Smoked Bouda Gouda Recipe

Prepare the bird

Remove giblets from the chicken cavity and pat the bird very dry with paper towels inside and out. Trim excess fat and any loose skin. Place chicken on a cutting board breast-side up.

Season

In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar. Rub the olive oil all over the chicken (including under the skin where possible). Rub the spice mixture evenly over the entire chicken, and rub 1 tablespoon of butter under the skin over the breast for added moisture. Insert the lemon (halved) and thyme sprigs into the cavity.

Truss (optional)

Tie the legs together with kitchen twine and tuck the wing tips under the body so the bird cooks evenly.

Smoke or roast

Preheat your smoker to 300°F (150°C) using mild fruit wood (apple or cherry) or hickory for more smoke. If you don't have a smoker, preheat oven to 375°F (190°C) and use a small pan of liquid smoke-steamed water on a lower rack for a hint of smoke. Place the chicken on the rotisserie spit or on a rack set in a shallow pan breast-side out. If using a rotisserie, set it to rotate; if roasting, place on the middle rack. Cook until internal temperature reaches 160–165°F (71–74°C) in the thickest part of the thigh (about 1 hour 15 minutes to 1 hour 30 minutes for a 3–4 lb bird in a smoker; 1 hour to 1 hour 20 minutes in oven depending on size). Baste with remaining butter once or twice during cooking for deeper color.

Rest and carve

Remove the chicken and tent loosely with foil. Let rest 10–15 minutes so juices redistribute and final temp reaches 165°F. Carve into breast halves, legs, and thighs. Reserve any juices in the pan for finishing if desired.

Prep cheese

While the chicken rests, shred the smoked Gouda and (if using) Gruyère or fontina. Toss the shredded cheese with cornstarch to prevent clumping and help the melt stay smooth.

Make a quick cheese sauce

In a small saucepan over low heat, warm the tablespoon of whole milk with the Dijon mustard and a grind of black pepper until just warm (do not boil). Add the shredded cheeses in batches, stirring constantly with a rubber spatula until the cheese melts into a glossy, smooth sauce. If the sauce is too thick, add up to 1 tablespoon additional milk. Taste and adjust seasoning with pepper. Keep warm on the lowest heat or in a warm oven (200°F / 95°C) while plating.

Alternative broiler method

If you prefer a broiled topping instead of a sauce, arrange the carved chicken pieces on a rimmed sheet, sprinkle evenly with the shredded cheeses (tossed in cornstarch), and place under a preheated broiler 4–6 inches from the heat. Broil 1–3 minutes until cheese is melted, bubbly, and lightly browned — watch carefully to avoid burning.

Plate the carved chicken pieces on a warmed platter. Spoon the warm smoked Gouda sauce over the breast halves and larger pieces, or serve the broiled-cheese-topped pieces directly from the sheet to the plate.

Garnish with the chopped parsley and serve lemon wedges on the side. Offer hot sauce at the table for those who want heat.

If you reserved pan juices, spoon a little around the chicken on the platter before adding cheese for extra flavor.