Smoked Whole Amish Chicken
Heat & Eat
Salt + Smoke BBQ’s Smoked Whole Amish Chicken: brined with orange, bay, and herbs, then smoked low and slow — from the St. Louis BBQ restaurant Tom Schmidt and pitmaster Haley Riley founded in June 2014. Award-winning; the whole chicken from the Delmar Loop restaurant that makes everything from scratch and applies chef-driven standards to every item on the pit.
This package serves 4-6 people and includes one whole smoked amish chicken (approx. 4-5 lbs.)
- Chicken ships fully smoked and frozen with dry ice, may evaporate in transit.
- Do not remove dry ice with bare hands.
- Upon arrival, store in the freezer.
- Items may be stored in the refrigerator for 3-4 days once thawed, or in the freezer for 3-6 months.
- Once ready to cook, thaw meat in the refrigerator overnight.
To Serve
- If frozen, defrost overnight in the vacuum-sealed package.
- Preheat the oven to 275° F.
- Remove from the sealed package and fully wrap in foil.
- Place on a sheet tray or baking dish on a lower rack in the oven. Optional: add 6 oz. of water or broth to aid in hydration.
- Heat until internal temperature reaches 140° F to 165° F.
- Remove meat, serve & enjoy!
- Chicken – Whole Chicken, Kosher Salt, Light Brown Sugar, Orange, Lemon, Thyme, Garlic, Spices
St. Louis’ Hottest BBQ Destination
St. Louis’ Hottest BBQ Destination
Salt + Smoke BBQ, the St. Louis smokehouse behind 16-hour post oak–smoked brisket and inventive twists like Burnt End Toasted Ravioli, was founded in 2014 by Tom Schmidt and pitmaster Haley Riley with a clear mission: to build a modern St. Louis barbecue powerhouse without abandoning the low-and-slow traditions that make the craft worth caring about. What followed was a reputation that grew fast and stuck.
The Gateway City's benchmark for slow-smoked brisket and one of the most creative kitchens in the St. Louis barbecue scene — shipped nationwide on Goldbelly.
