The skin held in all the moisture from the chicken so it was amazingly juicy, and full of really amazing flavours!
I didn't rub anything on the skin which I would definitely do next time. A few herbs, maybe a little spice, salt & pepper. I smoked it with hickory for most of the day then gave it about an hour in the oven. I would smoke it a little less next time, the skin came out quite tough, but the meat was very tender.
This was one of our white rock meat chickens, I can't wait to try it with the dual purpose bird we have in the freezer, or a turkey, or just more chicken!
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