Wishbone Chicken - chicken broth

Method

• In a large shallow dish, combine the chicken broth and brown sugar; stir well to dissolve the sugar.
• Marinate the chicken in this mixture, covered, in the refrigerator overnight.
• When you are ready to cook the chicken, heat a smoker to 250 F.
• 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.
• Place the pieces, skin side up, in a deep aluminum baking pan.
• Rub the chicken with some of the butter, and place the remaining butter in the pan.
• Place the pan in the smoker and cook for 30 minutes.
• Remove the pan from the smoker, flip the chicken pieces so they are skin side down, and return the pan to the smoker.
• Cook for 1 hour or until the internal temperature of the chicken reaches 155 F.
• Remove the pan from the smoker and sprinkle a little more rub over the chicken.
• Return it to the smoker and cook for 15 minutes.
• Remove the pan from the smoker and brush the chicken sauce over the pieces.
• Return it to the smoker for another 15 minutes to let the sauce soak into the chicken.
• Remove the pan from the smoker and let the chicken rest, uncovered, for 15 minutes.
• Then serve immediately.
• Dont forget to make a wish.
• Remove the giblets and neck from the chicken and either set them aside for stock or discard them.
• Rinse the chicken inside and out, and pat it dry thoroughly.
• Orient the chicken so that its breast is facing up.
• Scrape at the shoulder to expose the wishbone.
• Once it is exposed, cut through the cartilage to loosen the prongs of the wishbone.
• Use your fingers to loosen the wishbone from the breast meat.
• 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.
• Remove the wishbone.
• Pull a leg away from the body, and with a sharp knife, cut through the connecting skin and tissue to find the leg bone.
• Once the bone is reached, use the tip of your knife to find the joint where the thigh meets the body.
• Pressing the knife through the joint, cut through the cartilage and separate the leg from the body.
• Use your fingers to feel where the thigh bone meets the drumstick and cut through that joint with your knife.
• Once youve separated the drumstick from the thigh, look to see where you started your cut.
• On the other leg, look at the same region.
• Youll notice a line of fat.
• Cutting straight down through this line will yield a clean separation of drumstick and thigh.
• Next, separate the wing from the body.
• Repeat the leg and wing steps for the other side.
• Rotate the carcass so it is breast side down.
• Using kitchen shears, cut through the ribs down both sides of the backbone.
• (If you dont have kitchen shears, you can stand the bird up and cut down with your knife to remove the backbone.)
• Split the breast by cutting through it, straight down the middle.
• Separate into two breasts.