|Nutritional Guidelines (per serving)|
|Servings: Serves 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 10g||49%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe is adapted from one by champion pitmaster, Chris Lilly from Big Bob Gibson’s BBQ. Slow-roasting in a moist, flavorful environment produces a chicken that is very tender, juicy and delicious.
- 3/4 cup applesauce
- 2 tablespoons Worcestershire sauce
- 1 whole chicken (about 3 1/2 pounds)
- 1/2 small yellow onion (sliced thin)
- For Dry Rub:
- 1 tablespoon brown sugar
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons kosher salt
- 1 teaspoon garlic salt
- 1 teaspoon black pepper (freshly ground)
- 1/2 teaspoon cumin (ground)
- Gather the ingredients.
- Preheat oven to 300 F.
- Stir together the applesauce and Worcestershire in a bowl. Place the onion in the bottom of a 9 x 5 loaf pan. Hold the chicken upright over the loaf pan and spread all over with the applesauce mixture, allowing the excess to fall into the pan.
- Combine the dry rub ingredients. Season the cavity with about a teaspoon, and sprinkle the rest evenly over the entire chicken. Place the chicken breast-side-up in the pan. Bake for about 2 hours, or until a thermometer reads 165 degrees F. in the thickest part of the thigh.