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1
In a large shallow dish, combine the chicken broth and brown sugar; stir well to dissolve the sugar.
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2
Marinate the chicken in this mixture, covered, in the refrigerator overnight.
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3
When you are ready to cook the chicken, heat a smoker to 250 F.
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4
Take the chicken out of the marinade and apply the rub liberally to all the pieces, being sure to season both sides of the wishbone.
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5
Place the pieces, skin side up, in a deep aluminum baking pan.
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6
Rub the chicken with some of the butter, and place the remaining butter in the pan.
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7
Place the pan in the smoker and cook for 30 minutes.
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8
Remove the pan from the smoker, flip the chicken pieces so they are skin side down, and return the pan to the smoker.
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9
Cook for 1 hour or until the internal temperature of the chicken reaches 155 F.
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10
Remove the pan from the smoker and sprinkle a little more rub over the chicken.
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11
Return it to the smoker and cook for 15 minutes.
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12
Remove the pan from the smoker and brush the chicken sauce over the pieces.
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13
Return it to the smoker for another 15 minutes to let the sauce soak into the chicken.
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14
Remove the pan from the smoker and let the chicken rest, uncovered, for 15 minutes.
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15
Then serve immediately.
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16
Dont forget to make a wish.
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17
Remove the giblets and neck from the chicken and either set them aside for stock or discard them.
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18
Rinse the chicken inside and out, and pat it dry thoroughly.
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19
Orient the chicken so that its breast is facing up.
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20
Scrape at the shoulder to expose the wishbone.
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21
Once it is exposed, cut through the cartilage to loosen the prongs of the wishbone.
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22
Use your fingers to loosen the wishbone from the breast meat.
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23
Feel your way to the top, where it connects to the breastbone; then grab the top of the wishbone, give it a twist, and pull so it detaches.
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24
Remove the wishbone.
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25
Pull a leg away from the body, and with a sharp knife, cut through the connecting skin and tissue to find the leg bone.
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26
Once the bone is reached, use the tip of your knife to find the joint where the thigh meets the body.
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27
Pressing the knife through the joint, cut through the cartilage and separate the leg from the body.
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28
Use your fingers to feel where the thigh bone meets the drumstick and cut through that joint with your knife.
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29
Once youve separated the drumstick from the thigh, look to see where you started your cut.
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30
On the other leg, look at the same region.
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31
Youll notice a line of fat.
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32
Cutting straight down through this line will yield a clean separation of drumstick and thigh.
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33
Next, separate the wing from the body.
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34
Repeat the leg and wing steps for the other side.
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35
Rotate the carcass so it is breast side down.
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36
Using kitchen shears, cut through the ribs down both sides of the backbone.
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37
(If you dont have kitchen shears, you can stand the bird up and cut down with your knife to remove the backbone.)
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38
Split the breast by cutting through it, straight down the middle.
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39
Separate into two breasts.
