium and Standard Offerings

If you've been following our journey, you know that transparency and trust are at the heart of everything we do here at The Maker's Meadow. As more folks look closely at where their food comes from, I want to take a moment to explain the key differences between our Premium and Standard beef offerings. While both are far removed from conventional feedlot beef, they’re not the same—and that’s intentional. Here’s what you need to know: 🥩 Premium Beef Raised Right Here on Our Farm Our Premium beef is the gold standard—regeneratively raised by our own hands, with full control over every step of the process. These animals roam freely on diverse pasture, nurtured by nature. ✅ What It’s Free From: 🌾 GMOs – No genetically modified feed or seed. 💉 Steroids & Hormones – Never used to enhance growth. 💊 Antibiotics – Absolutely none, ever. 💉 Vaccines – Not administered; we focus on natural immunity. ☠️ Chemicals – No synthetic dewormers, pesticides, or sprays. 🌍 Regenerative Practices – Always improving soil, water, and wildlife health. 🟢 Best for: Those seeking the cleanest, most natural beef available—with full transparency and minimal environmental impact. 🍔 Standard Beef Sourced from a Trusted Farming Partner Our Standard beef is still raised with integrity—on pasture, with humane care—from Marksbury Farm in Lexington, Kentucky, who shares our commitment to better meat. But since it’s not under our direct stewardship, there are a few important differences. ✅ What It’s Free From: 🌾 GMOs 💉 Steroids & Hormones ⚠️ What We Can’t Guarantee: ☠️ Chemicals – Possible use of synthetic dewormers or pasture treatments. 💉 Vaccines – May be used as part of herd health protocols. 💊 Antibiotics – Could be administered if deemed necessary for animal welfare. 🟡 Best for: Customers looking for a high-quality, pasture-raised option at a more accessible price point, but who may not require the same level of purity as our Premium line. 🤝 Why Offer Both? Raising truly regenerative beef is deeply rewarding—but also labor-intensive and limited in scale. By offering both Premium and Standard options, we’re able to: Serve more families and communities Support other responsible farmers Stay true to our values of honesty and health Whether you choose Premium or Standard, you’re rejecting factory farming and supporting a future where soil, animals, and people thrive together. 💬 Have Questions? I’m always here to talk. When you know your farmer, you know your food—and I’m grateful to walk this path with you. 📧 Reach out anytime: support@makersmeadow.com Eat well and stay grounded.

Why You Should Give the New York Strip a Chance

When most people think of a prime cut of steak, their minds often go straight to the Ribeye—and for good reason. It’s rich, flavorful, and generously marbled. But as a regenerative farmer who raises grass-fed beef from pasture to plate, I’m here to make the case for an often-overlooked gem: the New York Strip. A Leaner, More Sustainable Cut Let’s talk fat. Ribeye is beloved for its marbling, but the New York Strip, by comparison, offers a great balance of flavor and tenderness, with less fat. For those wanting a heartier chew without sacrificing taste, the Strip is a smart choice. And from a farming perspective, leaner cuts like the Strip align beautifully with regenerative grazing practices. Our cattle roam freely on rotationally grazed pastures, feeding on diverse grasses that build soil health and store carbon. Because they move more and eat more naturally fibrous forage than grain-fed cattle, our grass-fed beef tends to be leaner overall, making the Strip one of the most naturally aligned cuts with how we raise our animals. Consistency You Can Count On If you’ve ever grilled two Ribeyes side-by-side and noticed one cooked beautifully while the other came out uneven, you’re not alone. Ribeye’s varying fat distribution and the inclusion of multiple muscle groups can make it tricky to cook consistently. The New York Strip, however, comes from a single muscle (the longissimus dorsi), making it more uniform in shape and easier to sear or grill to perfection. It’s a reliable steak—especially when you're cooking for guests and want to ensure every plate is as good as the last. Flavor That Reflects the Land One of the joys of regenerative farming is the concept of terroir—the way flavor is influenced by the land itself. Grass-fed New York Strips carry a clean, beef-forward taste with subtle notes of the pasture: clover, alfalfa, and wild herbs. Ribeye’s fat can sometimes overpower those delicate, grassy undertones. If you’re a true steak lover who wants to taste the animal’s life—how it was raised, what it ate, where it roamed—the Strip gives you that in every bite. More Meat, Less Waste Because the Strip has a lower fat content and more consistent muscle, you're getting more actual meat per ounce. That means better value for your dollar, especially when buying premium grass-fed cuts. You're not paying extra for chunks of fat you’ll end up trimming or leaving behind on the plate. The Ethical & Environmental Bonus Every New York Strip steak from our farm represents more than just a meal—it’s a vote for biodiversity, carbon sequestration, and humane animal treatment. Our cows help rebuild the soil, improve water retention, and reduce erosion with every step they take on pasture. Choosing a leaner, grass-fed Strip extends the impact of your choice from your plate to the planet. Final Thoughts Don’t get me wrong—I love a good Ribeye. But as someone who works every day to build a better food system from the ground up, the New York Strip deserves more attention. It’s flavorful, sustainable, and a great example of how ethical choices can still satisfy your inner carnivore. So next time you're in the mood for a delicious, mouth-watering steak from the farm, give the Strip a chance. You can order some here.