We often think of Rosé as being an appetizer wine, or something that you merely sip on while lounging in the sun, and while it’s great for both of those things, don’t forget that it can also be a great wine to serve with a full meal! Our Estate Host, Peter, recently enjoyed our 2024 Melinda’s Rosé with a smoked whole chicken that he brined with Meyer lemon and thyme, and he has shared the recipe with us.

Meyer Lemon and Thyme Brined Whole Chicken:

Ingredients

• 1 whole chicken (approximately 4 pounds)
• 6 cups water
• 1/3 cup kosher salt
• 1/4 cup brown sugar
• 2 cloves garlic, whole
• 2 tablespoons whole black peppercorns
• 2 Meyer Lemons, cut in ½ and juiced, keep halves for addition to brine
• 1 Eureka lemon, zested (use peeler to remove large zest, minimal pith removal (the white part)).
• 3-5 bunches fresh thyme

Equipment

• Large pot
• Resealable bag or brining container (a large stainless steel pot)
• Smoker or oven
• Smoking wood (e.g., hickory or apple)
• Thermometer (to monitor internal temperature)

Instructions

Prepare the brine solution: In a large pot bring the water to a boil. Turn off heat & add kosher salt, brown sugar, garlic, black peppercorns, lemon and three bunches of thyme. Stir well until the salt and sugar are completely dissolved.  Cool to room or refrigerator temperature.

Brine the chicken: Place the whole chicken in a large resealable bag or a container suitable for brining. Pour the brine solution over the chicken, ensuring that it is completely submerged. Seal the bag or cover the container and refrigerate for at least 8 hours, or overnight 8-10 hours for best results.

Preparing the smoker: While the chicken is brining, prepare your smoker according to the manufacturer’s instructions. Ensure that you have enough smoking wood / pellets, such as hickory or apple, to create a rich smoky flavor.

Remove chicken from brine: After the brining time is complete, remove the chicken from the brine solution and discard the brine saving the thyme and lemon halves. Place the thyme and lemon halves into the cavity of the chicken.

Pat dry and season: Pat the chicken dry with paper towels. No need to tie the chicken.

Smoking or roasting the chicken: Pre-heat smoker or oven to 300°F degrees. Place the remaining two bunches of thyme under the chicken in the smoker or oven once it is up to temperature.  Smoke at at 300°F degress for 15 minutes. Keep the lid closed, if you’re looking it’s not cooking. After 15 minutes reduce the temperature to 250°F and smoke the chicken for approximately 2 to 2.5 hours, or until the internal temperature reaches 155°F.

Rest and serve: Once the chicken reaches the desired temperature, remove it from the smoker cover loosely with foil and kitchen towel and let it rest for 15-20 minutes. This allows the juices to redistribute, resulting in a moist and tender texture. Carve the chicken into serving pieces and serve it with your favorite side dishes.

Enjoy with Melinda’s Rosé!