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1
Special equipment: 2 aluminum half pans, wire roasting rack
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2
Preheat the grill on high.
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3
Chicken: Poke 6 to 10 holes with a screwdriver through the top of 1 aluminum pan, and put the water soaked chips in bottom of second aluminum pan and top with a wire roasting rack.
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4
Put the pan with soaked chips on the preheated grill until a solid burn occurs, about 15 to 20 minutes.
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5
Reduce the heat to medium-high.
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6
In a large bowl blend all the seasonings with the grapeseed oil.
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7
Toss the chicken with the blended seasoning, arrange on the rack in the smoker and cover with the aluminum pan with the holes.
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8
Smoke the chicken until an instant-read thermometer registers 160 degrees F when inserted into the thickest part of the chicken, about 35 to 40 minutes.
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9
Remove the chicken to a cutting board and let cool.
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10
After cooling, remove the skin, and shred the smoked breast by hand.
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11
Discard the bones.
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12
Bisque: In a medium saucepan, over medium-high heat, melt the butter and add the celery and onions, stirring throughout until the onions are translucent.
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13
Add the flour, and stir with a wooden spoon until the flour and butter become a paste (pan roux).
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14
Reduce the heat and add the stock, milk and cream.
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15
Cook until the mixture has thickened, about 20 minutes.
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16
Add the parsley, shrimp, garlic and shredded chicken and continue cooking for 10 minutes over low heat.
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17
Season, to taste, with salt and pepper.
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18
Ladle into serving bowls and serve.
