Chicken Pack Recipe
A whole Bar – B – Q chicken with our Original White Sauce and two pints of sides
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Ingredients
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Bar-B-Q Whole Chicken
Original White Sauce (Alabama-style) — yields ~12 fl oz
Side 1 — Creamy Coleslaw (makes ~1 pint)
Side 2 — Sweet Baked Beans (makes ~1 pint)
To-Go Packaging
Method
Bar-B-Q Whole Chicken
- 1
Prepare and dry-brine
Remove giblets, pat the chicken thoroughly dry with paper towels. Rub 1 tablespoon kosher salt evenly over the skin and inside the cavity, then rub 1 tablespoon brown sugar lightly over the skin. Place chicken on a rack uncovered in the refrigerator for at least 1 hour (up to 4 hours) to firm the skin and help flavor penetration.
- 2
Make the rub
In a small bowl combine smoked paprika (1 tsp), garlic powder (1 tsp), onion powder (1 tsp), black pepper (1/2 tsp) and 2 tablespoons olive oil. Stir to form a paste.
- 3
Apply rub
Loosen the skin over the breasts with your fingers and work a small amount of the rub under the skin to season the meat directly. Rub the remaining paste all over the exterior of the bird and inside the cavity. If using apple cider vinegar (2 tbs), brush lightly over the skin before applying the rub for extra tang (optional).
- 4
- 5
Cook the chicken
Place the chicken breast-side up on the rack away from direct heat. Cook until the thickest part of the breast reads 160–165°F (about 60–90 minutes depending on size and equipment). If using a smoker, expect closer to 90–120 minutes for a 3.5–4 lb bird. Avoid frequent lid opening. Do not baste with the white sauce; it is intended as a serving condiment.
- 6
Rest and carve
Remove the chicken when internal temperature reaches 165°F in the breast and 175°F in the thigh (carryover heat will equalize). Tent loosely with foil and rest 10–15 minutes before carving to keep juices. Carve into portions for to-go packing.
Original White Sauce (Alabama-style)
- 7
Mix sauce
In a bowl whisk together 1 cup mayonnaise, 1/3 cup apple cider vinegar, 2 tbs lemon juice and 1 tbs prepared horseradish until smooth.
- 8
Season and chill
Whisk in 1 tbs sugar, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/8 tsp cayenne. Taste and adjust salt/sugar to preference. Transfer into the 8–12 oz sauce container. Chill for at least 20–30 minutes before serving to let flavors meld; sauce can be made ahead and refrigerated up to 3 days.
Creamy Coleslaw (1 pint)
- 9
Prepare vegetables
In a large bowl combine 4 cups shredded green cabbage and 1 cup grated carrot.
- 10
Make dressing
Whisk together 1/2 cup mayonnaise, 2 tbs apple cider vinegar, 1 tbs sugar, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp celery seed (if using) until smooth.
- 11
Toss and chill
Pour dressing over the cabbage and carrot, toss until evenly coated. Taste and adjust seasoning. Transfer to one 1-pint container, seal and chill at least 30 minutes before serving to allow flavors to develop (colder keeps the slaw crisp).
Sweet Baked Beans (1 pint)
- 12
- 13
Combine and simmer
Add 2 cups drained beans to the skillet with the bacon and onion. Stir in 2 tbs brown sugar, 1 tbs molasses, 2 tbs ketchup, 1 tbs Dijon mustard, 1 tbs apple cider vinegar, 2 tbs BBQ sauce and 1/4 tsp black pepper. Reduce heat to low and simmer, stirring occasionally, 8–12 minutes until sauce thickens slightly and flavors meld.
- 14
Cool and pack
Taste and adjust seasoning. Let the beans cool to warm/room temperature (to avoid excess condensation in container) then transfer to the second 1-pint container and seal.
Packaging & Reheating Instructions (To-Go)
- 15
- 16
Pack sauces and sides
Place the Original White Sauce in the 8–12 oz airtight sauce container. Place the prepared coleslaw and baked beans in the two 1-pint containers. Seal lids tightly and place containers alongside the chicken in the to-go bag or box.
- 17
Reheating (recommended for to-go)
Oven method (preferred): Preheat oven to 325°F (160°C). Transfer chicken to an oven-safe dish, add a splash (1–2 tbs) of water or chicken stock, cover tightly with foil, and heat 20–30 minutes until internal temperature reaches 165°F. Reheat sides separately: baked beans 10–12 minutes covered, coleslaw serve chilled (do not reheat). Microwave method (faster): reheat chicken portions on medium power in 1–2 minute intervals until 165°F, avoid overcooking. Always check temperature with a thermometer.
